This pie is something that I came up with because I’ve never really liked Pumpkin Pie, it seems like I’m just eating Pumpkin Pie pudding and for some reason that hasn’t ever been very appealing to me. So I sort of just came up with a little twist on the pie that is DELICIOUS. Even my boyfriend (who is always the skeptic) said that it wouldn’t be good to take away from the creamy center of pumpkin pie and I made it anyway and he was totally in love after that. I followed the basic recipe on the back of the can except for a few substitutions.
1 Can Libby’s Pumpkin
1 cup soy creamer(or any other non-dairy sub but it should be thicker more like cream than milk)
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 unbaked gluten free 9″ pie shell(or you can make your own crust)
1 12oz pouch of gluten free granola(I used Udi’s Pure and Simple Au Naturel)
You can use any granola you want but I think it’s really important to go with an unflavored granola and one that doesn’t have ‘clusters’ in it. The Granola I used is more like oatmeal and I think even quaker oats could be a good alternative if you aren’t cutting out gluten.
Anyway, I follow the directions on the side of the Libby’s can and then at the very end stir in the granola before adding it to the pie tin. The pie crust will be pretty full but as it bakes it will settle and won’t be over full. I also followed the same baking instructions as the side of the can. 425 degrees for the first 15 minutes then down to 350 for 45-55 minutes.
I call it pumpkin bread pie because it has the fluffy consistency of bread but also has the creamy pumpkin flavor that the pie traditionally does. For anyone looking to try something different then the traditional pumpkin pie this is a great alternative!
I am really excited to make another one of these pies for Thanksgiving, I’ve been having little pieces of pie since I baked this one. Pumpkin pie could become a treat not just for the holidays around here.