Kathy Arneson of Snohomish asked for our help a few weeks ago, explaining that the recipe she was hoping for, a certain type of pumpkin pie, had originally been taken from the label on a can of Del Monte pumpkin. And, since Del Monte no longer markets canned pumpkin, she had run into a dead end.

That roadblock has now been removed, thanks to Everett cook Rita Lienhard, who tells us, “I just want to help out Kathy Arneson with this Del Monte brand pumpkin pie recipe. It is taken from a 1972 copy of the “Del Monte Kitchens Cook Book.’”

Next, Pat Cavit of Silvana, bless her heart, shares the how-to for making gluten-free pie crust and mentions, “I have also made double-crust pies with this recipe, but it isn’t easy. Because it doesn’t hold together like a wheat crust, I usually roll it fairly thick, lay it in the pie pan, put my prepared fruit in the center and fold the edges up around it like a fruit tart.”

Del Monte Kitchens traditional pumpkin pie

2eggs, beaten

1can (16 ounces) pumpkin

1/2cup granulated sugar

1/4cup brown sugar

11/4 teaspoons cinnamon

3/4teaspoon ground ginger

3/4teaspoon ground nutmeg

1/4teaspoon salt

2/3cup milk

1can (51/3 ounces) evaporated milk

19-inch pastry shell, unbaked

In large mixing bowl, combine the eggs and pumpkin. Blend in sugars, spices and salt. Add milks and mix well. Pour into pastry shell and bake at 400 degrees for 50 minutes or until a knife inserted near the center comes out clean. Remove from oven and cool. Makes one 9-inch pie, 8 servings.

Gluten-free pie crust

1cup featherlight mix (recipe follows)

1/4teaspoon salt

4tablespoons butter or margarine

1egg, beaten

Ice water

Combine mix and salt; cut in butter or margarine until evenly blended. Stir in egg until completely incorporated. Add ice water, a little at a time as needed, until mixture holds together. Flatten into a disc, wrap in plastic wrap and refrigerate at least 30 minutes before rolling. Makes one 9-inch pie crust.

Featherlight mix

For 9 cups of mix, combine 3 cups rice flour, 3 cups tapioca flour, 3 cups cornstarch and 3 tablespoons potato flour (not potato starch).

The next Forum will appear in Monday’s Time Out section.