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Gluten Free Pumpkin Pie with Walnut Crust
Gluten Free Pumpkin Pie
with Walnut Crust
is made from seasonal, roasted pumpkin and warming spices to keep your holiday dessert menu fresh.
Course
Dessert
Cuisine
American
Prep Time
1
hour
hour
Cook Time
1
hour
hour
Total Time
2
hours
hours
Servings
8
servings
Calories
482
kcal
Author
Tristin Rieken
Ingredients
Homemade pumpkin pie filling
1 ¾
cup
pumpkin puree
or 1 15-ounce can pumpkin purée
1
cup
whole milk
or 1 12-ounce can evaporated milk
2
large
eggs
lightly beaten
¾
cup
granulated sugar
½
teaspoon
cinnamon
¼
teaspoon
ginger
⅛
teaspoon
cloves
½
teaspoon
salt
Walnut pie crust
3
cups
raw walnuts
½
teaspoon
cinnamon
½
teaspoon
salt
¼
cup
unsalted butter
6
tablespoons
brown sugar
Instructions
Preheat oven to 350°F.
Pulse walnuts, brown sugar, cinnamon, and salt in food processor until roughly chopped.
½ teaspoon cinnamon,
3 cups raw walnuts,
6 tablespoons brown sugar,
½ teaspoon salt
Add butter, pulse until mixture is finely ground and looks like damp sand.
¼ cup unsalted butter
Press walnut mixture into the bottom and up the sides of 9-inch pie plate.
Bake 8-10 minutes until walnut pie crust is par baked and lightly colored.
Whisk pumpkin purée, milk, sugar, and spices together in a medium saucepan over medium-high heat.
1 ¾ cup pumpkin puree,
1 cup whole milk,
¾ cup granulated sugar,
¼ teaspoon ginger,
⅛ teaspoon cloves,
½ teaspoon cinnamon,
½ teaspoon salt
Bring to a boil and reduce to simmer.
When crust is done par baking, remove mixture from heat.
Add ¼ cup of warm pumpkin mixture to egg and whisk to temper. Then, slowly add the tempered eggs to the pumpkin.
2 large eggs
Immediately pour into warm walnut crust. Having both the crust and filling warm ensures a crisp crust and creamy filling.
Bake 50 minutes to 1 hour or until filling is set, but still a little jiggly in the center.
Remove from oven and allow to cool before serving. Ideally cool to room temperature, cover and refrigerate for several hours before serving.
Nutrition
Calories:
482
kcal
|
Carbohydrates:
35
g
|
Protein:
9
g
|
Fat:
37
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
21
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
65
mg
|
Sodium:
326
mg
|
Potassium:
267
mg
|
Fiber:
3
g
|
Sugar:
30
g
|
Vitamin A:
304
IU
|
Vitamin C:
1
mg
|
Calcium:
97
mg
|
Iron:
2
mg