Pumpkin Pie with Schär Honeygram Cracker Crust | BeyondCeliac.org
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Pumpkin Pie with Schär Honeygram Cracker Crust

 

Courtesy of Schar

Ingredients:

  • 2 cups Schar Gluten Free Honeygrams
  • 1/4 cup butter, softened
  • 1 dash of cinnamon 
  • 12 ounces pumpkin puree
  • 12 ounces evaporated skim milk
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 teaspoon cinnamon 

Directions:

  1. Preheat oven to 350 degrees.
  2. Crush gramcrackers into a fine meal. Cut in the butter. Add cinnamon. Mix until dough forms a coarse meal
  3. Press into the bottom of a Cheesecake Spring Form Pan. Bake for 10 minutes.
  4. Remove from oven and let cool while mixing the pie filling.
  5. In large bowl beat eggs until frothy. Add remaining ingredients and mix well. Pour into pie crust.
  6. Bake for one hour.

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