Delicious & Easy Recipe: Gluten-Free Pumpkin Pie
Get ready to have your taste buds amazed with this delicious and healthy Gluten Free Blender Pumpkin Pie Recipe. This pie recipe is one of my most popular dishes, perfect for the autumn season, and it’s easy to make. Plus, it’s gluten-free and dairy-free, making it ideal for those with dietary restrictions.
This pie is made with natural and organic ingredients such as canned pumpkin, buckwheat flour, and pure vanilla extract that make it taste heavenly. Whether you’re a vegan or just looking for a healthy alternative, this pumpkin pie recipe will make sure you never go back to processed dessert options.
Moreover, what makes this recipe stand out is its “blender” method. You can throw all your ingredients into the blender, process everything evenly for a few minutes, then bake the mix in the oven for an Impossible Pumpkin Pie experience that doesn’t need crust – but if you prefer one, we have free crust recipes too.
So, whether you are someone who loves experimenting in the kitchen with new recipes or need to whip up something fast yet tasty for Thanksgiving potluck dinner or Halloween parties, there couldn’t possibly be anything more perfect than this Gluten Free Blender Pumpkin Pie Recipe. Get ready to have everyone asking for seconds (and the recipe) because trust me; they won’t be getting enough of it. Let’s start baking!
Why You’ll Love This Recipe
Are you daydreaming about treat yourself with a delicious and healthy dessert without sacrificing your dietary necessities? Then, look no further than this gluten-free blender pumpkin pie recipe! Trust me; this recipe has all the elements you’ll love in a traditional pumpkin pie but with some twists that make it even better.
Firstly, let’s talk about the texture. This Pie has a luscious and smooth consistency that melts in your mouth because of the everything-blender method used to make it. The velvety filling is richly flavored with pumpkin pie spice to give that authentic fall taste we all love. You won’t believe how easy it is to make this recipe using such few ingredients.
But one of the most significant advantages of this recipe is its dietary-friendly features. Whether you’re a gluten-free, dairy-free, or vegan lover – this recipe has got you covered! You can use buckwheat flour or almond flour as your crust base if you want a gluten-free crust option or go for crustless if you like. Moreover, we use organic soy milk, hemp milk or coconut milk in place of traditional dairy products for those who don’t consume dairy products. So feel free to share this dessert with all your friends and family members no matter their dietary needs!
Lastly, this delicious dessert does not require much oven time, so you can easily bake it while preparing your other menu items. The aroma of warm spices will fill up the house making everyone eager to try out right after taking it from the oven.
In conclusion, there’s nothing better than ending an autumn meal with a slice of this heavenly gluten-free blender pumpkin pie- guilt-free! You’ll love every mouthful of it, satisfied that you made the best choice for both your taste buds and health, thanks to its nutritious ingredients tailored to meet everyone’s specific requirements.
Ingredient List
Gluten-Free Flour Blend
- 1 cup buckwheat flour
- 1 cup almond flour
Pumpkin Pie Filling Ingredients
- 1 (15oz) can pumpkin puree
- 3 eggs
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup canned coconut milk
- 1/4 cup unsweetened organic canned pumpkin
- 1/4 cup plain unsweetened organic hemp milk
- 1/4 cup organic soy milk
- 2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
Optional Pie Crust
If you desire a crust for your pie, use the following ingredients:
- 1 gluten-free pie crust recipe or box mix of choice
Optional Toppings
For an added touch, use whipped cream or dust with additional pumpkin pie spice before serving.
The Recipe How-To
Let’s dive into the cooking process of this Gluten-Free Blender Pumpkin Pie Recipe.
Step 1: Prepare the pie crust
In a food processor, combine buckwheat flour, almond flour, and coconut sugar. Mix the ingredients until they are well combined. In a separate bowl mix melted coconut oil and egg until smooth. Slowly add the dry mixture to the wet mixture, while stirring continuously.
Press the dough firmly into an 8 inch pie pan. Preheat oven to 350°F and bake for 10-12 minutes or until golden brown.
Step 2: Make the pumpkin pie filling
Add canned pumpkin puree, 1 cup of organic canned coconut milk, 3/4 cup of organic hemp milk (or organic soy milk), 2 eggs, and pie spices to a blender. Blend all ingredients until everything is well incorporated.
Step 3: Bake the pie
Pour the pumpkin pie filling into the pre-baked crust. Bake in a preheated oven at 350°F for about 50-60 minutes, or until you see small cracks in some areas of the top curb.The internal temperature should be 175°F when done.
Step 4: Chill and Serve
Allow your baked pie to cool to room temperature before refrigerating for roughly about two hours, or until chilled. Garnish with whipped cream or coconut whipped cream optional, and serve in desired serving sizes
If you’re looking for a “Crustless Pumpkin Pie” option instead of a traditional pie crust then mix all pie filling ingredients in your food processor, and blend them together till smooth. Pour your mixture into your greased baking dish (9 inch) and bake at 350°F for about 45 minutes.
Substitutions and Variations
Welcome back, bakers! In this section, I’ll be giving you some ideas for substitutions and variations on this amazing Gluten-Free Blender Pumpkin Pie recipe. If you’re feeling adventurous, or have specific dietary requirements, these suggestions will help you get creative with your pie!
First off, if you’re vegan or want to go dairy-free, you can easily substitute the milk in this recipe with your preferred non-dairy milk. Organic soy milk or hemp milk are great options that add a creaminess to the filling that works really well. Just make sure to select unsweetened varieties to avoid overpowering the pumpkin flavor.
If you’re a fan of coconut, you can swap out the milk with canned coconut milk for a deliciously tropical twist. It’s perfect for those who enjoy richer and creamier desserts. You can also use coconut sugar as a healthier substitute for traditional white sugar.
If you’re gluten-free or prefer not to use buckwheat flour, almond flour is a great alternative. It is packed with more nutrients and will enhance the overall taste of your pie filling. You can also make it crustless by layering the bottom with almond flour while serving it up as an easy-to-eat treat.
For those who want something other than pumpkin pie spice, Betty Crocker’s apple pie spice will give it a slightly different flavor profile without detracting from pumpkin’s natural flavors. Maple syrup is also a great addition to add some sweetness and bring out the richness of the pumpkin.
And for an even more unique spin on pie baking, try using fresh pumpkin instead of canned pumpkin puree! This will definitely take longer time and effort but if you’re looking forward to healthy pumpkin custards/pies made using natural ingredients then preparing fresh pumpkin is worth it.
In conclusion, there are so many ways to tweak and twist this Gluten-Free Blender Pumpkin Pie recipe into something truly special. So go ahead and explore these substitutions and variations, and have fun experimenting to find your own perfect combination!
Serving and Pairing
Once this delicious Gluten Free Blender Pumpkin Pie is baked to perfection, it’s time to serve and enjoy the heavenly flavors. As a nutritionist and food blogger, I recommend pairing pumpkin pies with warm beverages like coffee, tea or hot cocoa for maximum enjoyment. The rich flavors of this pie will be complemented by the earthy tones of black coffee or the sweetness of hot cocoa.
Another way to serve this pie is paired with dairy-free whipped cream and a light sprinkle of pumpkin pie spice on top. The creaminess of the whipped cream and the spicy sweetness of the spice perfectly complement the rich pumpkin filling. You can also add a small scoop of coconut ice cream for an extra burst of flavor.
For those who want an alternative serving option, try serving this pie as part of a dessert board at your next family dinner or event. Place it alongside other Thanksgiving delights like pecan pie, apple cinnamon crisp and sweet potato casserole for a spread everyone will love!
In terms of storing leftovers or prepping ahead, I recommend keeping any leftover slices in an airtight container in the refrigerator for up to 3 days. When reheating, do so in an oven or microwave in short increments until desired temperature is reached.
Whether you’re serving this pie solo or as part of a dessert table spread, it’s sure to impress every guest who takes a bite!
Make-Ahead, Storing and Reheating
Once you’ve made this gluten-free blender pumpkin pie recipe, you’ll be happy to know that it stores and reheats like a dream! This recipe is perfect for making ahead of time and eating throughout the week or freezing for later.
To make this pie ahead of time, simply prepare it as directed in the “Recipe How-To” section, then let it cool completely. Once cooled, cover the pie tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days.
If you want to make this pie even further ahead of time, try freezing it once it has cooled completely. To do so, wrap the cooled pie tightly in plastic wrap or aluminum foil, then place it in a freezer safe container or bag. The pie will keep in the freezer for up to 3 months.
When you’re ready to eat, remove the pie from the fridge or freezer and let it come to room temperature for about an hour. If you’re reheating from frozen, let the pie thaw in the refrigerator overnight before reheating.
To reheat the pie, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Remove any plastic wrap or foil from around the pie and place it on a baking sheet. Bake for about 15 minutes if reheating from refrigerated, or about 45 minutes if reheating from frozen until heated through.
No matter how you choose to store or reheat this gluten-free blender pumpkin pie recipe, you can rest assured that it will come out perfectly every time!
Tips for Perfect Results
Now that you have all the ingredients ready, it’s time to get baking! Here are a few tips for achieving a perfect gluten-free blender pumpkin pie:
1. Use chilled ingredients: Make sure the canned pumpkin and milk are cold for smoother blending.
2. Blend in stages: To avoid any clumping or uneven mixing, blend the dry ingredients and wet ingredients separately before mixing them together.
3. Don’t overmix: While it may be tempting to keep blending until everything is perfectly smooth, overmixing can cause the eggs to become frothy which can lead to a dense pumpkin pie.
4. Use a high-speed blender: A powerful blender will ensure that all the ingredients are mixed properly and evenly.
5. Bake for the right amount of time: Baking times can vary depending on your oven, but generally, a gluten-free blender pumpkin pie should be baked for about 45-50 minutes or until a knife comes out clean when inserted into the center of the pie.
6. Let it cool before serving: Allow the pie to cool completely before slicing it up (this can take up to two hours). This allows the pie filling to set properly and makes it easier to cut and serve.
By following these tips, you can ensure that your gluten-free blender pumpkin pie turns out perfectly every time. Happy baking!
Bottom Line
In conclusion, this gluten-free blender pumpkin pie recipe will definitely leave you licking your fingers and craving for more. The simplicity and convenience of this recipe make it ideal for anyone who wants to whip up a delicious pumpkin pie with minimal effort. Whether you’re observing a gluten-free, dairy-free, or vegan diet, you can still enjoy this delightful dessert that’s packed with nutrients and superb flavors.
What sets this recipe apart from other pumpkin pie recipes out there is its ease of preparation without sacrificing flavor. Plus, it uses only real, wholesome ingredients like canned pumpkin, buckwheat flour, organic milk, and eggs. You’ll also love the aromatic blend of cinnamon, ginger, nutmeg, and cloves in the recipe that will make your kitchen smell like heaven.
This gluten-free blender pumpkin pie recipe is also highly adaptable. You can easily switch up the ingredients or vary the measurements to fit your dietary needs or preferences. Moreover, it requires only a few basic kitchen tools that are probably already in your pantry.
Overall, I highly recommend trying out this blender pumpkin pie recipe for a delightful dessert that caters to everyone’s dietary needs. It’s healthy, easy to make, and absolutely delicious! So go ahead and give it a try – you won’t regret it!
Gluten Free Blender Pumpkin Pie Recipe
Ingredients
- 3/4 cup plain unsweetened organic canned pumpkin
- 1 cup plain organic hemp milk or 1 cup organic soy milk
- 2 teaspoons alcohol-free pure vanilla extract
- 1/8 cup cold pressed grapeseed oil
- 2 organic eggs
- 1/2 cup agave nectar
- 1/4 cup buckwheat flour
- 1/4 cup brown rice flour
- 1/4 teaspoon celtic sea salt
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat and oven to 180 C / 350°F.
- Throw everything in the blender until smooth and creamy.
- Pour into a greased 8 inch pie dish and bake for about an hour and a half or until set.
- Leave the pie to cool completely and it will solidify.
- Serve with vegan cream or vegan ice cream. YUM!
Add Your Own Notes
Nutrition
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