Gluten Free Pumpkin Pie with a sweet pie crust

Pumpkin Pie

When I made my Gluten Free Cuccidati Cookies I had a lot of dough leftover. And since the dough rolls out like a Pastry Dough I decided to experiment and see what it would taste like as a pie crust shell. So I made a Gluten Free Pumpkin Pie using said dough and prayed it would taste at least ok on Thanksgiving. Cause everyone knows that Thanksgiving isn’t really the right place to experiment with food recipes when everyone is expecting their Traditional yummy recipes.

Nevertheless, I experimented and the crust was better than ok.. it was delicious! I stressed for no reason, LOL.

IMG_3878

Gluten Free Pumpkin Pie with a sweet pie crust

Ingredients:

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • large eggs
  • 1 can (15 oz.) pumpkin puree
  • 1 can (13.23 fl. oz.) Sweetened condensed milk
  • 9″ pie crust made from Cuccidati Cookie Dough

Directions:

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 condensed milk.

Pour into pie shell.

Pumpkin Pie - Uncooked

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 45-60 minutes or until knife inserted near center comes out clean.

Cool on wire rack.

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