Gluten Free Thanksgiving #2
Yesterday I gave you all a recipe for Gluten Free Pie Crust. Today will be the pumpkin pie. This recipe is coming from About.Com.
Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients:1 1/4 cups canned pumpkin (not presweetened canned pumpkin)
* 3/4 cup sugar
* 1/2 teaspoon salt
* 1/4 teaspoon ground ginger
* 1 teaspoon cinnamon
* 1 teaspoon amaranth flour
* 2 lightly beaten large eggs
* 1 cup evaporated canned milk
* 2 tablespoons water
* 1/2 teaspoon vanilla
* Heavy, whipping cream for garnish (optional)
* 1 9-inch unbaked gluten-free pie crust (recipe link below)Preparation:
Preheat oven to 400°F1. Combine all ingredients for pie filling in a large mixing bowl. Beat until mixture is smooth and blended, about 1 minute.
2. Set the unbaked gluten free pie crust on a large baking sheet. Pour filling mixture into the pie crust.
3. Bake in preheated oven for 45-50 minutes or until a toothpick inserted in the middle of the pie comes out clean. Overbaking can cause the top of the pie to crack.
4. Garnish with fresh whipped cream, dusted with cinnamon sugar (optional).
Something neat I found on this site is some additional directions for baking with a Gluten Free Diet:
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
I like this reminder and I think it is very important for everyone to be careful when baking in a kitchen where Gluten may be present.
Thanks for article. Everytime like to read you.
Edwas