Intimidated by rolling out that once-a-year pie crust recipe? This seasonal favorite has the added advantage of an easy gluten-free pecan crust, further guaranteeing its crowd-pleasing abilities (with or without that final shot of Tennessee whiskey).
Ingredients:
Crust:
- 1 1/2 cups finely ground gluten-free gingersnap cookie crumbs
- 1/2 cup finely ground pecans
- 2 tablespoons sugar
- 4 tablespoons butter, melted
Filling:
- One 15-ounce can pumpkin puree (not pumpkin pie filling)
- 3 tablespoons light brown sugar
- 1/2 teaspoon mace
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- One 14-ounce can low-fat sweetened condensed milk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons Jack Daniels (optional)
Directions:
Preheat the oven to 350 degrees F.
In a medium bowl combine the crumbs, pecans, sugar, and butter. Press the mixture into the bottom and sides of a 9-inch pie dish. Bake in the oven for 10 minutes, then set aside to cool.
Preheat the oven to 375 degrees F.
In a medium bowl, whisk together the pumpkin puree, brown sugar, mace, cinnamon, ginger, allspice, and salt. Whisk in the condensed milk, eggs, vanilla extract, and Jack Daniels (if using). Pour the mixture into the prepared pie crust.
Bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes, checking after 35 minutes. Set aside to cool before serving.
