Now that it’s fall, I figured I should probably learn how to make a pie. You may have noticed that I have little to no dessert, bread, or sweets recipes on here. I’ve never been much for baking…the exact measurements and times always messed me up, and I’d inevitably end up missing a crucial step. But the time is ripe to try my hand at baking again! And so far, it’s not so bad.
I made a gluten-free pumpkin pie, direct from a classic recipe. It’s obviously not my own recipe, but I need to share it anyway, because it was just AMAZING. Only modification was using a gluten-free pie crust.
You’ll see me making many more pies and desserts this fall, I’m sure! Hopefully I’ll gain enough baking confidence to create my own recipes too.
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked gluten-free pie shell (you can also try Pillsbury’s new gluten-free pie crust dough and roll out your shell!)
Whipped cream for topping (optional)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.