Gluten Free Pumpkin Pie
When I think of Thanksgiving; I get excited to make this Gluten Free Pumpkin Pie! I always follow the Libby’s Famous Pumpkin Pie recipe; converting it to gluten free and making it in a 9×13 baking dish rather than a traditional round pie plate.
If you really like crust; you should make this pie in a traditional round pie plate to ensure each piece of pie has the same amount of crust. If your favorite part is the pumpkin pie filling; this is a great way to enjoy your Thanksgiving Pumpkin Pie!
My kids love this recipe during the holidays and always look forward to topping their piece with whipping cream! I prefer mine smothered in cool whip!
When I made it this year; I did not use a store bought crust, so my crust was a little short because I didn’t make a double crust batch of dough. It was still delicious, but I will definitely be making a double crust pie crust next time to ensure there is a nice even crust around the edges for the outer pieces.
The bite size little pieces were cute with a dome of whipped cream on top! They were a big hit at our holiday party this year!
Here is the recipe for this delicious pie:
Notes
3 1/2 tsp pumplin pie spice may be substituted for cinnamon, ginger and cloves; however, the taste will be slightly different.
This Libby's Famous Pumpkin Pie recipe has been converted to gluten free and can be modified to be a bar pie.
Ingredients
- 1 1/2 cups granulated sugar
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 4 large eggs
- 1 can (29 oz) Libby's 100% Pure Pumpkin
- 2 cans (12 fl. oz each) Carnation Evaporated Milk
- 2 unbaked 9" (4 cup volume) deep dish pie shells (gluten free pie crust)
Instructions
- Preheat over to 425 degrees F.
- In small mixing bowl; combine sugar, salt, cinnamon, ginger and cloves.
- In large mixing bowl; beat eggs. Add pumpkin, sugar and spices.
- Stir egg, pumpkin, and sugar-spice mixture completely.
- Gradually stir in evaporated milk.
- For a "Bar Pie" in 9 x 13 baking dish; roll out pie crusts together into rectangular shape and place in baking dish making sure to cover sides, pour pumpkin pie mix in and bake as below.
- For standard round pie; pour into pie shells and bake in preheated 425 degree F oven for 15 minutes. Reduce temperature to 350 degrees F; bake for 40 - 50 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours. Serve warm or refrigerate.
