Updated November 14, 2016.
Make a blue-ribbon, gluten free pumpkin pie! Best Ever Gluten Free Pumpkin Pie is a dairy-free, egg-free dessert bursting with spicy scrumptious-ness.
Now, those who are dietary challenged can enjoy pumpkin pie for Thanksgiving and Christmas holidays, or anytime of the year!
My guests rave about this special dessert recipe, which I kicked up a notch with Grandma's old-fashioned touch. Yes, my Grandmother really did win blue ribbons at the county fair for her special pumpkin pie recipe.
Imagine the warm comforting aroma of cinnamon, cloves and nutmeg filling your home on a crisp autumn day.
Will your guests see the difference?
Never! In fact, this pie looks better than the original.
Envision a beautiful presentation, pie a' la mode with dairy-free ice cream or non-dairy whipped topping.
Can you taste it? My mouth is watering already!
Mmm . . . yummy pumpkin greatness!
Conventional pumpkin pie is made with a milk and egg custard base. My Best Ever Gluten Free Pumpkin Pie is made with an egg-free pudding base instead. While the firm texture is creamier, the bold spicy pumpkin flavor is retained without sacrificing tongue feel and rich satisfaction.
Paired with my Traditional Gluten Free Pie Crust recipe, this dessert is an award winning combination bursting with delectable wonderfulness.
No more double baking! Quick, easy and fantastic!
Don’t tell your friends and family; they’ll never know the difference. What they will know is they are delighting in the most delicious pumpkin pie they’ve ever tasted!
Please note, make this pumpkin pie the day before serving as it needs to set up overnight in the refrigerator. Serve plain or with your favorite gluten-free, dairy-free topping.
Time: about 1 hour, 45 minutes
Servings: makes one 9 inch pie