My favorite pie is Pumpkin!

This past weekend we had the pleasure of having an early Thanksgiving dinner with my grandpa & cousins in North Carolina. We had such an amazing feast (sweet potatoes with marshmallows on top, mashed potatoes, beans, deviled eggs, turkey, stuffing, & our dessert was gluten free pumpkin pie. Everything was so delicious & Pop had two slices of the pie! This was such a quick recipe to follow and the total time from start to end was about an hour. I look forward to making this pie in just a couple weeks for Thanksgiving! Enjoy the photos from our trip!
xo Mum & Shari

Gluten-Free Pumpkin Pie

 
  Ingredients

• Pamela's Gluten-Free Bread mix (this mix will yield 3 pie crusts)
• 3/4 cup white sugar (Half this if you use Stevia)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can 100% Pure Pumpkin
• 1 (12 fluid ounce) can Evaporated Milk

Directions

1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 degrees 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. (Do not freeze as this will cause the crust to separate from the filling.)




gluten free pumpkin pie






Josh & Ethan





Mike & Mum doing the crab dance



Cotton Cotton Everywhere



Pop



Pop doing the crab dance

 



yummy pumpkin pie