Tuesday, November 23, 2010

President Reagan's Pumpkin Pecan Pie - Gluten Free Version

President Reagan's Pumpkin-Pecan Pie

Gluten Free Crust:  2 Cups crushed gluten free cereal (I used Honey Chex) 3 TBS melted butter,  3 TBS of sugar...mix well. Press into a 9" pie plate.

4 eggs
2 cups pumpkin (canned or fresh)
1 cup granulated sugar
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup chopped pecans

Heat oven to 350 degrees F.

Break eggs into large bowl. Beat with wire whip. Add pumpkin, sugar, corn syrup, vanilla extract, cinnamon and salt. Stir until sugar is dissolved and ingredients are well blended. Pour into pie shell and sprinkle with pecans. Bake for 45 minutes  (knife inserted in center of pie comes out clean).

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