Gluten Free Pumpkin Pie with Streusel Topping
2 cups Pumpkin (canned or fresh – if using fresh make sure you have drained any excess water off of it)
2/3 cup sugar
1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp sea salt
3 large eggs
1 cup milk of your choice (My family drinks Almond Milk)
1 T bourbon (optional)
1 9 inch unbaked gluten free pie shell of your choice
Preheat oven to 400 degrees Fahrenheit – Bake 45 – 65 minutes or until the pie sets
Combine pumpkin, sugar, spices, salt and mix well. In medium bowl,
combine eggs and milk; mix well. Add to pumpkin mixture. Pour into pie
Pumpkin Pie Topping
3/4 cup sugar
1/2 cup all purpose gluten free or regular all purpose flour
1/4 cup melted butter
Mix together until crumbly. Sprinkle topping all over the pie and bake on a cookie sheet.
I know a crust topping on a pumpkin pie might sound odd to you, but I swear once you eat pumpkin pie this way you will never want it any other way.
Happy Thanksgiving and have a wonderful yummy food filled holiday season.
What is your favorite holiday dish you serve? Comment Below!
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