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Pumpkin Pie - Gluten & Casein Free Recipe

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This recipe for Pumpkin Pie - Gluten & Casein Free, by , is from The Concord Real Estate Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Marshall
Added: Saturday, January 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 gluten free pie pastries* (made from a mix or homemade)
1 1/2 cups sugar
1 tsp. Salt
1 tsp. Ground cinnamon
1 tsp. Ground cloves
1/2 tsp. Ground ginger
1/2 cup tapioca mix or tapioca flour
4 large whole eggs
2 large egg whites
1 29 ounce can 100% Pure Pumpkin
3 cups vanilla flavored Almond Breeze

Directions:
Directions:
Preheat oven to 425 degrees. Mix sugar, salt, cinnamon, cloves, ginger, and tapioca into a small bowl. Beat eggs in a large bowl, then add the canned pumpkin. Running the mixer, add the sugar/spice mix, lastly add the Almond Breeze. Mix thoroughly. Pour into the pie shells. Bake at 425 degrees for 10 minutes, turn down to 350 degrees, turn the pies a bit if spots of the crust are burning, and bake for another 20 to 30 minutes. Longer if it doesn't look done.

Number Of Servings:
Number Of Servings:
Makes Two 9 Inch Pies
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
Do not try the knife in the pie to see if it sticks. This doesn't work with this pie. Just refrigerate (overnight if possible).


 

 

 

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