GF PUMPKIN PIE
by Debbie Weinstein – 2004 Conference Cookbook
Ingredients:
16 oz. can
Pumpkin
12 oz. can
Evaporated Milk
3
Eggs
¾ cup
Brown Sugar
1 tsp.
Cinnamon
½ tsp.
Ginger
Nutmeg
Pinch
Mace
⅛ tsp.
Cloves
Directions:
1. Stir by hand thoroughly.
2. Place in pie pan.
3. Bake 325 degrees for 30 minutes, rotate every 10 minutes.
The Gluten-Free Gang of Central Ohio, GIG An LKDesign Co. project ©2009 P.O. Box 82601, Columbus, OH 43202-0601
