This holiday season I’ll be doing things a little differently, making smarter decisions when stocking the pantry and preparing healthier holiday meals for my family.
I was thrilled to be introduced to some wonderful Pacific Foods organic products which are also carton smart and better for the environment. A delicious Gluten Free Pumpkin Pie is just one of the holiday treats I’ve been whipping up in my kitchen.
Does anyone else do a trial run of their holiday meals? Perhaps it’s the blogger in me, but we’ve already had our first turkey dinner of the season at my house.
Why should we buy food in cartons? Each individual decision we make to live a greener life, no matter how small an act it might seem, truly makes a difference. Tetra Pak cartons are made of 70% paper, a renewable source, and they use 1/3 of the packaging compared to cans. Not only are cartons a smarter choice for the environment, but they take up less space in the pantry too.
I served the Pacific Foods Organic Jellied Cranberry Sauce as part of my family’s turkey dinner earlier this week. I have to say, and I don’t say this lightly, that this was the best cranberry sauce we have ever eaten. I’m even including my own homemade cranberry sauce which in all honesty isn’t that good.
Remember that gluten free pumpkin pie I mentioned earlier? Well here’s the recipe that I used, and it came straight off the Pacific Foods Organic Pumpkin Puree carton. For the pie crust and to keep the whole pie gluten free, I used the Pillsbury Gluten Free Pie Crust. But you could use any prepared pie crust of your choosing.
Ingredients
- 1 carton Pacific Natural Foods Pumpkin Puree
- 5 oz. evaporated milk approx
- ⅔ cup 3 eggs
- ¾ cup ugar
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp ginger
- ¼ tsp cloves
- 1 unbaked 9 inch gluten-free pie shell
Instructions
Step 1: Beat eggs in large bowl and mix in sugar, cinnamon, salt, ginger and cloves. Gently stir in pumpkin and evaporated milk.
Step 2: Pour into pie shell.
Step 3: Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees F, bake for 50 to 60 minutes or until knife inserted near center comes out clean.
Gluten Free Pumpkin Pie
Ingredients
- 1 carton Pacific Natural Foods Pumpkin Puree
- 5 ounces evaporated milk approx
- 2/3 cup 3 eggs
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 unbaked 9 inch gluten-free pie shell
Instructions
- Beat eggs in large bowl and mix in sugar, cinnamon, salt, ginger and cloves. Gently stir in pumpkin and evaporated milk.
- Pour into pie shell.
- Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees F, bake for 50 to 60 minutes or until knife inserted near center comes out clean.
My sister is on a gluten free diet, so this pie would be perfect to serve at our family Thanksgiving meal. Looks delicious!
Yummmm! We don’t do trial runs, but now I’m thinking we should–an excuse for another Thanksgiving dinner?! This looks so good!
This is great to have! We don’t have any GF issues currently in our immediate family, but one of my cousins can only eat GF foods. So this will mean she can have a slice of pie at Thanksgiving 🙂
The pie looks so scrumptious!! You are making me hungry, lol
Yum! That looks so tasty.
i havent heard of Tetra Pak but i will keep my eyes open for it in the store. my neice is gluten free and this would bee great to make for her at thanksgiving if i can find this pumpkin puree!
I use the Pacific boxes of stock and soup all the time. Don’t think I have seen the pumpkin puree yet but will keep my eye out for it!
I just recently started working with a woman who is allergic to gluten. I might just have to bake this pumpkin pie for our company Christmas party.
I’m stocking my pantry up with cartons, too. Slowly but surely getting rid of the cans.
Your pie came out wonderful! I’ve been purchasing many products in cartons, and it also tastes better, too. I love soups from cartons rather than cans, and I hardly ever get anything from a can anymore!