Wednesday, November 21, 2007

Twist on a pumpkin!

Sounds kinda like a crazy rock song doesn't it... or a strange version of Cinderella... or an odd way to play Twister... ;-)

It's actually just a simple. little. delicious. pie.

I've been wracking my brain to figure out exactly what pie I wanted to make this Thanksgiving. I will make a Libby's traditional pumpkin pie. You just can't beat tradition sometimes folks. And I really LOVE a Libby's pie... but you know me... I want to try something new... something different!

So last weekend, I made a test run on a simple, easy, one-bowl pie recipe (crust and all!) I love this pie because it creates it's own crust! For us gluten-freebies, anything to make crust-making easier, is completely worth it! Also, with the exception of one ingredient, the pie is naturally gluten-free. And, to make it even easier, most of the ingredients are pantry friendly! You probably have all of them right now just waiting to be used!

It's light and cozy. Simple and slightly sweet. I loved this pie cold, but it was very good warm! SO it's perfect either as a make-ahead dish (my favorite kind!) or to make right away! Whichever you prefer!

I took most of this pie to work because Michael is not a custard lover (although he loves quiche... I don't get it!) The folks at work ate the whole thing with smiles on their faces (and didn't have a clue it was gluten-free!) So I think this would completely pass with your gluten-happy family at Thanksgiving!! I'll be making this pie again tonight and putting it in the fridge for the big day tomorrow!

Cardamom Pumpkin Custard Pie
Created by Carrie of
Free of gluten and soy
For a printer friendly version of this recipe, click here.

4 eggs
3/4 cup sugar
2 cups milk (I used canned, evaporated milk)
1 tsp. vanilla
1/2 cup pure pumpkin puree
1/4 cup sorghum flour
1/2 tsp. *cardamom
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg

Beat eggs with sugar until light and fluffy. Add milk, vanilla, and pumpkin puree. In a small bowl, mix sorghum flour, and spices. Whisk in flour mixture a little bit at a time, making sure it's fully incorporated with egg mixture. Pour custard into a lightly greased pie tin. Sprinkle top of custard with additional cinnamon and grated nutmeg, if desired. Bake at 350 for 35-45 minutes or until knife inserted in center comes out clean. During baking the flour will form a light crust around the top and bottom of the pie! Cut to serve in wedges. Garnish with a generous spoonful of whipped cream and a sprinkling of cinnamon.

*NOTE: If you do not have cardamom on hand, it's okay! Leave it out! The nutmeg will provide enough flavoring, but I love the scent and taste of cardamom!

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  1. Carrie, does this taste a little like a sugar cream pie? It looks a little like one and with the similar spices I'm wondering. Probalby not as heavy as a sugar cream pie would be.

    By the way, I have a bag of cranberries set aside to make your cranberry cobbler over the weekend!

  2. GlutiGirl -- I've never had a sugar cream pie chic! But it sounds really good! What is that pie like? This pie is really light and fluffy and just slightly sweet! I thought it was delicious!!

    OHHH!! I'm so glad you are making the cranberry cobbler! Please let me know what you think of it! Most people who have tried it say they liked it better cold than warm, but I like it both ways!!

  3. Carrie,

    This sounds like a great recipe, especially if you don't have time or don't want the crust. It is definitely going into my "must try" file. Thanks! Happy Thanksgiving!


  4. This looks very good, and easy. That's the best combo in my book! I love custard, and have been craving it lately.

    This will def. go on my try list. :)

    Where did you get the inspiration for it? Great idea.

  5. That looks awesome!! I'm going to definitely make this over the holidays...just having trouble finding sorghum but my GF buddy told me another source so there is hope yet.
    Many many thanks for all your great ideas!

  6. Just a quick note to let you know I put my twist on your great "twist on a pumpkin" recipe.
    I used 1/2C maple syrup (grade B)instead of the sugar and it tasted great. Thanks for a wonderful recipe that my family loved.

  7. Ellen -- IT was very good! I like things that aren't totally sugary and sweet after a big meal! just a hint of sweetness and it's not heavy!! Excellent dessert! Thanks for commenting!

    SM -- I saw a very very basic recipe for a custard pie with that created it's own crust and thought, "Hey I can make that better and gluten-free!" I love easy stuff like this that can easily be made GF! Usually things like that go over very well in gluten-happy crowd! They don't know the difference! let me know what you think if you try this!! Happy Thanksgiving!!

  8. DILLYGIRL -- what an AWESOME twist girlfriend!! Maple syrup! I'm slapping my head for not thinking of that! I was going to try it with agave syrup! I bet the maple flavor made this WONDERFUL!!! Did you still use the cardamom? Thanks for making this and letting me know how it went! I'm so glad you liked it!! -Carrie

  9. I am so glad you're doing your recipes in a printer friendly version -- that way, I can just save as and I have it in a file.

    I hope you had a great day! I got glutenated :-(

  10. Ginger -- THANK YOU for the compliment on the PDF files! I was so excited when I figured out how to do that!! I'm So sorry you got gluten-ed, I did too on the way to grandma's. We ate at Taco Bell and I thought I had nacho chips that were corn chips, and even looking at them I could see they were cleary not completely made of corn. I ate them anyway, and I was sick all night. Grrrr!!! And I was cooking a bunch of stuff for yesterday! I did NOT feel like cooking! I hope you feel better soon! Thankfully I felt fine by T-day morning!

  11. yes I did use cardomom and just loved it. I enjoyed every bite.