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4
out of 5
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Yummy even with gluten-free adjustment,
August 10, 2008
By dmellencamp
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"I never thought I could get close to a 'regular' pumpkin pie with one that is egg and dairy -free, but this one does it amazingly!
I made 2 small adjustments: 1) used all purpose gluten-free flour in the crust and it came out great (even better than regular crust honestly); 2) added a little more of the standard pumpkin pie spices (ground cloves & nutmeg).
It took longer to cook in my oven - about 1 hr 10 mins and tasted even better after fully chilling. Highly recommended!"
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9 of 9 people found this review helpful.
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