I can’t believe that we’re already preparing for Thanksgiving this weekend. It’s crazy how time just flies, eh?!
Today I’m sharing an old post that I originally shared on The Gut Gazette because it’s a recipe I love so much…and it’s super simple!
The crust is the easiest part – just simply buy a box of Glutino’s Perfect Pie Crust mix and follow the instructions. Doesn’t get any easier than that!
For the pumpkin pie filling…
1 cup pureed canned pumpkin
1 cup condensed milk
1/4 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
Empty one cup of pureed pumpkin into a saucepan and heat for about five minutes. The process of warming the canned pumpkin helps to remove the taste of tin. After, whisk the pumpkin, sugar and condensed milk until smooth. Add in the eggs and beat until fully combined. Stir in the spices and then allow the filling to cool.
While the filling is cooling, follow the instructions on the Glutino pie crust mix to make the crust (which includes how to whip it up and how long you have to bake it for before adding the filling, etc).
*I found chilling the dough for 30 minutes was plenty of time, rather than the full hour the instructions on the box stated.
Once the crusts are ready for the filling, pour it in and bake for an additional 25 minutes.
Just a few more days until pumpkin pie, turkey and stuffing….all gluten-free, of course!