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"The belly rules the mind."--Spanish Proverb

Mom's Pumpkin Pie Recipe

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This recipe for Mom's Pumpkin Pie is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 9" Gluten Free Pie Crusts ( we prefer Wholly gluten free )

2-15 oz cans of organic pumpkin (not pumpkin pie filling)

2 -13.5 oz cans unsweetened coconut milk or cream

3/4 C Dark packed brown sugar

4 Eggs

1 1/2 tsp salt

2 TB Pumpkin Pie spice (Cinnamon, ground Ginger, ground Cloves ground nutmeg)
Directions:
Directions:
Preheat oven to 425º

Remove pie crust from freezer, unwrap and set aside

In a separate bowl, slightly mix the eggs

Separate the solid cream from the liquid, the solid cream can go into the mixing bowl. We will not use liquid.

Mix coconut cream in a bowl to break up the coconut cream. Use mixer.

Combine all ingredients except coconut cream in a large mixing bowl
Add all the ingredients together then taste add more spices, sugar, salt as needed

Pull pie crust edges off the edges of the pie tin and raise up and flute the edges

Put empty pie shells into the oven, using a liquid measuring cup Pour the pumpkin mixture into the pie shells.

Bake at 425 for 15 minutes then turn the oven down to 350 and cover crust edges with foil so they don't burn.

Cook until knife inserted in the center of the pie comes out clean (1 hour- 2 hours)

cool pies on baking racks

Slice and serve with cocowhip
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Use 2-4 tsp. of fresh grated ginger instead of dried for a fresher tasting pie.

 

 

 

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