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Glutenfreeda's Recipe Index
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Pumpkin Pie

Cummulative Rating

Servings
Makes 1 - 9 inch pie.
Difficulty
Easy

Ingredients

1-1/2 cups canned pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

3 slightly beaten eggs
1-1/4 cups milk
One 6 ounce can evaporated milk
1 package gf Pantry Perfect Pie Crust Mix

Directions

In a large bowl combine pumpkin, sugar, salt, and spices. Blend in eggs, milk, and evaporated milk.

Pour into pastry shell (have edges crimped high because amount of filling is generous). Bake at 400 degrees F for
50 minutes, or until a knife inserted in center comes out clean. Cool.

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Reviews

Posted By Member: Gretchen Lawler
Posted Date: 12/3/2003

I didn’t know the difference between GF and the ”other” kind! It’s wonderful and has earned a spot in my traditional holiday meals!

Posted By Member: Pat
Posted Date: 11/10/2012

What do you recommend a dairy free person substitute for the evaporated milk

Posted By Member:
Posted Date: 4/21/2013

1

Posted By Member: Greg Christensen
Posted Date: 11/28/2004

Excellent!

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