Making a home made gluten-free pumpkin pie does not get any easier than this. How about if we make it for Thanksgiving day!
It’s time to enjoy the season and the smell of a delicious pumpkin pie. No matter what the dinner will be, the pumpkin pie can’t be missed. Kids love the smell and the whole movement in the kitchen. They can even help to put their little fingers in the puree or add the salt to the ingredients. Cooking feels good when all the family is involved.
This pumpkin pie is a special recipe from my table to yours:
Let’s do this…You need the following
Preheat the oven at 375 degrees
2 cups pumpkin puree
3/4 cup honey
1 teaspoon vanilla extract
1/2 teaspoon sea salt
3 teaspoons pumpkin pie spice
3/4 cup heavy cream
2 eggs, lightly beaten
unbaked pie crust
Instructions:;
Preheat the oven to 375 degrees.
Mix the puree, honey, vanilla, salt, cream and spice together and then add the eggs.
Pour the mixture into the pie shell.
Bake for 25 minutes or until a knife inserted in the center comes out clean. Let it cool and serve
GoNatura 