Gluten Free Pumpkin Pie

This will be my first gluten free Thanksgiving, and I am not willing to sacrifice my favorites… So, I’ve decided to start working on GF Thanksgiving recipes.  It’s a bit of trial and error, especially when it comes to baked goods.  So starting early will guarantee a successful menu, that we can all benefit from.  Here is a healthier gluten free version of an old time fav!

Gluten Free Pumpkin Pie

• 2  cups pumpkin puree (fresh is best, but canned will do)
• 1 1/2 cups yogurt (either strained or greek style)
• 1/2 cup honey 
• 2 eggs
• 1/2 teaspoon salt
• 1 1/4 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• gf pie crust, chilled and ready to go

*spices and honey can be adjusted, I like my pie to have a strong spice flavor and not too sweet.

1. Preheat oven to 350.
2. Combine all ingredients in food processor or mixer to ensure everything is fully incorporated and smooth.
3. Pour in prepared and unbaked pie crust.
4. Bake at 350 for 50-60 minutes or until pie is set.
5. Let pie cool down, then refrigerate for at least 2 hours before serving.
6. Slice and serve with a dollop of whipped cream.

*yields one 9 in pie.

*also note that this pie crust browns quickly, so be sure to use a pie crust shield or tented tin foil part way thru baking.