Pumpkin Pie is a favorite for so many, including me!
Pumpkin Pie is often on the menu for Thanksgiving and other holiday meals. Did you know it is one of the healthier pies you can choose?
Yes, pumpkin pie can be one of the healthier pie options to choose from. Lower calories and fat content compared to some other kinds of pies. Pumpkin puree packs a nutritious punch, as it is rich in beta-carotene (a precursor to vitamin A), Fiber, and Vitamin C, as well as Potassium, with smaller quantities of Vitamin E, Folate, Iron, Magnesium, Copper, and Manganese. Nutrient-dense Pumpkin supports the immune system, promotes heart and digestive health, and is a good source of antioxidants. Pie is still a sweet treat, but you can feel good about the amount of nutrient-dense pumpkin in a slice.
Trina’s Gluten-Free Pie Crust Recipe
Pumpkin Filling is great, but it is not a pie without a crust, and for those of us who require a gluten-free diet, here is my secret recipe for Gluten-Free Pumpkin pie, so you never have to be left out at Thanksgiving again.
Other gluten-free crusts are available in the book.
Pumpkin Pie Filling Recipe
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Directions
- Empty a large 15-16 ounce tin of 100% pumpkin puree into a large bowl. This equals about 2 cups of pumpkin puree for one Pie. Double-check the ingredients to ensure there are no fillers.
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/4 tsp. salt
- 1 to 2 tbsp. Cinnamon (depending on taste)
- 1 tsp. Allspice
- 1 tsp. Pure Vanilla (artificial vanilla can contain gluten)
- 2 tbsp. Maple Syrup
- 1/4 cup Cream (omit or substitute if dairy intolerant)
- 3 eggs (separated)
- Blend all the above ingredients to incorporate them into the pumpkin puree.
- Beat the egg whites and fold them into the pumpkin mixture. Pour it into the unbaked gluten-free pie shell. Place in a 350℉ oven and bake for about 45 minutes, until a small knife inserted comes out relatively clean and the pie is set. The crust should look light golden brown on the edges.
- Cool the pie, either completely or just a little warm. Some love pumpkin pie while it’s still warm.
- Whip 1/2 cup of 35% Cream with 1 tsp. Pure Vanilla. Just before the cream is stiff, add a pinch of Xanthan Gum to stabilize it, allowing it to last for a couple of days in the fridge. Slice the pie and serve. Refrigerate the pie.
This recipe is a family favorite. For holidays, we often have guests who can eat gluten, and they still rave about this pie. In fact, a neighbor of mine needed a crust for her sweet potato pie when a family member came who must eat gluten-free. Since I usually have a few pie crusts frozen ahead of time, I gave her one on the spot. Her sweet potato pie was a hit, and everyone could enjoy it, whether gluten-free or not. So feel good about serving this pie!
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