Gluten-Free Pumpkin Pie

MI-DEL Ginger Snap Crust:

  • Makes one (9-inch) crust

Gluten-Free Gingersnap Crust

  • 30 MI-DEL Gluten Free Gingersnaps
  • 5 tablespoons butter, melted

Pie Crust Directions

  1. Preheat oven to 350° F.
  2. Pulse cookies in food processor until it forms fine crumbs. (Alternatively, place cookies in plastic bag and crush with rolling pin or mallet).  Makes  1 1/2 cups crumbs. Toss cookie crumbs with melted butter.
  3. Press mixture into bottom and up the sides of 9-inch pie plate. Bake until light golden, about 7 minutes. Cool completely before filling.

Note: For an extra-firm crust chill cooled pie for at least 1 hour or up to 24 hours.

Gluten Free Pumpkin Pie Filling:

  • 2/3 cup cream or half-and-half
  • 6 tablespoons honey
  • 2 eggs, beaten
  • 1 (15-ounce) can pumpkin puree
  • 3 tablespoons rice flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1 baked MI-DEL Ginger Snap crust, cooled

Filling Directions

  1. Preheat oven to 350° F.
  2. In large bowl, whisk together cream, honey, and eggs. In separate bowl, whisk together pumpkin, flour, spices, and salt. Whisk pumpkin mixture into cream mixture until smooth. Pour filling into crust. Bake 45 to 55 minutes, or until firm. Cool completely before slicing.