Recipes

Gluten Free Recipes: Marie Callender’s Pumpkin Pie

November 7, 2011
Gluten Free Recipes: Marie Callender’s Pumpkin Pie

We have a Marie Callender’s® not too far from us. Every time we walk in, you see rows and rows of the yummiest looking pies ever! Apple, lemon cream cheese, cherry, chocolate cream, banana cream, lemon meringue, and of course pumpkin.

I’ve heard they sell more pumpkin pies than any other kind, no matter what time of year it is. (In case you’re wondering, I usually get a salad when we go). I found a copycat recipe so I decided to make my own version to add to my collection of gluten free recipes, and to yours. Next time, I’ll show you how to make a very simple crust that everyone at my house enjoys.

Gluten free Marie Callender’s® Pumpkin Pie

One gluten free pie crust, partially baked

1 15 oz. can of solid pack pumpkin (not pie mix)
3 eggs
1/2 cup sugar
1/4 cup packed dark brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. each cloves and nutmeg
1/2 tsp. salt
3/4 cup whole milk
1/4 cup heavy cream

You can buy a gluten free pie crust or make your own. Either way, pre-bake your pie crust for 6 minutes in a 350 degree oven. To prepare your crust for baking, place a piece of foil big enough to cover the bottom and sides of your pie crust. Place the foil smack in the middle and pour pie weights or dry beans on the foil.

You want to go up the sides about 1″inch. The weights or beans keep the crust from shrinking in the oven as it bakes.The reason for pre-baking your crust is so the pumpkin filling doesn’t make a soggy bottom crust later. 

Now for the filling. Beat the eggs with a hand held mixer and then add the can of pumpkin. Combine the sugar, brown sugar, spices and salt together in a medium bowl. Mix into the pumpkin. Beat in the milk and heavy cream and set aside. 

Heat the oven to 425 degrees. When it gets up to temperature, pour the pie filling into the crust and bake for 15 minutes. Then reduce the temperature to 350 degrees and bake for about 50 to 60 minutes or until a knife inserted near the center comes out clean.

If your pie crust edges are getting too brown and you think they might burn, cover them with strips of foil or a pie crust cover. You can get one at Bed Bath & Beyond® or online at Amazon. I usually go ahead and cover mine about half way thru baking. I am not a fan of near black edges. Yuck!

Allow the pie to cool completely before slicing into. Makes 6 good sized pieces or 8 regular sized ones.

Make sure to bake this in a foil pie pan. Then you can tell everyone you bought it just it for them. When they bite into it and exclaim how good it is, you can reach over and get your piece and smile!

Kathy

Ps. I have a gonga Black Friday Special coming up. I’m putting together some great stuff. These would make wonderful Christmas gifts for that gluten free person in your life (not to mention yourself).

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