I decided to practice my gluten free pumpkin pies before Thanksgiving. I wanted to do one crustless and one with crust. Last year I made one gfcf, thanks to coconut milk. I couldn't remember what I did for the crust. I found some lovely, albeit expensive, gluten free crusts. I grabbed a can of Libby's Pumpkin and set to work. I followed the recipe on the back label-as I did back in my gluten days.
As I measured the sugar, it didn't seem quite right. I peered at the label more closely. One quarter of a cup. I poured half the contents into the prepared shell, and the other half into a prepared pie tin. They smelled wonderful while baking.
Elisabeth sent me a text message. She was having a lousy evening at work. I asked her if pumpkin pie would make it any better. She answered, "absolutely!" I felt like such a good mom.
She sampled this first slice.
"Hmmm...it isn't very sweet." Oh no. My suspicions were right. I knew one quarter of a cup didn't sound right. I retrieved the can from the trash.
"Elisabeth, how much sugar does this recipe say to use?"
"Three-fourths of a cup."
Sigh. It's obvious. I need reading glasses.
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