Can pumpkin puree, corn starch, eggs, MI-DEL® Gluten Free Ginger Snap Pie Crust, pumpkin pie spice, salt

Pumpkin Pie

25 minutes
25 minutes
4 servings
  1. Preheat over to 350 F.
  2. In a large bowl, whisk together cream, honey and eggs.
  3. In separate bowl whisk pumpkin, corn starch, pumpkin pie spice and salt. Add pumpkin mixture into cream mixture from large bowl until smooth. Pour into Ginger Snap Pie Crust and bake 45 to 55 minutes, or until firm.
  4. Refrigerate for 4 hours before serving.



  • 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
  • 1/2 cup chickpea hummus
  • 1/2 cup beetroot hummus
  • 1 small sweet potato , thinly sliced
  • 1 medium beet , thinly sliced
  • 1 medium carrot , thinly sliced
  • 1/4 cup edamame , shelled
  • 1/4 cup cranberries
  • 1/4 cup yellow corn
  • 1/2 cup heirloom cherry tomatoes
  1. Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
  2. Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
  3. In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
  4. Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.

Included Products

Gluten Free Chocolate Chip Cookies
Gluten Free Arrowroot Animals
Gluten Free Cinnamon Snaps