DessertHoliday 2014

Gluten-Free Brown Sugar and Spice Pumpkin Pie with Gingersnap Crust

This gluten-free pumpkin pie recipe is truly stellar. Get ready to have a new family favorite pumpkin pie!

Gluten-Free Brown Sugar and Spice Pumpkin Pie with Gingersnap Crust

Photo by Brian Amrose Photgraphy

With its crispy gluten-free crust and spice-laced creamy filling, this gluten-free pumpkin pie is destined to become a family classic. Serve it with a dollop of whipped cream or dairy-free whipped topping.

SERVES 8.

Ingredients:

Gluten-Free Crust

1 (10-ounce) package gluten-free gingersnaps (about 46 1-inch cookies)
5 tablespoons butter or dairy-free alternative, melted and cooled slightly

Gluten-Free Filling

1 (15-ounce) can pure pumpkin puree
cup firmly packed dark brown sugar
2 tablespoons pure maple syrup (preferably grade B)
1 teaspoon ground ginger
teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon coarse kosher salt
3 large eggs
1 cups whipping cream or canned coconut milk (not lite)
1 teaspoons pure vanilla extract

Directions:

1. Preheat oven to 350F.

2. Place gingersnaps in a food processor. Pulse until finely ground. With machine running, add melted butter and process until evenly moist. Press crust over the bottom and up the sides of a 10-inch deep-dish glass pie plate. Refrigerate until firm, at least 20 minutes.

3. Combine pumpkin, brown sugar, maple syrup, ginger, cinnamon, nutmeg and salt in a large bowl. Whisk until smooth. Add eggs and whisk until smooth. Whisk in cream and vanilla. Pour filling into crust.

4. Place pie in preheated oven and bake until filling is puffed on the edges and the center is set, about 1 hour. If crust browns too quickly, gently cover the edges with foil.

5. Remove pie from oven and transfer to a wire rack to cool. Serve at room temperature or chilled.

Each serving contains 421 calories, 21g total fat, 12g saturated fat, 0g trans fat, 124mg cholesterol, 168mg sodium, 53g carbohydrate, 3g fiber, 35g sugars, 6g protein, 33 Est GL.

For Egg-Free Pumpkin Pie, omit 3 eggs. Add 1 teaspoon baking powder to pumpkin mixture in step 3. Mix 3 tablespoons cornstarch or arrowroot with 3 tablespoons cold water to make a paste. Add this mixture to replace 3 eggs in step 3. After baking 1 hour, let pie cool. Then refrigerate 2 to 3 hours or overnight to firm up.

Comments (1)

If whisking in canned coconut milk instead of whipping cream in step 3, do I use the whole can or just the thick cream on top?

Posted by: nancyptv | September 21, 2018 12:05 PM    Report this comment

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