Cynthia Ferich

980.292.1255

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube
  • Welcome!
  • Cynthia
    • Inspiration
    • Testimonials
    • Privacy Policy
  • Blog
  • Press
    • Media Advisory
    • TV Videos
    • FAQ
    • In The News
  • Services
    • Book Signings
    • Cooking Class Schedule
    • Cooking Classes
      • Cooking Classes Registration
    • Events
    • Interactive Home Dinner Parties
    • Personal Chef Services and Cooking Classes
    • Speaker
    • Contact for Services
  • Recipes
    • Appetizers
    • Breads, Pizza, Muffins
    • Breakfast & Brunch
    • Cakes
    • Cookies
    • Cooking Tips
    • Desserts
    • Drinks & Cocktails
    • Fish & Meats
    • Fowl
    • Gluten-Free Recipes
    • Just For Kids
    • Pasta & Rice
    • Pies
    • Salads & Sauces
    • Salute’!
    • Skinny Plates
    • Soups
    • This & That
    • Vegetables
    • Vegetarian
  • Shop & Products
    • Cookbooks
    • E-Book
  • Contact
  • TV Videos
  • Video Cooking Tips

Our favorite gluten-free Pumpkin Pie

November 1, 2011 By Cynthia Ferich

Pin
Share
Tweet

With Thanksgiving only a few weeks away, do you have a friend or family member that may enjoy a gluten-free dessert?

Our Favorite Gluten-free Pumpkin Pie

¼ cup sugar
½ cup sweet rice flour, quinoa flour (or gluten-free baking mix)
1 teaspoon baking powder
¼ teaspoons alt
2 tablespoons butter, melted
1-13oz can evaporated milk
2 eggs
1-16 oz can pumpkin
1-1/2 teaspoon pumpkin pie spice
2 teaspoons vanilla extract
Whipped cream for serving (Optional)

Pre-heat oven to 350 degrees.  Butter a 9-1/2 inch pie plate.  Beat all ingredients until smooth – 1 minute in a blender on high, or 2 minutes with a hand mixer.  Pour into the prepared pie plate.  Bake for 50-55 minutes until custard is set and knife inserted in the center of the pie comes out clean.  Cool and refrigerate.  Serve with whipped cream and a sprinkling of cinnamon.

Note:  For dairy-free options, replace the evaporated milk with almond milk; replace the whipped cream for a dairy-free topping or dairy-free ice cream.

Pin
Share
Tweet

Share this:

  • Share
  • Facebook
  • Pinterest
  • Twitter
  • Email

Filed Under: Desserts, Gluten-Free Recipes, Pies, Recipes, Thanksgiving

About Cynthia Ferich

After writing and self-publishing “MaMa Mia Cucina” in 2007, Cynthia's writing, cooking and culinary teachings evolved into being as an entity surrounding food, fun, family and friends.

In an effort to capture her family’s ‘old world’ Italian recipes for future generations to enjoy, her grandmother, ‘Noni’, and Cynthia joined forces. "She measured, I wrote, and we cooked."

During her grandmother's latter 80 years, she traveled in memory through her life, as they shared in stories of a lifetime and long ago. As they shared this final chapter in her life, what Cynthia soon discovered through all of the measuring, cooking, sharing in the love of a family, and in the love of a friendship, was the passion for cooking, and a love that nourishes us all… It’s all about the FOOD!

MaMa Mia Cucina Cookbook

Purchase YOUR copy of MaMa Mia Cucina

Recent Blog Posts

  • Strawberry Muffin Recipe
  • Hot Fudge Sauce
  • Italian Greens and Beans Recipe
  • Banana Bread Recipe

Sign up for Cynthia’s Favored Recipes & News!

Testimonials

I met Cynthia and was immediately taken in by her charm and passion for cooking. She presented me … Read More

You’ll Find Me Here

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Copyright Tastes and Time, LLC