Pumpkin Pie Gluten Free Recipe

One nine-inch unbaked almond pie crust (recipe below)
1/2 teaspoon ground ginger
2 cups of pumpkin (16 ounce can)
1/4 teaspoon allspice
1 can of condensed milk (14 ounces)
2 tablespoons honey
Two eggs
1/2 teaspoon salt
3/4 teaspoon ground cinnamon

In a large mixing bowl, combine all ingredients and mix until blended.

Pour into unbaked almond pie crust and baked in a preheated 375-degree oven for approximately 35 to 40 minutes or until cake tester inserted comes out clean.

Cool, and garnish with whip cream, if desired.

Almond Pie Crust
1 cup almond meal
1/4 cup powdered sugar
2 tablespoons chilled butter
1-1/2 tablespoons of cream or non-dairy cream

In a food processor, blend all ingredients until dough clumps together. Chill 15 minutes. Roll out dough on wax paper dusted with either cornstarch or tapioca flour. Transfer to a 9-inch tart pan.



This entry was posted in Desserts, Gluten Free Holiday Cooking, Pies and tagged . Bookmark the permalink.

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