Pumpkin Pie Filling

1 TBSP ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp nutmeg (ideally, freshly grated)

1/2 tsp sea salt

1 TBSP cornstarch

1 can pumpkin purée

3 eggs

1/4 cup maple syrup

1/4 cup honey

2 tsp vanilla

1 cup heavy cream

Note: this filling can be used with or without a crust. Click here for my gluten free pie crust recipe, or use your own recipe, or store bought crust.

Pre-heat oven to 325*

Prepare pie pans: roll out and flute the crust or grease the pan with butter if not using a crust.

Whisk spices and cornstarch together in a small bowl, set aside.

Whisk wet ingredients together in a medium bowl, add in spice mixture and whisk until combined.

Pour into 9 inch pie pan, with or without crust. I like using deeper pie pans, if your pan is shallow, you may have extra filling.

Bake until center is just set, about 50 - 60 min. Check at about the 40 min mark as baking times for crustless will be faster and, if you are using a crust, it is good to make sure that the crust isn’t getting too brown.

Remove from oven and cool.

Notes:

The filling can be poured into individual 1 cup ramekins or smaller pie pans, which will shorten baking times to about 30 - 35 minutes.

You can use 1/2 cup maple syrup if you don’t want honey.

Serve with whipped cream or vanilla ice cream.

Enjoy!

Happy Baking

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West side:
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Disclaimer:

While we have more than eleven years’ experience of navigating the world as the parents of a child with Celiacs, we are not physicians, nutritionists, or other licensed medical professionals. The material and content contained in the Services is for informational purposes only and are not intended to serve as a substitute for consultation, diagnosis or medical treatment by a licensed medical professional. Please consult your doctor for any medical or health-related questions. The information contained in the Services should NOT be used to disregard medical or health-related advice from a physician or licensed medical professional.