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.
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Z'Riyah Robinson
[email protected]This pie was amazing! The crust was flaky and the filling was smooth and creamy. I loved the spices, which gave the pie a warm and inviting flavor. I will definitely be making this pie again!
Kim Dietrich
[email protected]The pie was good, but the crust was a little dry. I think I would try a different recipe for the crust next time.
Bongokuhle Mkhonto
[email protected]This pie was a little too sweet for my taste, but it was still good. The crust was flaky and the filling was creamy. I would make it again, but I would reduce the amount of sugar.
John Harrison
[email protected]I'm so glad I found this recipe! The pie was delicious and my family loved it. The crust was perfect and the filling was creamy and flavorful. I will definitely be making this pie again.
Mansoor Shah
[email protected]This pie was amazing! The crust was flaky and the filling was smooth and creamy. I loved the spices, which gave the pie a warm and inviting flavor. I will definitely be making this pie again!
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[email protected]The pie was good, but the crust was a little dry. I think I would try a different recipe for the crust next time.
Md Lahuj
[email protected]This pie was a little too sweet for my taste, but I still enjoyed it. The crust was good and the filling was creamy. I would make it again, but I would reduce the amount of sugar.
Patricia Johnson
[email protected]I followed the recipe exactly and my pie turned out perfect! The crust was flaky and the filling was creamy and delicious. I will definitely be making this pie again.
Kaihan Amini
[email protected]This pie was easy to make and turned out great! The crust was crispy and the filling was smooth and creamy. I would definitely recommend this recipe.
Gloria Snyder
[email protected]I'm not a huge fan of pumpkin pie, but this one was really good! The crust was perfect and the filling was creamy and flavorful. I especially liked the hint of spice. I would definitely make this pie again.
Mian Subhan
[email protected]This gluten-free pumpkin pie was a hit with my family and friends! The crust was flaky and buttery, and the filling was smooth and flavorful. I loved the spices, which gave the pie a warm and inviting flavor. I will definitely be making this pie agai