Happy Thanksgiving!!!!
It's is that time of year again when you pull out all of your favorite recipes, and I want to share with you my personal favorite. Gluten & Dairy Free Maple Pumpkin Pie!!! Being completely gluten and dairy free I was so disappointed when I learned that I could not have my favorite Thanksgiving dessert. I have been gluten & dairy free for 3 years. Last year I found this recipe and decided to try it out, hoping and praying that it would taste the same. Surprise!!!!! It was even better then I remembered. So below is the recipe and I add a few notes of what I did that made it better. Enjoy!!
Gluten
& Dairy Free Maple Pumpkin Pie
Ingredients:
1 unbaked Best Gluten-Free Flaky Pie Crust Recipe (I didn't have time to make a crust so I found one at the store. Also gluten free & dairy free.)
15 ounces unsweetened pumpkin puree
1/2 cup almond milk (or rice milk, hemp milk, coconut milk
beverage, etc...) (I used rice milk.)
1/2 cup pure maple syrup (I used Agave.)
2 eggs (I used duck eggs.)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/4 teaspoon ground cloves
1 1/2 teaspoon pumpkin pie spice (the original recipe didn't have this ingredient, but I added it because I like the pumpkin.)
1 1/2 teaspoon pumpkin pie spice (the original recipe didn't have this ingredient, but I added it because I like the pumpkin.)
Instructions:
Whisk all of the ingredients in a medium size mixing bowl
until well blended.
Pour filling into the prepared unbaked pie shell and bake in
a preheated 400 degree (F) oven for 15 minutes. Reduce the oven temperature to
350 degrees (F) and bake for an additional 40 to 50 minutes. The pie is
completely cooked through when a toothpick inserted in the center of the pie
comes out clean. (It took longer to cook then I thought. The middle shouldn't jiggle anymore and it should have the darkened look. I didn't have to put foil on the crust this time, last time I did. I think it depends on the crust you have.)
Allow to cool completely before serving.
