Monday, November 19, 2012

Gluten Free Thanksgiving: GF Pumpkin Pie

Hello My House 54 Lovelies!

For those just tuning in, I'm on a mission this week as Thanksgiving quickly approaches, to share some of my favorite Gluten Free Thanksgiving recipes.

Today's post is number 2 of 6 in this GF Thanksgiving Day series.

Today's share is GF Pumpkin Pie + it's by far one of the most common staples on the Thanksgiving table! Whether you're a celiac buddy like myself or you've invited a Gluten Free friend to your table - this recipe is an absolute must!

I've made this Pumpkin Pie recipe for 2 years in a row now + it's been adapted from a recipe by the ever so fabulous Mrs. Paula Deen from The Food Network.

The best part? The actual pie filling requires no changes to make it Gluten Free! The GF Pie Crust, however, needs only 1 little swap.

Speaking of The GF Pie Crust...
Before beginning this recipe - please print out + prep the GF Pie Crust recipe which I featured yesterday on the blog.


The Pumpkin Pie Prep...
To make you very own GF Pumpkin Pie - you'll need to start with some PREP.

1. The Cream Cheese. Take your 8 oz. of cream cheese out of the fridge + let it soften.

2. The Eggs. This recipe calls for 1 whole egg + 2 egg yolks. Crack 1 egg, separate 2 yolks from the remaining 2 eggs + place into the bowl. Slightly beat with a fork.

3. Half-n-Half. Measure out 1 cup of half-n-half. Set aside.

4. The Butter. Melt 1/4 cup of butter in a microwavable bowl. Set aside.


Time To Make The Filling....
To make the GF Pumpkin Pie Filling, first start by putting your 8 oz. of softened cream cheese into a mixing bowl. Beat until smooth.

Now add the 2 cups of pumpkin. I've used only 1 can before which is almost 2 cups or I've used 1 - 1/4 cans of pumpkin pie. It's really up to you. I haven't found a big difference in the taste. Mix until well blended.

Add the sugar and salt. Beat until combined.

Add the eggs (already combined), half-and-half, and the melted butter you had set aside. Mix until combined.

Last - add the vanilla extract, cinnamon + ginger. Mix until incorporated.

Voila! Your Pumpkin Pie Filling is done! 

Time To Get This Baby Baked!
Now take your filling + pour it into your GF Pie Crust that you cooked for a total of 20 minutes earlier (10 minutes weighted, 10 minutes uncovered + not weighted).

Bake in the oven at 350 degrees for 50 minutes or up until 70 minutes (depending on your oven). I know it's a large range. Paula Deen's recipe suggested 50 minutes. Mine took 70 minutes to set. 

A TIP...
Do Not take the pie out until it has set (and it barely jiggles when you check it in the oven). If your pie crust starts to get too dark or you like your edges light -- cover the edges it with foil before baking. 

Serve + Enjoy! 

Happy Thanksgiving Week Everyone + Happy GF Baking! 
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1 comment:

  1. This looks amazing!!!! Thank you so much!


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