Nov 11, 2010

Pumpkin Pie - Gluten & Dairy Free

1 pie crust recipe
1 3/4 c. pumpkin puree or canned pumpkin
3/4 c. sugar
2 eggs
3/4 c. almond milk
1/2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/2 tsp. pumpkin pie spice


Prepare the pie crust dough according to directions, but let it rest while you put together the rest of the ingredients. 

Combine all the ingredients (except for the crust) using a fork to mix them together. 

Roll and press the pie dough into a 9 or 10 inch pie plate. Add the filling to the unbaked pie crust.  Bake at 400 degrees 45-55 minutes (longer for a 9 inch pie). 

Cover the crust with foil or a pie shield after about 30 minutes.   You can use foil by cutting a large round hole in the center of a piece of foil and placing it over the pie, loosely forming it to the sides of the pie dish.

Let cool (at least mostly) before cutting.

Recipe from www.glutenfreehomemaker.com

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