X You may need to Reload the page to make it work correctly.

Pumpkin Pie

argo logo  Courtesy of Argo Foodservice

 

Pumpkin Pie

Makes: 5 pies
Bake Time: 45 to 50 minutes
Cool Time: 2 hours

Ingredients:

  • 14 oz. sugar
  • 2 tsp. salt
  • 1 Tbsp. Durkee® Ground Cinnamon
  • 1-1/2 tsp. Durkee® Ground Ginger
  • 3/8 tsp. Durkee® Ground Cloves
  • 14 oz. fresh OR thawed frozen whole eggs
  • 16 fluid oz. Karo® Dark OR Light Corn Syrup
  • 3 lb., 12 oz. canned pumpkin
  • 48 fluid oz. evaporated milk
  • 5 (9-inch) unbaked deep-dish regular OR gluten-free pie crusts
  • Gluten-free whipped topping

Directions:

  1. Combine sugar, cinnamon, ginger and cloves in large bowl.  Add eggs.  Whisk just until combined.  Gradually whisk in corn syrup, pumpkin and evaporated milk; mix well.
  2. Pour 2 lbs., 9 oz. filling into each pie crust.
  3. Bake for 15 minutes at 425°F.  Reduce heat to 350ºF and bake about 30 to 35 minutes longer or until knife inserted near center comes out clean.
  4. Remove pies from oven.  Cool on wire rack. Refrigerate within 2 hours; cover for longer storage.
  5. Serve with sweetened whipped cream, if desired.

Tip: To prevent over-browning, cover edge of pies with foil.

© 2019 Beyond Celiac. All rights reserved.
The information found on this website is not intended to be a replacement or substitute for professional medical treatment or for professional medical advice relative to a specific medical condition. We urge you to always seek the advice of your physician. There is no replacement for personal medical treatment and advice from your personal physician.

If you have questions email the webmaster. celiac disease | celiac disease symptoms | gluten free products

This website is certified by Health On the Net Foundation. Click to verify. Health and Medical Research Charities of America log This site complies with the HONcode standard for trustworthy health information: verify here.