Reviewer:

deniserf

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 27, 2011

Very easy, and tasty. the crust is a little crumbly but is waaaaay better than the store bought version of GF pie crust.

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2 users found this review helpful

Reviewer:

lori

Home Town: Montgomery, Alabama, USA

Reviewed: Nov. 7, 2010

Since submitting this recipe, I have played with a few gluten-free flour mixes. I prefer to make my own. The proportions I use are: 2 cups white rice flour, 2/3 cup potato flour, 1/3 cup tapioca flour. It makes 3 cups. Melted butter/vegan butter works well in the crust also.

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36 users found this review helpful

Reviewer:

Kate

Cooking Level: Intermediate

Living In: Lake Havasu City, Arizona, USA

Reviewed: May 25, 2010

I would have rated this recipe five stars, but I cooked it for 1 1/2 hrs. and it still wasn't done in the middle!! My oven is less than 6 months old and I've never had this happen before so I don't think my oven was the issue. Even though it wasn't done, I pulled it out of the oven and refriderated it overnight as called for. It was very, very good! I also used a store bought GFCF pie crust. I will make this again and maybe turn the oven up 25 degrees. Yumm!

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8 users found this review helpful

Reviewer:

Debiwebi

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Elmira, Oregon, USA

Reviewed: Feb. 4, 2010

A friend of mine recently found out he was allergic to gluten and I am a baker so I of course had to find some recipes to try out. I found this book... Check out the site, this book has AMAZING recipes! Just thought I would share it with you. I had satisfied customers - everyone in my family!

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9 users found this review helpful

Reviewer:

Penguin Bird

Reviewed: Dec. 15, 2009

My 7 year old is allergic to milk and eggs, but loves pumpkin pie. This was a GREAT alternative for him and he LOVED it!! I used a Pillsbury crust since we don't have a gluten issue, but it turned out perfectly! Thanks for submitting!!

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7 users found this review helpful

Reviewer:

b_hailey

Reviewed: Dec. 9, 2009

a pretty good alternative pie

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4 users found this review helpful

Reviewer:

millsy

Reviewed: Dec. 1, 2009

Very good recipe. My husband did not even know the difference between this one and my other pumpkin pie. The only change I will try is changing the spices to my favorite pumpkin recipe. I thought there was to much spice for me.

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5 users found this review helpful

Reviewer:

Jaclyn

Reviewed: Nov. 26, 2009

I was intimidated since other allergen free pumpkin pies involved tofu...ack, not in my pie! But this recipe had no tofu and it tasted like normal pumpkin pie. We do not have a gluten problem in our house so I did use my preferred crust, but used the filling and it was really, really good. It came out a little bit denser than I was expecting so may try a wee bit less cornstarch next time, and I may also try ditching the crust, putting the filling in souffle ramekins and then sprinkling gingerbread cookies on top of it. Amazingly good allergen free option, I highly recommend. Thank you so much!

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17 users found this review helpful