cream, eggs, honey, MI-DEL® Gluten Free Graham Style Pie Crust, pumpkin pie spice, pumpkin puree, rice flour, salt

Gluten Free Pumpkin Pie

25 minutes
25 minutes
4 servings
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350° F.
  2. In large bowl, whisk together cream, honey, and eggs. In separate bowl, whisk together pumpkin, flour, spices, and salt. Whisk pumpkin mixture into cream mixture until smooth. Pour filling into crust. Bake 45 to 55 minutes, or until firm. Cool completely before slicing.

Ingredients

Instructions

  • 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

More Recipes