When I went gluten-free, one thing I really missed was pumpkin pie. I had never made my own pie crusts anyway, and I just thought that ready-made pie crusts that were gluten-free were nonexistent. I was elated, then, when I found gluten-free pie crusts in the freezer section of Whole Foods. This opened up a new world to me, so for this Thanksgiving dinner, my daughter, Vicki, made delicious pumpkin pies. I ate quite a bit.
The recipe was from a blog I love--- The Gluten Free Girl. The consistency of this pie was lighter than what I was used to, and delicious. Real cream, ricotta cheese, and pumpkin were some of the ingredients. Go here for the whole thing. We used canned pumpkin rather than cooking down a pumpkin. As I said before, I used frozen crusts. It worked for my family! Hope it helps with yours!
|Finished---ready for whipped cream!|
|ready for lunch|
|Gluten Free Pomegranete Beef Stew--main course for lunch|