Gluten Free Pumpkin Pie Recipes

GLUTEN-FREE PUMPKIN PIE

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 25cm non-stick loose-bottomed tart tin with vegetable oil.
• Halve the pumpkin, scoop out and discard the seeds, then roughly chop into large wedges (there's no need to peel it). Spread out on a baking tray, cover with tin foil, then pop in the oven for around 1 hour, or until tender, removing the foil for the final 10 minutes.
• Meanwhile, make the pastry. Sieve the flour and xanthan gum from a height into a large bowl, then stir in the sugar and cinnamon. Chop the butter into cubes, then use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Beat the egg in a separate bowl, then add it to the mixture. Use your hands to bring it together into a rough dough, adding a good splash of milk (if needed), but don't overwork it too much at this stage. Pat the dough into a flat round, roughly 2.5cm thick, wrap in clingfilm and place in the fridge to rest for at least 30 minutes.
• Once tender, remove the pumpkin from the oven and leave to cool. Roll out the pastry to roughly the thickness of a pound coin (if you find it crumbles too much, roll it out between two large pieces of clingfilm). Carefully place the dough into the prepared tart tin, gently pressing it into the sides. Trim away any overhanging pastry, prick the base with a fork, then place in the fridge to chill for another 10 minutes.
• Place a layer of clingfilm into the chilled tart case, fill with uncooked beans or rice, then pop in the oven to blind bake for 10 to 12 minutes. Remove the clingfilm and beans or rice, then cook for a further 5 minutes, or until golden. Remove from the oven and allow to cool completely.
• Meanwhile, scoop the cooled pumpkin flesh into a food processor, discarding the skin, then blitz until smooth. Melt the butter in a small pan over a low heat for 1 to 2 minutes, or until dark and frothy. Add the brown butter to the blitzed pumpkin with the sugar, flour, nutmeg, ½ teaspoon of cinnamon and the vanilla extract. Whisk 2 eggs in a separate bowl, add to the processor, then blitz again until well combined. Transfer the mixture to the cooled pastry case, using a fork or spoon to spread it out evenly.
• Roll out the leftover pastry to roughly the thickness of a pound coin, then cut it into long strips, roughly 1cm wide. Place on top of the pie, crisscrossing them as you go to create a nice lattice, then trim away any rough edges. Beat the remaining egg and brush over the pastry. Place the pie in the hot oven for 45 to 50 minutes, or until golden. Dust with icing sugar and cinnamon, then serve.

GLUTEN FREE CRUSTLESS PUMPKIN PIE

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.

GLUTEN-FREE PUMPKIN PIE

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.

GLUTEN-FREE IMPOSSIBLY EASY PUMPKIN PIE

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.

GLUTEN-FREE PUMPKIN PIE

Steps:

• Turn the oven down to 350 degrees. Place the rack on the lowest setting. Beat the eggs in a large bowl and brush the pastry lightly with the beaten egg. Place in the oven and prebake 7 minutes. Remove from the heat and allow to cool.
• Combine the pumpkin purée, brown sugar, almond flour, molasses, vanilla, cinnamon, ginger, cloves, nutmeg and salt in a saucepan and heat over medium heat, stirring with a heat-proof rubber spatula, until the mixture begins to sputter. Turn the heat to low and simmer, stirring, for 2 to 3 minutes. Remove from the heat and transfer to a food processor fitted with the steel blade or to a bowl if using a hand blender. Add the eggs, milk, and yogurt and blend until thoroughly combined and the mixture is very smooth.
• Scrape the purée into the pie shell. Place on a baking sheet and bake in the preheated oven for 50 minutes, or until a knife inserted in the center comes out almost clean and the pie jiggles when gently shaken. It should not bake until it cracks. Remove from the heat and cool on a rack.

GLUTEN-FREE SPICED PUMPKIN PIE

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.

CRUSTLESS GLUTEN FREE PUMPKIN PIE

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.

GLUTEN-FREE PUMPKIN PIE FILLING

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.