Gluten Free and Allergen-Free Pumpkin Pie Recipe - Breads from Anna

Gluten Free Pumpkin Pie Recipe

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INGREDIENTS

Pie Crust
Filling
  • 1 can (15 ounces) pumpkin puree
  • 15 ounces milk or favorite non-dairy drink (may use the can from the pumpkin puree to measure milk)
  • 1/4 cup maple syrup
  • 1/3 to 1/2 cup favorite sweetener (palm sugar is lower on the glycemic index and high in micro and macro nutrients)
  • 2 large eggs
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice (or 1/4 teaspoon ginger, nutmeg and clove)
  • 1/2 teaspoon salt (optional)

DIRECTIONS

1) Preheat oven at 350 degrees.
2) Prepare pie crust mix according to package, set aside.
3) With a hand held mixer blend all ingredients for two minutes at medium speed.
4) Pour mixture into pie crust filling and bake for one hour (or until center of filling is firm).

 

Note: This very simple filling is easy to make dairy-free.  Pumpkin is a good source of fiber, potassium, vitamin A and C!


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