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
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
DELICIOUS FLOURLESS PUMPKIN PIE (GLUTEN-FREE)
Absolutely delicious and light! Tastes just like a regular pumpkin pie, but healthier! Serve with whipped cream or plain.
Provided by gluten-free-me
Categories Pie
Time 45m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Separate egg whites from yolks.
- Add 1/2 tsp of salt to egg yolks and whisk.
- Mix egg yolks, vanilla, sugar, butter, pumpkin, spices, and yogurt.
- Beat egg whites until stiff but not peaked and fold into the batter til smooth.
- Pour into 1 greased pie dish or cake pan.
- Bake at 350F degrees for 30 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 290.3, Fat 15.1, SaturatedFat 8.8, Cholesterol 127.5, Sodium 350.7, Carbohydrate 35.3, Fiber 0.9, Sugar 29.6, Protein 5.3
GLUTEN FREE PUMPKIN PIE MUFFINS
These Gluten Free Pumpkin Pie Muffins are easy to make and will fill your kitchen with the wonderful smell of autumn. They are very moist on the inside. Beware of little children who gobble them up, leaving the wrappers strewn around your house! Not such a bad problem to have considering how nourishing these treats are. Full recipe: http://www.elanaspantry.com/desserts/pumpkin-pie-muffins/
Provided by Elanas Pantry
Categories Dessert
Time 55m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
- In a blender puree oil, agave, eggs and pumpkin until smooth.
- Stir wet ingredients into dry.
- Place paper liners in muffin tins.
- Scoop batter into paper liners.
- Bake at 350 for 40-45 minutes.
- Cool for 2-3 hours.
- Serve.
Nutrition Facts : Calories 53.5, Fat 4.7, SaturatedFat 0.8, Cholesterol 46.5, Sodium 169.3, Carbohydrate 1.4, Fiber 0.3, Sugar 0.3, Protein 1.7
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
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