Indulge in the delightful symphony of fall flavors with our irresistible gluten-free crustless pumpkin pie. This delectable treat is a symphony of autumnal spices, creamy pumpkin filling, and a hint of sweetness, all nestled in a tender almond flour crust. Savor the velvety texture and burst of pumpkin spice in every bite, complemented by a hint of maple syrup and vanilla. Our recipe caters to those with dietary restrictions, offering a gluten-free and crustless variation that doesn't compromise on taste. Additionally, we provide a traditional pumpkin pie recipe for those who prefer a classic rendition of this fall staple. Embrace the spirit of the season and create a heartwarming dessert that will be the star of your holiday gatherings.
Here are our top 3 tried and tested recipes!
GLUTEN FREE CRUSTLESS PUMPKIN PIE
Gluten-free crustless pumpkin pie. Delicious and easy to make.
Provided by Anita Schoeb
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
- Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 22.7 g, Cholesterol 57.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 337 mg, Sugar 19.3 g
CRUSTLESS GLUTEN FREE PUMPKIN PIE
This pie holds together well without a crust, however, the photo was posted made without the flour and does not represent the actual look of the pie.
Provided by toomuchlaundry
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 425 degrees.
- prepare pie pan by lightly buttering.
- combine sugar, salt, and pie spices in a small bowl.
- beat eggs lightly in large bowl.
- stir in pumpkin and sugar/spice mix.
- slowly stir in evaporated milk blending well.
- stir in gluten free flour
- Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes. When knife inserted near center comes out clean it is done. Cool on rack for 2 hours and serve. Serve immediatedly or refridgerate.
Nutrition Facts : Calories 163.8, Fat 4.5, SaturatedFat 2.4, Cholesterol 58.8, Sodium 209.3, Carbohydrate 27.1, Fiber 0.4, Sugar 19.5, Protein 5
GLUTEN-FREE PUMPKIN PIE
Our recipe for Gluten-Free Pumpkin Pie makes sure that everyone can enjoy a slice of dessert at your Thanksgiving table. We use Betty Crocker™ All-Purpose Gluten-Free Rice Flour Blend for a GF pumpkin pie crust and spiced pumpkin for our filling. Dessert is for all, and it's easy to make it delicious for all your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- In food processor, place flour blend, 1 tablespoon sugar, the xanthan gum and 1/2 teaspoon salt. Cover; process until combined. Add butter; pulse 3 to 5 times or until mixture looks like coarse crumbs.
- In 1-cup measuring cup, beat 1 egg yolk, vinegar and 3 tablespoons water with fork. With food processor running, quickly pour egg mixture through feed tube, and process a few seconds until dough begins to come together. (Add additional water if necessary.) Remove dough; shape into flattened disk. Cover with plastic wrap; set aside.
- Heat oven to 425°F. To make Filling, in medium bowl, beat eggs lightly with whisk or hand beater. Beat in remaining filling ingredients until well blended; set aside.
- Remove plastic wrap from dough. On 12-inch square of cooking parchment paper lightly sprinkled with flour blend, roll dough into 11-inch circle. Carefully center ungreased 9-inch pie plate over circle. Turn crust and pie plate over to place crust into pie plate. Remove paper. Ease crust into pan, repairing any tears with wet fingers. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Pour filling into crust.
- Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 310, Carbohydrate 44 g, Cholesterol 90 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 19 g, TransFat 0 g
Tips:
- Choose the right pumpkin. Use a sugar pumpkin or a pie pumpkin, not a carving pumpkin.
- Roast the pumpkin yourself. This gives you more control over the flavor and texture of the pumpkin puree.
- Don't overcook the pumpkin puree. Overcooked puree will be watery and bland.
- Use a good quality gluten-free flour blend. Not all gluten-free flour blends are created equal. Some are gritty or have a strange taste.
- Don't overmix the batter. Overmixing will make the crust tough.
- Bake the pie in a preheated oven. This helps the crust to set properly.
- Let the pie cool completely before serving. This will help the pie to set and the flavors to develop.
Conclusion:
This gluten-free crustless pumpkin pie is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy, pumpkin filling is perfectly complemented by the crispy, gluten-free oat topping. With a few simple tips, you can make a delicious and satisfying gluten-free pumpkin pie that everyone will enjoy.
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