Saturday, 17 October 2015

Gingered Pumpkin Pie

This great tasting pie is one I serve on special occasions like Thanksgiving, Xmas or Easter. The ginger comes through perfectly in this recipe. Serve this with whipped cream or ice cream or enjoy it as is.

1 1/2 cups GF graham crumbs
1/4 cup palm coconut sugar
6 tablespoons melted butter

2 eggs
1/2 of a (796ml) can pumpkin pure
1 cup palm coconut sugar or brown sugar
1/2 cup evaporated milk
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash ground cloves
Pinch salt
Grated candied ginger for garnish (optional)

Preheat oven to 425 degrees Fahrenheit.
Mix together the crust ingredients and press into the bottom and sides, but not the flat edge of a deep dish pie plate (it will work its way over the edge as it cooks); set aside.
Whisk the eggs in a large bowl and stir in the remaining ingredients; pour into the pie shell.
Place the pie on a baking sheet and place in the preheated oven; cook for 15 minutes, reduce heat to 350 degrees Fahrenheit and cook for another 35 minutes.
Remove from oven and allow cooling completely.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.

No comments:

Post a Comment

Have you tried this recipe?? Tell us how it turned out :)