Gluten-free pumpkin pie is easy to prepare
By Krystina Ramirez Purdue University Extension Service intern November 5, 2012 4:10PM
Gluten-free pie can be a yummy Thanksgiving dessert. | AP Photo/Matthew Mead
Updated: December 8, 2012 6:04AM
The gluten-free diet has become a huge trend mainly because of numerous celebrity endorsements. Therefore, you may be or you may know someone who is on a gluten-free diet for health reasons or personal preference.
According to the Mayo Clinic, a gluten-free diet is defined as a diet that excludes the protein gluten. Gluten can be found in grains like wheat, barley, rye and triticale (cross between wheat and rye). This diet is mainly used to treat gluten-related disorders, including celiac disease, gluten sensitivity and wheat allergy.
With Thanksgiving right around the corner you may be thinking about all the delicious foods and desserts that will be on the table. A favorite this time of year is pumpkin pie. But keep in mind that those on a gluten-free diet cannot just eat a normal pumpkin pie picked up from the grocery store or eat a slice of pumpkin pie made from your great-great grandmother’s recipe. The ingredients have to be all gluten-free in order for those on a gluten-free diet to be able to enjoy it.
Fortunately there are ways to adjust certain recipes by replacing certain gluten ingredients for gluten-free ones. For example, pumpkin pie can be made gluten-free by replacing the flour for gluten-free flour; using a gluten-free pie crust and making sure all products do not contain or come in contact with gluten.
Gluten-free pumpkin pie can be a yummy Thanksgiving dessert, and instead of buying one at the grocery store try your hand at making this delicious dessert.
Makes 8 servings
11/4 cups canned pumpkin
(not sweetened canned pumpkin pie mix)
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon amaranth flour
2 lightly beaten large eggs
1 cup evaporated canned milk
2 tablespoons water
1/2 teaspoon vanilla
Heavy, whipping cream for garnish (optional)
1 9-inch unbaked gluten-free pie crust
Preheat oven to 400 F
Combine all ingredients for pie filling in a large mixing bowl. Beat until mixture is smooth and blended, about 1 minute.
Set the unbaked gluten free pie crust on a large baking sheet. Pour filling mixture into the pie crust.
Bake in preheated oven for 45-50 minutes or until a toothpick inserted in the middle of the pie comes out clean. Over baking can cause the top of the pie to crack.
Garnish with fresh whipped cream, dusted with cinnamon sugar (optional).
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels, and when in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Recipe by Teri Gruss, About.com Gluten-Free Cooking Guide