Enjoy a delicious gluten-free pumpkin pie, perfect for fall celebrations. Creamy, spiced filling in a crumbly crust, a must-try dessert!
Deliciously Spiced and Perfectly Creamy for Every Occasion
Creating gluten-free desserts can be a delightful challenge, especially for those with family members who have gluten allergies. One creative solution is to make a gluten-free pumpkin pie, which not only caters to dietary restrictions but also brings the comforting flavors of fall to the table. Utilizing simple and basic cooking methods ensures that the recipe remains accessible to everyone, regardless of their culinary experience.
Moreover, focusing on inexpensive ingredients allows for a budget-friendly approach to baking. This makes it possible for anyone to enjoy a delicious pumpkin pie without breaking the bank. By prioritizing both taste and affordability, this recipe serves as an excellent option for gatherings, holidays, or just a cozy dessert at home.
Indulge in Autumn’s Best: A Guilt-Free Slice of Heaven
Uh welcome back to cooking bad with Dad and today we are going to cook my famous pumpkin pie that was voted on by three people and they all three liked it so we’re going to show you how how I do it I made a pumpkin pie last night for Thanksgiving and uh uh I uh wanted to make a one from.
Scratch uh but we don’t have everything I found out I’m missing a couple of items and U didn’t have at the store either so what we’re going to have to do I think is I got enough batter in there for another pumpkin pie and I can show you uh this here it was a um libes over already.
Made seasoned and everything and we’ll put we’ll do that and and uh we’ll go ahead and show you how that works we’re going to go get the pumpkin mixed out right now and go ahead and make up a new pie okay hold on I got to get the crust.
I think Pat must should use by cross up don’t have one well I have a lot of people in my family that are lactose intolerant and also um cro have Crohn’s disease so they have to be real careful with their diet and I’m going to just go ahead and show you how to make one without a a pike rust and glutenfree.
That way okay right first step we’re going to do is the instructions say that we’ve got a a a grease down the pan okay and uh I’m just going to go over and get get some grease okay well put some of this in there what no okay but I like it.
Oh this one okay I I got to be more healthy at least that’s what they take telling me okay also you got to preheat your oven to three 325° let’s go ahead and put the uh batter in there oh yeah this required one egg and uh a third 2/3 cups of uh of canned milk of evaporated milk and then.
You mix it up and it’s pretty much ready to go in your pan so we’ll just go ahead and pour this guy in there now we just put it in the oven for uh 1 hour start and we’ll get we’ll come back as soon as it’s ready well the timer just went off so now I’m going to check our our uh pump.
Pie to see if it’s done shake it a little bit to see if it Jiggles only in the middle it looks good do it so now we leave it in there open and we shut her down we have to let it sit for until it cools down and then bring it out and then put it in the fridge for um 4 hours soon as it cools down we’re going to get.
Ready ready to pull it out and uh and cut it and serve oh okay I get something smaller okay we use that we’ll get back to you as soon as it’s cool down I put my uniform on well we pulled it out of the oven and it looks really.
Good well there’s no crust but then it’s glutenfree now let’s just cut a slice and see okay here we got ourselves the piece out and some little whipped cream on it and let’s give it a bite that’s so good even without the crust thumbs up on that one so we’ll see you next time on the.
Cooking bad with Dad
