Glutarded Thanksgiving- Part 3: Pumpkin Pie

Well, technically it’s a fruit. But who’s going to argue with a talking pie?

Happy Friday!  We’ve finally come to the conclusion of our Thanksgiving special (thank God…).  Like any great meal, we are going to finish off with a Thanksgiving dessert favorite, Pumpkin Pie.  Fun fact: pumpkin pie was invented by the Indians to get back at the pilgrims.  The pilgrims gave them small pox, they gave us years of obesity and diabetes.  Well played, Indians…

Here’s a real fact: most pumpkin pie filling recipes are already gluten free.  Libby’s pumpkin proudly boasts their gluten free status right on the can.  The problem with pumpkin pie for us glutards would be the flaky, buttery crust.  Pre-made Celiac friendly pie crust was hard to find, so I decided to make one.

I chose to make my pie crust from the Gluten Free Pantry Perfect Pie Crust Mix. Let’s face it.  I am no baker, and I really didn’t want to f*ck up what could be a delicious dessert.  So for this recipe, start by buying this pie crust mix ( I found mine at Whole Foods), or a similar mix and follow the directions on the box.

For my filling, I took the easy way out again.  I bought a can of Libby’s 100% Pumpkin and followed the recipe on the label.  If you never tried the Libby’s recipe, it’s pretty damn good.  Why mess with something that's not broke?  For the Libby’s recipe, you will need:

• 1 1/2 cups sugar
• 1 TSP salt
• 2 TSP ground cinnamon
• 1 TSP ground ginger
• 1/2 TSP ground cloves
• 4 large eggs
• 1 - 29 oz. can of Libby’s Pumpkin
• 2 – 12 oz. cans of evaporated milk

*This recipe makes enough filling for two 9 inch pies*

Mix your sugar, salt, and spices together in a small bowl.  Beat your eggs in a large bowl, and then add your pumpkin.  Add your sugar & spice mixture and blend. Finally, slowly add your evaporated milk.

Pour your mixture evenly into your 2 beautiful, hand-made pie shells.  Drink a glass of your favorite wine and congratulate yourself.  You’re pies look fabulous!

Bake your pies in a preheated 425 degree oven for 15 minutes.  Reduce the heat to 350 degrees and bake for an additional 40-50 minutes or until the center is firm.

After about an hour of salivating by your stove, you’ll be blessed with pies that could win the blue ribbon at any fall harvest festival.  Great job, guys!

And so ends our Glutarded Thanksgiving Spectacular.  I hope you all enjoyed my little journey into holiday cooking.  Honestly, after spending 5 hours in a hot kitchen, I can see why some people would just go out on Thanksgiving.  This sh*t’s exhausting!

I hope you enjoy the recipes and I wish you all a wonderful Thanksgiving!

Glutardedly Yours,



~Tim
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