I have to admit, I was quite proud of this pie when I made it. I’ve never been one to make pies. I can remember learning the basics from my mom, but she didn’t make pies very often. I did get to eat wonderful pies when I went to my grandma’s house (on my dad’s side), but she died when I was seven, so I never learned her secrets.
This fall I made up my mind to make a pumpkin pie from scratch—including the crust and the pumpkin filling. Of course, making something from scratch doesn’t necessarily make it good, but this pie was GOOD. The crust was flaky and had a nice flavor, and the pumpkin filling was so much better than when made with canned pumpkin. I’ve never been a big fan of pumpkin pie, so that wasn’t something I missed when I went on a gluten-free diet. At Thanksgiving my husband and kids usually have the opportunity to eat store bought pumpkin pie that a family member buys. My youngest son said he never liked those pies, but that this pie was really good. I agree. I can’t explain the difference, it is just much better.
My inspiration for this pie came from Phoebe at Cents to Get Debt Free. I used her instructions for cooking the pumpkin. I don’t have a canning size pressure cooker, but mine worked fine by placing half the pumpkin in, then cutting the other half in half to fit around the first piece. She also gives other methods of cooking the pumpkin.
This picture shows the cooked pumpkin. I simply scooped it into a bowl and mashed it up with a potato masher. It was soft enough that by the time it was mixed with the other ingredients and cooked, there were no lumps.
I cooked the pumpkin first, then started on the pie crust. You can view the gluten-free pie crust recipe here. You can, of course, use a premade crust and/or canned pumpkin if you like.
I wish I had timed myself making this. Aside from the bake time, it didn’t take very long. As you can see, the actual pie recipe is pretty easy. I will never again be intimidated by the idea of making pie from scratch (at least not pumpkin pie)!
- 1 gluten-free pie crust
- 1½ cups mashed pumpkin
- ¾ cup sugar
- 2 eggs
- 1 cup evaporated milk
- ½ teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1½ teaspoons pumpkin pie spice
- Combine all the ingredients (except the pie crust) using a fork to mix them together.
- Pour it into an uncooked pie crust.
- Bake at 400 degrees 45-50 minutes.
- Let cool before cutting.
The October edition of “Go ahead honey, it’s gluten free!” is hosted by Heather at Life, Gluten Free. She has chosen a pumpkin theme. Stop by at the end of the month to see more great pumpkin recipes.
This recipe is linked to Amy’s Slightly Indulgent Mondays at Simply Sugar & Gluten Free.