Possibly the best pumpkin pie I’ve ever had, made it with organic winter squash from Space Girl Organics and it’s gluten free. You won’t believe how much better it tastes than canned pumpkin!
After the squash is cooked I scooped it out and mashed it with a potato masher. Then just add it to your blender with the rest of the filling ingredients.
And here’s my new Light and Flaky Gluten Free Pie Crust recipe too. Happy Thanksgiving!
Makes one 10 inch deep dish pie
Filling Ingredients:
- 2 3/4 cups cooked organic pumpkin or winter squash, mashed
- 1 can (12 fluid ounces) organic evaporated milk
- 2 organic medium eggs
- 3/4 cup packed organic brown cane sugar
- 2 teaspoons gluten free cinnamon
- 1 teaspoon gluten free ginger
- 1/2 teaspoon salt
Instructions: Assemble tools, a large baking sheet, 10 inch deep dish pie pan, and a blender
Preheat oven to 400 degrees.
Making Roasted Squash:
- Place seeded and halved squash, or if your squash is very large, quartered pieces on a large rimmed baking sheet and sprinkle with olive oil. Bake for apx 40-45 minutes, depending on size and type of squash or until soft.
- I used a small pie pumpkin, 2 large acorn squash and a butternut squash. I have enough mashed squash for 2 large pies.
- Cool and scrape out the flesh from the skin into a large bowl. Discard skin. Mash flesh.
Making pie filling and baking pie:
- In a large blender add all filling ingredients and blend until just thick and smooth.
- Pour into prepared pie crust. Cover crust edge with pie shields or aluminum foil strips. Put your pie on a large baking sheet.
- Bake at 400 degrees for 30 minutes with shields on.
- Reduce heat to 350 degrees and bake for 30-40 minutes more or until a knife comes out clean. Remove pie shields in last 15 minutes. Cool on rack.
originally posted on http://glutenfreehomebakery.
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