I spent $8.67 on ingredients to test out the pie recipe. $3.99 for a bag of Bob's Red Mill Gluten Free AP Flour, 1 15 oz. can or organic pumpkin puree and 1 pint of Silk French Vanilla Creamer; I had everything else at home. I probably could have saved some money if I shopped around but I purchased everything at the organic market for convenience sake, I was already there investigating the no gluten no dairy bread options. Well, I haven't tasted the pie yet because it had to be refrigerated overnight and I didn't want pumpkin pie for breakfast.
The recipe was easy to follow. I made the pie crust and pressed it into my ceramic pie plate. I brought the crust up to the lip but not over because I thought that it was getting a little thin. It baked for 15 minutes in a 400°F oven to a lovely golden brown. Then I dropped the oven temperature to 350°F and added the filling. There was some filling left, my pie plate was thrown on a wheel so it isn't exactly 9", so I had a little taste and it was edible. It wasn't as thick as the Libby's recipe but the pumpkin puree I got was thinner and there's no eggs or evaporated milk in the recipe I was testing. The spicing was milder than I was lead to expect from the reviews but I'm sure that the flavor profile changed after cooking.
Yes, I need to take more photos of what I'm cooking. I also need to find an auxiliary lighting source because all the lights in the kitchen seem to cause my food to look jaundiced.
Happy baking! - KP