Lieff Salonius
MA, (she·her·hers)
Fredericton, New Brunswick
Holiday Recipe: Meg’s Classic Pumpkin Pie Filling with GF Twist
Meg is my late mother. This is her pumpkin pie recipe (GF) but with GF pie base I added, which hers never had. I only found out gluten was making me ill after she passed. So it’s a little her and a little me. It just didn’t smell like Christmas without a pumpkin pie. The pie base can really be used for any open faced pie with some adjustments to the baking of the base.
The base: Gluten-Free Pie Base
- 1 cup blanched almond flour (I like the finer grind, but course is OK)
- 3 TBSP swerve or erythriol (monk fruit) sweetener
- ½ tsp salt
- 2 TBSP unsalted melted butter
- ½ tsp vanilla extract
- Mix up well with fork.
- Preheat oven to 350 F.
- Grease pie plate.
- This recipe makes enough to form a ½ cm base and a little up the sides but not all the way to the top.
- Press base into pie plate.
- Bake 10-14 minutes until slightly golden.
- Base can be used for any pie. It holds up well and doesn’t get mushy.
Meg’s Pumpkin Pie Filling to add to your GF pie base
- Preheat oven to 450F
- ¾ cup Erythritol (monk fruit) sweetener
- ½ tsp salt
- 1 tsp ground ginger
- ½ tsp nutmeg (I like fresh ground)
- ¼ tsp clove powder
- 2 whole eggs
- 1 egg yolk
- 2 cups pumpkin puree (I used E.D. Smith’s canned)
- Secret ingredient: one 12 oz. can of evaporated milk (it took me years to find this missing taste)
- Mix the sweetener, salt, spices in a bowl.
- Add pumpkin puree. Whisk.
- Add evaporated milk. Whisk.
- Taste the mix and add extra spices according to your version of a well-spiced pumpkin pie. I usually add a little extra Christmas with more clove powder.
- -Pour into your toasted GF pie base that you have already made above.
- Bake for 15 minutes at 450F.
- Turn down oven to 350F and bake for 40 minutes. Let cool.