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Gluten-Free Pumpkin Pie by Windthin Gluten-Free Pumpkin Pie by Windthin
As many of you know, my wife suffers from many severe food allergies ever since she had her appendix out nearly four years ago. This is a picture of one of the two pies I made her for Thanksgiving. I do a lot of innotivate and wild recipes to work around her allergies. Here is the recipe:

Preheat oven to 350 F.

Place 2 and 2/3 cups Corn or Rice chex in a mixing bowl and crush well into crumbs. Add 6 tbsp gluten-free bread crumbs, 6 tbsp mashed potato flakes, 3 tbsp brown sugar, 2 tbsp turbinado sugar, 2 tbsp white sugar, 2 tbsp Bisquick gluten-free mix, 1 tbsp brown rice grits, 1 tbsp Mexican vanilla gelatin, 1 tbsp Molasses, 4 tbsp apple sauce, and 2 tbsp corn oil. Stir together well and pack into bottom of two 9" pie tins. Bake for 10 minutes. Remove and raise heat to 425 F.

In a big mixing bowl blend two 15 oz cans of pureed pumpkin, 2 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground mace, 1 tsp kosher salt, 1 tbsp Mexican vanilla gelatin, 2 tsp Mexican eggnog gelatin, 3 tbsp apple sauce, 3 cups water, and 1-2 tbsp molasses. Mix well and pour into the tins. Bake for 15 minutes, then drop heat to 325 F.

Top with vanilla marshmallows, vanilla sugar, or vanilla soy ice cream.
mrhamball Featured By Owner Nov 28, 2011
how did she like it?
Windthin Featured By Owner Nov 28, 2011  Professional General Artist
It did not last the weekend. I have a long-running thread where I keep most of my recipes, found below. I have yet to add my Thanksgiving dishes to it.

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Submitted on
November 28, 2011
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