Hold everything but the pumpkin pie!
We are having a different kind of Thanksgiving this year.
It all started Christmas last year when the Gluten Free Teen traveled with her Dad and members of Twelve Churches on a Missionary Trip to serve the poor of Nicaragua. It was an experience that changed her life and left her wanting for more.
This year at Thanksgiving we will be traveling back to Nicaragua to build a house for a family we meet in June - It will be our third trip to Nicaragua this year:
So it will be rice and beans for Thanksgiving this year. But when we get home, I will be baking a big pumpkin pie.
Honestly, it is my favorite part of the Thanksgiving meal. Here is one of our favorite recipes:
Gluten Free Pumpkin Pie
Flaky Pie Crusts: This recipe makes a double crust. You can bake two pies or save half of the crusts for later.
- 1 1/2 cups gluten free flour mix.
- 3 Tablespoon sweet rice flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 9 Tablespoons cold unsalted butter (use Earth Balance for casein free)
- 1 large egg
- 1 Tablespoon cider vinegar
Mix together the gluten free flour mix, sweet rice flour, sugar and salt.
Cut the butter into chunks. Using your fingertips work the butter into the dry ingredients until you have a coarse meal.
Make a well in the middle and add the egg. Add the vinegar and using a fork, mix from the center out until you have a soft dough.
Divide in half and refrigerate if too soft to roll out.
After allowing the dough to rest, roll on a well dusted surface. Gluten free pie crust can be very challenging to roll out. Use GF flour or sweet rice flour to dust the surface and the rolling pin. Roll to a diameter at least 1 inch larger than the diameter of your pie pan. Transfer to the pie pan, press in with floured fingers. Cut the edges of the crust to an even length of approximately 1-inch larger than the diameter of your pie plate. Gently fold the edges under, then press with a fork or pinch into a fluted design between your fingers.
For the pumpkin filling:
This is for a single pie filling. Double it if making two pies.
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) pure pumpkin
- 1 can (12 fl. oz.) evaporated milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into the prepared pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
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