Fresh From-Scratch Spiced Pumpkin Pie Filling with Gluten-Free Crust
 
 
A decadent gluten-free pumpkin pie that will quickly become your go-to recipe year after year!
Author:
Recipe type: Dessert, Snack
Cuisine: Gluten-Free, Vegetarian, Holiday
Ingredients
  • 1 sugar pumpkin (2+ cups pureed pumpkin)
  • 3 eggs
  • 1 Tablespoon gluten-free flour
  • ½ teaspoon salt
  • 3 teaspoons pumpkin pie spice
  • ¼ teaspoon ground vanilla bean OR ½ teaspoon vanilla extract
  • 1 (14 ounce) can sweetened condensed milk
  • 1 Tablespoon maple syrup
  • 1 teaspoon grated fresh ginger
  • freshly grated whole nutmeg
Instructions
  1. BAKE PUMPKIN: Preheat oven to 325 degrees.
  2. Coat a baking sheet in coconut oil. Halve and seed pumpkin. Roast cut side down on oiled baking sheet for 40+ minutes until it can easily be pierced with a fork.
  3. PIE FILLING: Preheat oven to 400 degrees.
  4. Blitz all ingredients except nutmeg in the blender or beat together.
  5. Place pie crust or greased pie plate (if making a crustless pie) on a clean baking sheet. I also like to make this recipe crustless in individual ramekins. Fill, grate whole nutmeg over pie/s and bake for 45-55 minutes until a toothpick inserted near the center comes out clean.
  6. Cool completely on wire rack. Serve with fresh whipped cream.
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2018/01/11/fresh-from-scratch-spiced-pumpkin-pie-with-gluten-free-crust/