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Pumpkin Pie




Source of Recipe


Eileen Cooper


Recipe Introduction


from GFCF Kids




List of Ingredients




Makes 2 nine inch pies

2 gluten free pie pastries* (made from a mix or homemade)
1 1/2 cups sugar
1 tsp. Salt
1 tsp. Ground cinnamon
1 tsp. Ground cloves
1/2 tsp. Ground ginger
1/2 cup tapioca mix or tapioca flour
4 large whole eggs
2 large egg whites
1 29 ounce can 100% Pure Pumpkin
3 cups vanilla flavored Almond Breeze



Recipe



Preheat oven to 425 degrees. Mix sugar, salt, cinnamon, cloves, ginger, and tapioca into a small bowl. Beat eggs in a large bowl, then add the canned pumpkin. Running the mixer, add the sugar/spice mix, lastly add the Almond Breeze. Mix thoroughly. Pour into the pie shells. Bake at 425 degrees for 10 minutes, turn down to 350 degrees,
turn the pies a bit if spots of the crust are burning, and bake for another 20 to 30 minutes. Longer if it doesn't look done.

Do not try the knife in the pie to see if it sticks. This doesn't work with this pie. Just refrigerate (overnight if possible).