If you are on the hunt for a gluten-free pumpkin pie in Kansas City, I’ve got the scoop for you. And just in time for Thanksgiving!
Recently I was invited for a behind-the-scenes peek at the Pumpkin Pie making happening at Emily Kate’s Bakery in collaboration with Tippin’s Pies. What a treat to see the pie makers in action, sample the crust and the delicious result.
If you’ve lived in Kansas City for long, you know Tippin’s Pies are legendary. But if you can’t eat gluten, they used to be off limits. Not now! Tippin’s worked hard with the brilliant gluten-free baking minds at Emily Kate’s bakery, a dedicated gluten-free bakery, and the result is pumpkin pie perfection. I’m 100% certain no one would know this pie is gluten-free.
Let’s talk about the crust. You know I’m a stickler about pie crust. I love rolling out crust and rarely have a pie with crust that passes muster with me. This one most certainly does. It’s a light, flaky crust with just enough chew to work well with a custard pie filling.
And that filling. Well, it’s exactly as you would expect from a Tippin’s Pie! Silky, creamy, just perfect for Thanksgiving dessert.
Where can I get this pie, you ask? Gluten-Free Pumpkin Pie in Kansas City can be found at Hen House markets! It’s that easy. Go to the bakery at your closest Hen House in a hurry! You can also order on-line. Pies are $19.99 each.
These pies would be a lovely solution for those of you who are having a gluten-free guest for Thanksgiving. You don’t have to worry about cross-contamination from your kitchen or tracking down ingredients that are new to you. While I adore a homemade pie, I would love it even more to go to a holiday gathering and know the pie was safe for me to eat. (Pssst! Gluten-free friends: pass this post along to your gluten-eating family with this part circled. 😉 )
Disclosure: This is not a sponsored post. I was invited to the bakery, sampled crust and had a complimentary slice of pie. For BREAKFAST! Scandalous, I know. I’m putting my personal stamp of approval on this because the pie is fantastic, not because I was paid to say so.
Mark A Boyer says
Johnna: full disclosure first, I am the Chief Taste Tester at Tippin’s so am as biased as you can get.
All the bakers here at Tippin’s appreciate your comments. Emily Kate’s worked really hard to match our crust, and we even shared our trans-fat free pie shortening with them. It took them a while to nail it, but once they got it, even some of our people couldn’t tell which was which in a blind cutting.
The filling is identical to ours, right down to the aged pumpkin, which we shipped to Emily Kate’s to use. They also have our top secret filling recipe, our pie tins and our plastic pie domes, so the crust is the only variable.
Thanks for the kind words, and for helping people who pursue a gluten-free diet. For some it is a goal, but for other it is a necessity, and that’s why we did this.
Thanks so much for the information, Mark. Those of us who have to be gluten-free appreciate the effort to make a pie we can share with our families!