I love Thanksgiving. I love the idea of pausing to be consider and appreciate the local harvest, and those who have brought it to us. I love the idea of a celebration that is not focused on the giving of gifts, but rather on the expression of gratitude for the myriad gifts and blessings we experience each day in our lives. I love having the opportunity to spend time with my family.
Gluten Free Crustless Pumpkin Pie (with a dairy free option)
2 cups (500 mL) pure pumpkin puree
1 370mL can evaporated skim milk (substitute coconut milk for a dairy free option)
3/4 cup (175 mL) liquid egg substitute (or 3 egg whites)
1/2 tsp (0.5 mL) salt
1.5 tsp (10mL) cinnamon
1 tsp (5 mL) ginger
0.5 tsp (2 mL) nutmeg
1.5 tsp (10 mL) vanilla extract
2/3 cup (150 mL) granulated sugar
Preheat over to 400 degrees, and lightly grease a 9" pie pan.
Combine all ingredients in bowl, and beat with hand mixer until smooth.
Pour into a 9" sprayed pie pan, and bake at 400 degrees for 15 minutes. Reduce heat to 325 degrees, and continue to bake pie for 45 minutes, or until a knife inserted in center comes out clean.