Gluten Free Pumpkin Pie Just In Time For The Holidays!!!

​Pumpkin Pie... 
Gluten Free and Dairy Free

Ingredients for the Crust

• 1 ¾ cup of Pamela’s Bread Mix (gluten free)
• ¼ cup of margarine
• ¼ cup of shortening

​​Stir with a fork until crumbly.

You want the mix to stick together if you press it with your fingers.

​Spray tart pans with PAM no-stick spray.  Then divide the crust among four tart pans (I purchased mine from JoAnn’s Fabrics) and hand press the crust out.

Ingredients for Pie Filling

• ​1 (15 ounce) can of Libby’s Pumpkin     
• ¾ cup of Raw Sugar
• 1 tsp of cinnamon

• ​​½ tsp of ground ginger
• ¼ tsp of ground cloves
• 2 large eggs
• 12 ounces of Soy Milk

​Mix together your ingredients and pour into your tart pans. 
​
​Now keep in mind that I like a lot more spice... so my individual pies do have at least twice as much spice as what is normally suggested.  Also, with the amount of pie crust I made above, I could have possibility made 5 pie shells.  You can freeze what you don’t use.

​After filling the uncooked pie shells with the pie filling, I then place them in the oven at 350 degrees for approximately 45-50 minutes.

​All that is left now is to figure out how to make the soy whipping cream...