Alistaire was very happy with Mama making him a gluten-free pumpkin pie and he has requested it for Thanksgiving next week.
Gluten Free Maple Pumpkin Pie
- 3 large eggs, separated
- ¼ cup pure maple syrup
- 1¾ cups pumpkin puree (15-ounce can)
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 1/8 tsp ground nutmeg
- ½ cup whole milk or whole milk evaporated milk (canned)
- 1 frozen gluten-free pie crust
Place the pie crust on a rimmed cookie sheet. Preheat oven to 425°.
In a large mixing bowl whisk the egg yolks, maple syrup, pumpkin, spices, salt, and milk together until smooth.
In a separate bowl whisk the egg whites until frothy, or better, until soft peaks form*.
Add egg whites to mix, gently fold in.
Spread into the pie shell (it will mound up).
Bake for 15 minutes. Reduce heat to 350°, bake for 45 minutes.
Let cool on counter for an hour, then chill in refrigerator for a few hours before serving.
*I used a vintage rotary beater to whisk the eggs (like this). It quickly turns egg whites into peaks.