Gluten Free Pumpkin Pie is an essential part of thanksgiving and christmas.
2 large eggs
3/4 cup milk
2 Tbsp real maple syrup
2/3 cup sugar
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp fresh ground ginger
1/4 tsp ground nutmeg
1 tablespoon corn starch
2 cups pureed pumpkin
To make the filling start by cutting a small sugar pumpkin into quarters, take the seeds out to enjoy (or plant) later, and peel the pumpkin quarters with a vegetable peeler. Now chop it up into one inch pieces, cover with water and boil on the stove until tender. Strain your pumpkin pieces and whizz then up in the food processor of blender. See? That wasn't so hard.
Next you simply need to mix all the ingredients. Start with the eggs and keep going. A spatula works fine.
Then pour it into the shell and pop it into the over that has been preheated to 450. Turn down the heat to 350 immediately and bake for 45-50 minutes.
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol, no grains
Just right for...:Great for kids, Crowds/parties, Thanksgiving, Fall favorites
Top 8 allergens?:gluten-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
Active/prep time:45-60 minutes
Total time (inc active/prep):45-60 minutes
Serving suggestions:Serve with whipped cream or whipped coccunut milk.
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