People who can’t digest gluten-containing foods can still enjoy their favorite Christmas flavors. Libby’s Famous Crustless Pumpkin Pie is a variation on the traditional pumpkin pie served at Thanksgiving and Christmas gatherings. (Metropolitan Creative Graphics)
Mon, November 21, 2022 07:00 am
Metropolitan Creative Graphics
The Christmas season is a popular time to entertain. Food is often a focal point of holiday season entertainment.
People who experience food allergies or intolerances may shy away from certain celebrations for fear that a bite or bite could trigger an allergic response. In such cases, concern over ingredients can cloud the normally festive occasions.
People with celiac disease or gluten intolerance should be mindful of the foods they eat. Meals or desserts that contain gluten, a protein found in grains like wheat, grits, rye, barley, graham, spelt, farina, and more, can trigger intestinal discomfort and other symptoms. With delicious cakes, pastries and cookies on the holiday serving table, gluten is likely to make an appearance. However, with careful planning, people who can’t digest gluten-containing foods can still enjoy their favorite holiday flavors.
Libby’s Famous Crustless Pumpkin Pie is a variation on the traditional pumpkin pie served at Thanksgiving and Christmas gatherings. Without the crust, gluten-avoiding folks can still dip into that pumpkin-spice combo that’s so popular during the holiday season. Enjoy this recipe, courtesy of Libby’s Pumpkin.
Libby’s Famous Crustless Pumpkin Pie
Makes 8 servings
- 3⁄4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 ounces) Libby’s 100% Pure Pumpkin
- 1 can (12 fl oz) Nestlé Carnation evaporated milk
- Nonstick cooking spray
- Whipped cream (optional)
1. Preheat the oven as indicated below. Glass crustless baking dishes require a cooler oven and, in most cases, a longer cook time.
2. Spray baking dish with nonstick cooking spray or lightly grease bottom of baking dish or dish.
3. Mix the sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat the eggs in a large bowl. Add the pumpkin and the sugar-spice mixture. Gradually add the evaporated milk.
4. Bake as directed below or until knife inserted near center comes out clean.
5. Let cool on a wire rack for two hours. Serve immediately or refrigerate.
√ 9-inch round glass pie plate: 325 F; bake for 55 to 60 minutes
√ 10-inch round glass pie plate: 325 F; bake 45 to 50 minutes
√ 8-inch round cake pan: 350 F; bake 45 to 50 minutes
√ 9-inch round cake pan: 350 F; bake 35 to 40 minutes
√ 8-inch square baking pan: 350 F; bake 45 to 50 minutes
√ 8-inch square glass baking dish: 325 F; 50 to 60 minutes
√ 9-inch square baking dish: 350 F; bake 35 to 40 minutes
√ 11-by-7-inch glass baking dish: 325 F; bake 45 to 50 minutes
√ 13-by-9-inch baking dish: 350 F; bake 35 to 40 minutes
√ 13-by-9-inch glass baking dish: 325 F; bake for 40 to 45 minutes