![]() You can omit all the spices and use my golden pumpkin spice mix instead if you like.Īfter a few hours of chilling, the pudding will be softly sliceable, more smooth and creamy than a traditional baked pumpkin pie. I use fresh ginger for brightness, plus some ground cinnamon, nutmeg, and allspice. It's also egg-free – the cornstarch does all the thickening work – so the flavors come through in a bright, clean way. The filling is foolproof, and you don't have to worry about overbaking the filling or having it crack or bubble in the oven. Whisk together the ingredients, cook it until it boils for 2 minutes, then strain and pour it into the baked crust. You just need a single saucepan and a whisk to make it. The baked cookie-like crust of this gluten free pumpkin cream pie gets filled with a stovetop pumpkin pudding, a riff on my favorite pumpkin pudding recipe. Or try my homemade gluten free graham crackers or the mesquite flour gingersnaps from Alternative Baker! Pumpkin Pudding Filling ![]() If you prefer, you could absolutely use a GF graham cracker crust or gingersnap crust here made with store bought cookies. It tastes like delicate pecan shortbread cookies, with the flavors of butter, oats, and brown sugar adding earthy flavor. The hot, baked crust needs to be pressed down with the back of a spoon to help it hold together when cut. Just press the streusel-like crumbs into a buttered pan, freeze and bake. The crust comes together in minutes with the help of a food processor, and there's no chilling or rolling. I added in those sticky ingredients and changed up the ratios, all of which made for a sturdier crust that holds together better. This crust was a precursor to my now favorite gluten free tart crust, which gets sweet rice flour and tapioca starch to help it hold together. This worked well in a tart pan, but the crumbly mixture proved more finicky to remove from a pie tin. My original crust used just oats, nuts, brown sugar, salt, and a little cornstarch and butter to hold the crust together. I wanted to see if it would work in a pie pan rather than a tart pan, so I planned to give it some fresh photos. I ended up making a few other tweaks along the way, testing the recipe 5 times to get it just right. This gluten free pumpkin cream pie is adapted from one of my own recipes, a favorite tart from a few years back. I'm getting my fall vibes from this gluten free pumpkin cream pie, which is cold enough to eat on a warm day, but filled with the cozy flavors of roasted squash, fresh ginger, cinnamon, nutmeg, and brown sugar. Updated to include a vegan gluten free pumpkin pie option!įall has always been my favorite season and I look forward to chilly temperatures and (hopefully) rain in this dry state of California in the coming months. Cut into slices and top each piece with a generous amount of whipped cream.With a buttery shortbread crust, creamy pumpkin pudding, and billows of whipped cream, this gluten free pumpkin cream pie is sure to be a win at any holiday gathering. Place the pie on a wire rack and cool to room temperature. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Finally, add the vanilla, cinnamon and ginger, if using, and beat until incorporated. Add the eggs mixed with the yolks, half-and-half and melted butter, and beat until combined. Add the sugar and salt, and beat until combined. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.įor the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Fit a piece of aluminum foil to cover the inside of the shell completely. Put the pie shell back into the freezer for 1 hour to firm up. Pinch and crimp the edges together to make a pretty pattern. Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides.
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