Pumpkin Pie

Pumpkin Pie

It’s not Thanksgiving without pumpkin pie. Now Celiac-sufferers won’t miss out thanks to Bob’s Red Mill Gluten Free Pie Crust Mix.  Photo courtesy of Vitacost.com.
Servings
8 servings
Prep time
25 minutes
Cook time
50 minutes
Passive time
15 minutes

Ingredients

  • 1/2 package Gluten Free Pie Crust Mix prepared and chilled
  • 15 oz Pumpkin Puree
  • 12 oz Evaporated Milk
  • 2 Eggs
  • 2 oz Butter melted and cooled
  • 1 Tbsp Vanilla Extract
  • 3/4 cup Brown Sugar packed
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp ground allspice
  • 1/4 tsp Ground Nutmeg

Instructions

  1. Remove dough from the refrigerator and let sit at room temperature until malleable. Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap. Trim edges and flute. Freeze for 15 minutes.
  2. Meanwhile, preheat the oven to 350°F.
  3. Remove crust from freezer. Line with parchment paper or foil, and fill with pie weights or dry beans. Bake for 10–15 minutes, then remove weights and bake for an additional 5–7 minutes, until bottom of crust is set and light brown.
  4. Combine pumpkin puree, evaporated milk, eggs, melted butter, vanilla extract, sugar and spice. Whisk well until fully incorporated.
  5. Fill par-baked crust with prepared pie filling.
  6. Bake at 350°F until set in the center with barely any wobble when gently shaken, 50–60 minutes. Let cool fully before serving.

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