Updated: Oct 23
Mother Daughter Day Out East on the Farms - a fun time picking out pumpkins and other fall items.
Since the family was all coming for pizza night - I made a gluten free pumpkin pie for dessert! Fridays have been pizza night since I was a teen.
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Gluten Free Pumpkin Pie Recipe:
How to Make the Crumble Base:
In a large bowl, whisk together all the crumble ingredients except the butter. The butter will be added later. (see video)
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Add melted butter and mix until thoroughly combined. You want a crumble so don't overmix. (see video)
Brush pie plate with olive oil Spoon crumble into a 9 inch pie plate and press down. (see video)
How to Make the Pumpkin Filling:
Mix all the ingredients into a bowl and combine well. Make sure the evaporated milk is thoroughly combined. It could be slightly difficult to blend. (see video)
Spoon filling on top of the crumble base. Fill pie to the top, a bit over the crust and swirl the top with the back of a spoon to even out. (see video)
Place into a preheated 400 degree oven and cook approximately 30 to 45 minutes. Stick a toothpick into the middle of the pie. If it comes out clean, the pie is done. You want the pumpkin filling to cook fully. Allow to cool completely. (see video)
Make your whipped cream just before serving. Combine heavy cream and sugar and beat on high until creamed. (see video)
Serve and enjoy. Cover and refrigerate any leftover pie and whipped cream. It can be served cold or heated, whatever you prefer.
This gluten free pumpkin pie is a great treat on Halloween and/or Thanksgiving.
1 cup Gluten free flour
1/2 cup Gluten free Tapioca flour
1 1/2 cups quick cooking gluten free Brown rice flakes
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter, melted
1 15 ounce can Pumpkin
1/2 cup Condensed milk
1/2 cup Liquid from Dole peaches
1/2 cup Yogurt
1 teaspoon Ground cinnamon
1 teaspoon Vanilla extract
1/2 teaspoon salt
2/3 cup Heavy cream
2 tablespoons sugar