This is a recipe that you will pull out time and again for holiday baking. It’s a delicious pumpkin pie with a gluten free crust that can easily be converted to a sweet potato pie if you prefer.
Pumpkin pie is a Gluten Free Thanksgiving classic and if you like pumpkin pie on Thanksgiving you have to make it in my new Easy Gluten Free Pie Crust Recipe this year. I really am so very happy about this crust. It’s easy. You can serve the pie without the crust breaking. And, most importantly, the crust tastes really, really good!
Pumpkin pie is not something that I grew up with. I really don’t love all of the spices. Perhaps it’s an acquired taste?!? Since I get to make up my own recipes for this blog. I’ve just changed the traditional pumpkin pie recipe so that I would want to eat it. John’s still not willing to eat pie that has vegetables in it, but that just leaves more for the rest of us. Of course, I haven’t told the three kiddos that pumpkin is a vegetable. The just hear “PIE!!!!” and want some.
Okay, so this pie recipe is based on my grandmother’s sweet potato pie recipe. If I were you, I’d just make a sweet potato pie. Wouldn’t you rather eat a pie made of sweet potatoes than of squash? I would! And if you’re with me on that, just substitute 2 cups of cooked, mashed sweet potatoes for the pumpkin in the following recipe.
But, even if you decide to go with the pumpkin for tradition’s sake, I really do like this pumpkin pie better than any that I’ve ever eaten. If I weren’t so full from the two slices that I’ve already had tonight, I’d put the laptop down and go make some whipped cream to put on top of my third slice so that I could tell you that the whipped cream really made this pie absolutely delicious. But, I am about to burst, so I’ll just tell you that this pie is really good, but that I think it would be even better with a dollop of freshly whipped cream.
Yield: 8 servings.
Having fun yet? Checkout our Gluten Free Pie Crusts!