Gluten Free Pumpkin Pie (crust and filling)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 394.7
- Total Fat: 38.1 g
- Cholesterol: 118.9 mg
- Sodium: 111.2 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 1.0 g
- Protein: 1.7 g
View full nutritional breakdown of Gluten Free Pumpkin Pie (crust and filling) calories by ingredient
Introduction
Here's a recipe for a honey-sweetened, gluten-free pumpkin pie!!! 100% DELICIOUS! Here's a recipe for a honey-sweetened, gluten-free pumpkin pie!!! 100% DELICIOUS!Number of Servings: 12
Ingredients
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CRUST:
1 ¼ cups gluten-free all purpose flour
¼ teaspoon salt
1/3 cup cold butter, cubed
3 to 4 Tablespoons cold water
FILLING:
2 Eggs
1/2 c honey
1 can or 1 2/3 cup prepared pumpkin
1 ts Cinnamon
1/4 ts Ginger
1/4 tsp ground cloves
1/2 ts Salt
dash Nutmeg
3/4 c warm milk or 1/2 & 1/2 or a combo
Directions
FOR CRUST:
In a mixing bowl stir together flour and salt. Cut in butter till pieces are the size of small peas. Sprinkle 1 Tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter; set in pie plate. You could use the small end of a tart roller to roll it up the sides and around, or press up the sides with your fingers. Put a damp plastic wrap over it to make it smooth out more easily. You just need to get it up the sides, you wont have extra for a fancy edge.
FOR THE FILLING:
Beat eggs just until yolks and whites are well blended. Gradually beat in honey. Add spices and pumpkin and whisk until well combined, then slowly add in cream or milk while whisking. Pour into pie shell. Bake at 450F for 10 minutes. Reduce temp to 350F and continue baking for 20 - 25 minutes or until filling is fairly firm.
Cut into 12 slices and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user PESCETARIAN.
In a mixing bowl stir together flour and salt. Cut in butter till pieces are the size of small peas. Sprinkle 1 Tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter; set in pie plate. You could use the small end of a tart roller to roll it up the sides and around, or press up the sides with your fingers. Put a damp plastic wrap over it to make it smooth out more easily. You just need to get it up the sides, you wont have extra for a fancy edge.
FOR THE FILLING:
Beat eggs just until yolks and whites are well blended. Gradually beat in honey. Add spices and pumpkin and whisk until well combined, then slowly add in cream or milk while whisking. Pour into pie shell. Bake at 450F for 10 minutes. Reduce temp to 350F and continue baking for 20 - 25 minutes or until filling is fairly firm.
Cut into 12 slices and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user PESCETARIAN.
Member Ratings For This Recipe
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