Your SEO optimized title page contents


Black Friday Flash Sale!

<b>Black Friday Flash Sale!</b>
Start with a website and turn it into a profitable business that allows you to be home with your family and work at the same time.

Avoid the shopping crowds. Start an online business instead. Next year you'll be able to spend more time at home with your family and shower them with gifts from your earnings!



Best Ever Gluten Free Pumpkin Pie!

Updated September 29, 2017.

Best Ever Gluten Free Pumpkin Pie

Make a blue-ribbon, gluten free pumpkin pie!

Best Ever Gluten Free Pumpkin Pie is an egg-free dessert bursting with spicy scrumptious-ness!!

Now, those who are dietary challenged can enjoy pumpkin pie for Thanksgiving and Christmas holidays, or anytime of the year!

It can be made corn-free and dairy-free, too.

Guests rave about this special dessert recipe, which I kicked up a notch with Grandma's old-fashioned touch.

Yes, my Grandmother really did win blue ribbons at the county fair for her special pumpkin pie recipe.

Imagine the warm comforting aroma of cinnamon, cloves and nutmeg filling your home on a crisp autumn day.

Envision a beautiful presentation, pie a' la mode with dairy-free ice cream or non-dairy whipped topping.

Conventional pumpkin pie is made with a milk and egg custard base.

Best Ever Gluten Free Pumpkin Pie is made with an egg-free pudding base instead.

While the firm texture is creamier, the bold spicy pumpkin flavor is retained without sacrificing tongue feel and rich satisfaction.

Paired with my gluten free pie crust recipe, this dessert is an award winning combination bursting with delectable wonderfulness. 

No more double baking!

Easy and fantastic!

Ssshhh!  

Don’t tell your friends and family; they’ll never know the difference.

What they will know is they are delighting in the most delicious pumpkin pie they’ve ever tasted!

NOTE:  Make this pumpkin pie the day before serving as it needs to set up overnight in the refrigerator.





Print Friendly and PDF

Best Ever Gluten Free Pumpkin Pie!


By

Best Ever Gluten Free Pumpkin Pie!


Mm-mm! Mouthwatering yummy pumpkin greatness!

Prep Time: 55 minutes
Cook Time: 1 hour
Yield: One 9 inch pie, 8 servings

Ingredients:
- 2 cups pumpkin puree
- 1 cup milk (or milk substitute)
- 1 cup granulated white sugar
- 1/2 cup honey or maple syrup
- 1/4 cup cornstarch (or starch substitute)
- 1 tablespoon molasses (not blackstrap)
- 1 teaspoon Homemade Vanilla Extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon grated nutmeg

Instructions:
1. Make pastry for one gluten-free pie crust.
2. Preheat oven to 425°F.
3. In a large mixing bowl blend all ingredients until smooth.
4. Pour into pastry lined pie plate and smooth the top of pumpkin pie filling.
5. Bake for 10 minutes.
6. Reduce oven temperature to 350°F and bake until pumpkin pie filling is set, about 50 minutes.
7. Remove from oven and set pie on wire rack to cool.
8. Refrigerate overnight before serving.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Fat-free, Low Fat, Nut-free, Soy-free, Vegan, Vegetarian



Variations

Chocolate Covered Pumpkin Pie

  1. In the top of a double boiler, melt 2 milk chocolate bars.
  2. Spread melted chocolate over top of chilled pumpkin pie.
  3. Chill until chocolate is set.


French Style Pumpkin Pie

Ingredients

  • 1 1/2 cups White Gluten Free Flour Blend
  • 1/2 cup packed dark brown sugar
  • 2 teaspoons grated dried orange peel, or 2 tablespoons grated fresh orange peel
  • 3/4 teaspoon salt
  • 1/2 cup very cold butter, cut into pats

Instructions

  1. Prepare pumpkin pie filling as directed in key recipe and pour into unbaked pastry-lined pie plate.
  2. In a food processor fitted with a cutting blade, combine flour, brown sugar, orange peel and salt.
  3. Add butter and pulse until crumbs are granular, like very course meal.
  4. Sprinkle crumb topping over top of pie filling.
  5. Bake and chill as directed in key recipe.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 500 ml pumpkin puree
  • 250 ml milk (or milk substitute)
  • 250 ml granulated white sugar
  • 125 ml honey or maple syrup
  • 60 ml cornstarch (or starch substitute)
  • 15 ml molasses (not blackstrap)
  • 5 ml Homemade Vanilla Extract
  • 5 ml ground cinnamon
  • 2.5 ml salt
  • 1.25 ml ground allspice
  • 1.25 ml ground cloves
  • 1.25 ml grated nutmeg

Instructions

  1. Make pastry for one gluten-free pie crust.
  2. Preheat oven to 220°C, Gas Mark 7.
  3. In a large mixing bowl blend all ingredients until smooth.
  4. Pour into pastry lined pie plate and smooth the top of pumpkin pie filling.
  5. Bake for 10 minutes.
  6. Reduce oven temperature to 180°C, Gas Mark 4 and bake until pumpkin pie filling is set, about 50 minutes.
  7. Remove from oven and set pie on wire rack to cool.
  8. Refrigerate overnight before serving.


Microwave Magic

  1. Prepare pumpkin pie as directed in key recipe, using a microwave safe pie plate.
  2. Cook in microwave oven on cooking Level 6 for 18 to 20 minutes or until pumpkin pie filling is set.


New England Squash Pie

  1. Omit pumpkin puree.
  2. Add two cups winter squash puree.
  3. Add 1 tablespoon melted butter.
  4. Prepare, bake and chill as directed in key recipe.


Pecan Pumpkin Pie

  1. In a small mixing bowl, combined 2 tablespoons softened butter, 1/4 cup packed dark brown sugar, 1 tablespoon grated fresh orange peel or 1 teaspoon grated dried orange peel, and 3/4 cup whole pecan halves; and then set aside.
  2. Prepare and start baking pumpkin pie as directed in key recipe.
  3. Sprinkle pecan mixture over top of partially cooked pie the last 10 minutes of baking.
  4. Chill as directed in key recipe.


Praline Pumpkin Pie

  1. Spread 1/3 cup chopped pecans over bottom of pastry-lined pie plate.
  2. For pumpkin pie filling, omit granulated white sugar.
  3. Add 1 cup packed dark brown sugar.
  4. Prepare pumpkin pie filling as directed in key recipe.
  5. Carefully pour pie filling over top of chopped pecans.
  6. Bake and chill pie as directed in key recipe.


Pumpkin Pie with Cream and Honey

Ingredients

  • 1/2 cup cold heavy whipping cream
  • 1 tablespoon granulated white sugar
  • 1/4 cup honey

Instructions

  1. Thoroughly chill a medium mixing bowl and beaters.
  2. Add cream and sugar to cold mixing bowl.
  3. Beat with a hand mixer just until stiff peaks form.
  4. Top each serving of chilled pumpkin pie with a dollop of whipped cream.
  5. Make a small hollow in the top of each dollop.
  6. Drizzle a spoonful of honey into each hollow.


Pumpkin Pie with Ginger Cream

Ingredients

  • 1/2 cup cold heavy whipping cream
  • 1 tablespoon granulated white sugar
  • 1/2 teaspoon ground ginger
  • 1/4 cup chopped nuts

Instructions

  1. Thoroughly chill a medium mixing bowl and beaters.
  2. Add cream sugar and ginger to cold mixing bowl.
  3. Beat with a hand mixer just until stiff peaks form.
  4. Spread a thin layer of ginger cream over top of chilled pumpkin pie.
  5. Garnish top of ginger cream with a sprinkling of chopped nuts.


Pumpkin Pie with Sweetened Whipped Cream

Ingredients

  • 1/2 cup cold heavy whipping cream
  • 1 tablespoon granulated white sugar
  • 1/4 cup chopped nuts

Instructions

  1. Thoroughly chill a medium mixing bowl and beaters.
  2. Add cream and sugar to cold mixing bowl.
  3. Beat with a hand mixer just until stiff peaks form.
  4. Spread a thin layer of whipped cream over top of chilled pumpkin pie.
  5. Garnish top of whipped cream with a sprinkling of chopped nuts.


Pumpkin Pudding

Pumpkin Pudding
  1. Omit pie crust.
  2. Preheat oven to 350°F.
  3. Pour Best Ever Gluten Free Pumpkin Pie filling into standard custard cups.
  4. Set filled custard cups inside a 13 x 9 x 2 inch baking dish.
  5. Set baking dish on oven rack and fill with hot water halfway up sides of filled custard cups.
  6. Bake 30 to 40 minutes or until table knife inserted halfway between center and edge comes out clean.
  7. Remove custard cups from water bath.
  8. Cool on wire rack for 30 minutes.
  9. Serve warm or chilled.
  10. Store covered in refrigerator.


Southern Sweet Potato Pie

  1. Omit pumpkin puree.
  2. Add 2 cups sweet potato puree.
  3. Reduce milk to 1/2 cup.
  4. Add 1/2 cup gluten-free bourbon whiskey.
  5. Add 1 tablespoon lemon juice.
  6. Add 1 tablespoon melted butter.
  7. Prepare, bake and chill as directed in key recipe.


Sweet Potato Pie

  1. Omit pumpkin puree.
  2. Add 2 cups sweet potato puree.
  3. Add 1 tablespoon melted butter.
  4. Prepare, bake and chill as directed in key recipe.



More Pumpkin Recipes You Might Enjoy


What People are Saying!




New! Comments

Have your say about what you just read! Leave a comment in the box below.

  1. Home
  2. Gluten Free Pie Recipes
  3. Gluten Free Pumpkin Pie