This recipe comes to us from "lonewolf" in the Open Original Shared Link.
Celiac.com Sponsor (A12):
Ingredients:
2 ½ cups gluten-free rice milk
1 1/3 cups maple syrup
1 teaspoon vanilla
3 envelopes unflavored Knox gelatin or equivalent
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt
One 29 oz can pumpkin
1 pre-baked gluten-free pie crust
Directions:
Sprinkle gelatin (or whatever you use) over rice milk in saucepan. Let stand 1-2 minutes to soften. Stir over low heat until gelatin dissolves - about 2 minutes. Add maple syrup, spices and vanilla and stir over med. low heat for 3-5 minutes. Blend in pumpkin and continue to stir for 1-2 minutes. Cool until starting to thicken slightly. (It should be pretty cool.) Pour into pie shell. Chill at least 3 hours.
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