While most recipes for pumpkin pie call for wheat and milk, this one uses rice milk and is gluten free. It is a delicious alternative to the traditional pie that we love for holidays.
Last year around Thanksgiving one of my readers emailed and asked if I would like to have her recipe for gluten free, casein free pumpkin pie. That was an extremely easy question to answer! Sue kindly took the time to type up the recipe so that I could share it here on the blog with all of you.
Pumpkin pie is traditionally made with some sort of milk. Evaporated milk and sweetened condensed milk are probably the most common. This recipe uses evaporated milk, but you make it at home using the unsweetened form of your preferred non-dairy milk. The recipe calls for rice milk, but I would not hesitate to use a different milk if rice is an issue for you.
Like any new technique, evaporating your own milk may seem a tad intimidating. Don’t let that stop you. All that you’re doing is heating the milk to a high enough temperature that the water evaporates. Just keep a watchful eye on it, a spoon handy, and be patient.
by Sue Robinson
Yield: filling for 2 pies
4 c. unsweetened rice milk, reduced in volume
1 lg (29 oz) can pumpkin
3/4 c. honey
3/4 t. sea salt
2 tsp. cinnamon
1 tsp. cloves
1/2 tsp. ginger
Additional 2 c. unsweetened rice milk
Directions for Evaporated Milk:
In a large wide-mouthed saucepan, reduce the quart of rice milk to 1/3–or less–of it’s original volume. Do this by bringing the milk to a boil, and then turning the heat down so that the milk simmers.
The speed of the process will depend on how much you turn the heat down. If you turn it down very low then you won’t have to stir very often and can work on other things, but the total cook time may be a couple of hours. Speed it up by increasing the temperature (still keeping the milk at a simmer), but you’ll be more closely tied to the stove for stirring. A non-stick pan can be helpful for preventing scorching, but is not required.
Directions for Pie:
In a large mixing bowl, combine the evaporated milk and all of the other ingredients, except the eggs, and mix well.
Separately beat the eggs and then temper them by adding in some of the hot pie filling (by the tablespoonful) while you continue to stir the eggs. Once the temperature of the eggs has been gradually raised, you can stir the eggs into the large bowl of pie filling without risk of cooking your eggs.
Pour the filling into two unbaked gluten free pie crusts. Bake at 400 degrees for 10 minutes, then 350 degrees for 1 1/4 hours, or until nicely browned on top.
Note: This recipe can be served without a crust. Just pour the filling into 2 greased pie plates and bake for 1 1/4 hours. Another option is to bake it as a custard in greased mugs or custard cups…which are then set in a pan of water (1/2 to 3/4 inch water) to bake.