{"id":546,"date":"2008-11-26T10:09:24","date_gmt":"2008-11-26T14:09:24","guid":{"rendered":"http:\/\/glutenfreeislife.wordpress.com\/?p=546"},"modified":"2008-11-26T10:09:24","modified_gmt":"2008-11-26T14:09:24","slug":"grandmas-pumpkin-pie-gluten-free","status":"publish","type":"post","link":"https:\/\/www.glutenfreeislife.com\/?p=546","title":{"rendered":"Grandma's Pumpkin Pie ~ Gluten-Free"},"content":{"rendered":"

Surprise, another pumpkin recipe! YUM! This is the best<\/strong> pumpkin pie. Ever. It is different the the Libby’s recipe in that you separate the eggs and then fold the whites in last, making the pie filling lighter and fluffier. I never appreciated that growing up, until I started to eat other pumpkin pies and wondered why they didn’t taste like Grandma’s. Don’t get me wrong, they were all yummy, but not what I know & love. This recipe is very easily converted to be gluten-free. Obviously you need a GF pie crust, whether you choose to make one from scratch or buy a pre-made one is up to you. Personally, I like Whole Foods Bakehouse frozen crusts. They are easy and more importantly, I don’t have to roll out pie crust. \ud83d\ude09<\/p>\n

Now for the goods:<\/p>\n

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Grandma’s Pumpkin Pie<\/strong><\/p>\n

4 eggs, separated
\n1 lg. can of pumpkin
\n1 1\/3 cups sugar
\n2 tbsp. flour (I used Pamela’s Baking & Pancake Mix)
\n1\/4 tsp. salt
\n1 1\/2 tsp. cinnamon
\n1 tsp. nutmeg
\n1\/2 tsp. allspice
\n1 can evaporated milk
\n2 pie crusts<\/p>\n

1. Preheat oven to 350 degrees. Prepare pie crust or take frozen crust out of freezer.
\n2. Eggs: Separate eggs. Beat egg whites until firm – set aside. In large mixing bowl, beat egg yolks to break up.
\n3. Pie Filling: Add all ingredients to egg yolks, except egg whites. Mix well. Fold in egg whites with spatula. Pour filling into crusts.
\n4. Bake: Bake pies in 350 degree oven. Check after 1 hour. Toothpick inserted in the center should come out clean.
\n5. Cool completely and serve with lots of Cool Whip!<\/p>\n

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