To make:
1 can GF pumpkin
2 eggs
1 - 14oz can of sweetened condensed milk
1 tbsp pumpkin spice
Mix all of the ingredients together and pour into a pie dish with no pie crust. Don't forget to spray your dish with nonstick spray.
Cook 15 min at 425 degrees.
Then cook 40 min at 350 degrees.
Let cool for about 30 min or so, your preference! I like to let mine cool for about an hour so that my cool-whip don't melt!!!!!!
Hello Chris, I'm glad you will be educating us on a gluten free diet. I need to do some research for Chad and this will be helpful for us. Have you read "Wheat Belly?" if so, did you find it helpful? I'm considering buying it, but wanted your opinion.
ReplyDeleteI make the Libby's recipe Pumpkin pie recipe on the back of the can throughout the year, but do the crustless too. I LOVE sweetened condensed milk, can eat it straight from the can, so I'm scared to try this recipe, I may like it too much....
another ? the libby's can just says Pumpkin under the ingredients, would that be gluten free, or does it specifically need to say gluten free?
update - Libby's pumpkin - just noticed it says naturally gluten free....
ReplyDeleteHey, I have not read "wheat belly" I need to look that one up. I will be posting as much as I can during the next few months.
ReplyDeleteI'm glad that you found out about Libby's. A lot of places are starting to put gluten free on labels.... THANK GOD! Trust me, I have had a time in my life trying to figure out what is GF and what is not. I am glad that I was diagnosed at such a young age. I can't imagine being diagnosed as an adult and having to change everything in my life about the way that I eat.
Hopefully this blog will help some people out there with gluten issues.
I have other "big" ideas in the making dealing with all of this, so PLEASE help me promote this blog.... Maybe we can talk more about it on a run sometime.