(Gluten-Free) Pumpkin Pie!

Last weekend, my good friend hosted an early Thanksgiving party, and when he invited me, I offered to bring a homemade pie.  I don't really know why I did it, seeing as how I had never made a pie in my life.  I guess I was just so taken with the idea of being the sort of girl who whips up a pie to bring to a friend's house that I lost touch with reality for a second.  I started kicking myself as soon as I walked away.  But here's the thing: situations like this are exactly why I started this blog.  I genuinely want to be able to do things like this.  So on the morning of the gathering I took a deep breath, asked my mom a lot of questions, and went for it.

Crust:

I really lucked out with the crust because my dad had made extra gluten free dough and put it in the freezer, so all I had to do was roll it out, put it back in the fridge for 20 minutes to make it easier to work with, and then shape it into the pie pan.  He made the dough from the Gluten Free Pantry Perfect Pie Crust mix, and it tastes great; my gluten-eating friends didn't notice a difference.


Filling Ingredients:

• 1 can pumpkin
• 1 1/3 cup sugar
• 2 eggs
• 2/3 cups evaporated milk
• 1/3 cup half and half
• 1/2 teaspoon ginger
• 3/4 teaspoon cinnamon
• 1/2 teaspoon salt

Directions:

• Preheat oven to 425
• Beat eggs
• Gradually add sugar while beating
• Add pumpkin, ginger, cinnamon, salt and beat well
• Add cream
• Beat well
• Pour into crust
• Bake at 425 for 15 minutes, then 350 for 50 minutes

When I finished beating the pie filling, I got really nervous because it seemed like way too much of a liquid, but it thankfully turned into the right consistency once I baked it.



Doesn't the finished product look nice next to the pumpkin I carved for Halloween?  I was so happy when I brought it to the party and everyone liked it.  I succeeded!



I hope you have an equally happy and successful Thanksgiving!
xoxo
Laura