In the realm of delectable treats, pumpkin pie emerges as a culinary masterpiece, captivating taste buds with its velvety smooth texture and symphony of autumnal flavors. This iconic dessert, often associated with the festivities of Thanksgiving, transcends seasonal boundaries, offering a delightful indulgence all year round. Gluten-free pumpkin pie, a variant that caters to dietary restrictions, opens up a world of possibilities for those with gluten sensitivities or celiac disease. Embark on a culinary adventure as we delve into a collection of carefully curated gluten-free pumpkin pie recipes, each offering a unique twist on this classic dish. From the traditional to the innovative, these recipes cater to a range of preferences, ensuring every pumpkin pie enthusiast finds their perfect match.
**Recipes Inside the Article:**
1. **Classic Gluten-Free Pumpkin Pie:**
- A timeless recipe that stays true to the essence of traditional pumpkin pie, minus the gluten.
2. **Creamy Vegan Gluten-Free Pumpkin Pie:**
- A dairy-free and egg-free rendition, perfect for those following a vegan lifestyle.
3. **Spiced Gluten-Free Pumpkin Pie with Gingersnap Crust:**
- A symphony of warming spices and a crunchy gingersnap crust elevate this pie to new heights.
4. **Gluten-Free Pumpkin Pie with Maple Whipped Cream:**
- A delightful combination of pumpkin and maple flavors, topped with a light and fluffy whipped cream.
5. **Mini Gluten-Free Pumpkin Pies:**
- Bite-sized treats that are perfect for parties, potlucks, or individual servings.
6. **Gluten-Free Pumpkin Pie with a Pretzel Crust:**
- A savory and sweet combination that adds a unique twist to the classic pie.
7. **Gluten-Free Pumpkin Pie with a Pecan Streusel Topping:**
- A crunchy pecan streusel topping adds a nutty and buttery dimension to the pie.
8. **Rustic Gluten-Free Pumpkin Pie with a Crumble Topping:**
- A rustic charm and a crumble topping create a homely and comforting dessert.
9. **Gluten-Free Pumpkin Pie with a Chocolate Ganache Topping:**
- A decadent chocolate ganache topping takes this pie to the next level of indulgence.
10. **Individual Gluten-Free Pumpkin Pies in Mason Jars:**
- A fun and creative way to serve pumpkin pie in individual portions.
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
GLUTEN-FREE IMPOSSIBLY EASY PUMPKIN PIE
Enjoy this impossibly easy pumpkin pie using Bisquick® gluten free mix for the holidays.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
- Lightly spoon Bisquick into measuring cup, level off with knife. In large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate.
- Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1/6, Sodium 190 mg, Sugar 22 g, TransFat 0 g
GLUTEN-FREE, DAIRY-FREE PUMPKIN PIE CUSTARD
Tastes just like the real thing. Bake in a gluten-free pie crust and you've got pumpkin pie.
Provided by Mindy Brown Hoskins
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 42 g, Cholesterol 62 mg, Fat 7.4 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 220.4 mg, Sugar 37.6 g
GLUTEN-FREE SPICED PUMPKIN PIE
Pumpkin puree works as the go-to here, but if craving something different, try a winter squash puree. For the gluten-averse, this pie features a rich, rice-cereal crust. Blind-baking it before filling keeps it crisp. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h25m
Yield Makes one 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Press crust mixture evenly into bottom and up sides of a 9-inch pie dish. Bake until golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce temperature to 325 degrees.
- In a medium bowl, whisk together pumpkin puree and eggs. In another bowl, stir together sugar, cornstarch, salt, and spices; whisk in pumpkin mixture. Whisk in milk.
- Place pie dish on a rimmed baking sheet. Pour filling into crust and bake until filling is just set, 50 to 55 minutes. Let cool completely on a wire rack. Serve room temperature or chilled. Pie can be stored in refrigerator up to 2 days.
GLUTEN-FREE CREAM CHEESE PUMPKIN PIE
Need a yummy gluten-free dessert? Layer creamy pumpkin and sweet cream cheese to create a super-easy pie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
- Bake 10 to 12 minutes or until lightly browned; remove from oven. Cool while preparing cream cheese and pumpkin fillings. Reduce oven temperature to 350°F.
- In small bowl, beat cream cheese, 2 tablespoons sugar and the vanilla with electric mixer on low speed until well blended. Add egg yolk; beat well. Spread cream cheese mixture in bottom of partially baked pie crust.
- In large bowl, mix 1/2 cup sugar, the cinnamon, ginger, nutmeg, salt, pumpkin, evaporated milk and egg. Carefully pour pumpkin mixture over cream cheese mixture. Bake at 350°F. 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 30 to 40 minutes longer or until knife inserted in center comes out clean. Cool completely; about 1 1/2 hours. Refrigerate about 2 hours or until serving time. Garnish each serving with dollop of whipped cream. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 19 g, TransFat 0 g
GLUTEN-FREE PUMPKIN PIE FILLING
Can't find a gluten-free pumpkin pie filling? I have it. Just pour this from the oven into your prepared, baked pie crust and refrigerate until set!
Provided by cjcuppycake
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Blend pumpkin puree, coconut milk, and banana together in a large bowl.
- Mix sugar, xanthan gum, cinnamon, salt, ginger, nutmeg, and cloves together in a small bowl; add to pumpkin mixture and blend. Pour the pumpkin mixture into a casserole dish.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 30 to 45 minutes more.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 29 g, Fat 6.3 g, Fiber 3.9 g, Protein 1.4 g, SaturatedFat 5.5 g, Sodium 306.9 mg, Sugar 22.3 g
PUMPKIN PIE (DAIRY FREE, SOY FREE, GLUTEN FREE)
I know. How can a diary/soy/gluten free pie taste good? It really does! The texture wasn't quite as firm though. The recipe comes from godairyfree.com and calls for a gluten free pie crust. I am adding in the almond meal crust I used, or you can use your own. It has coconut milk, but you can't taste the coconut. I also used 3 tsp pumpkin pie spice instead. I would recommend a larger pie tin for this, as I had to scoop some out into a custard cup to bake separately.
Provided by WI Cheesehead
Categories Free Of...
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat your oven to 425ºF. (Unless using the recipe's pie crust - see pie crust directions.).
- Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl.
- In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
- Pour the filling into the pie crust and bake for 15 minutes.
- Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
- Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
- Pie Crust Directions:.
- Preheat oven to 350°F Melt margarine and mix all ingredients directly in the pie pan. Pat into place with your fingertips.
- Bake for about 10 minutes (I baked mine about 20 and it never browned), until the crust is beginning to brown. Once it starts to brown it will burn quickly, so keep an eye on it.
GLUTEN FREE BLENDER PUMPKIN PIE
Categories Vegetable Dessert Bake Thanksgiving Vegetarian Kid-Friendly Quick & Easy Wheat/Gluten-Free Healthy
Yield 6-8
Number Of Ingredients 10
Steps:
- 1. Preheat and oven to 180 C / 350 F. 2. Throw everything in the blender until smooth and creamy. 3. Pour into a greased 8 inch pie dish and bake for about an hour and a half or until set. 4. Leave the pie to cool completely and it will solidify. 5. Serve with vegan cream or vegan ice cream. YUM!
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree will give your pie a more vibrant flavor and texture than canned puree.
- Be sure to drain the pumpkin puree: Draining the pumpkin puree will help to prevent your pie from becoming too watery.
- Use a combination of spices: A combination of spices, such as cinnamon, nutmeg, and ginger, will give your pie a more complex flavor.
- Don't overbeat the eggs: Overbeating the eggs will make your pie tough.
- Bake the pie in a preheated oven: Preheating the oven will help to ensure that your pie bakes evenly.
- Let the pie cool completely before serving: Letting the pie cool completely will help to prevent it from falling apart.
Conclusion:
This gluten-free pumpkin pie is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its creamy texture, rich flavor, and flaky crust, this pie is sure to be a hit at your next gathering.
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