My CSA had pie pumpkins as an available fruit, and since I have never made a gluten free pumpkin pie from a pie pumpkin, I decided to get one. It was a beautiful, small pie pumpkin and the boys could not wait for me to turn it into their favorite Thanksgiving treat – gluten free pumpkin pie. So here is my gluten free pumpkin pie recipe.I hope you enjoy.
Recipe derived from Pick Your Own
Gluten Free Pumpkin Pie from a Pie Pumpkin Print
Recipe type: Dessert Author: Matthew’s Puzzle Prep time: 10 mins Cook time: 60 mins Total time: 1 hour 10 mins Serves: 8 Fragrant Thanksgiving dessert Ingredients- 3 cups of pumpkin puree
- 1 can coconut milk
- 4 eggs
- 1 1/2 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 cup sugar
- 1/2 cup brown sugar
- Preheat oven to 425 degrees Fahrenheit.
- Using coconut oil, lightly grease two pie plates.
- Combine all ingredients in a blender and blend until completely combined.
- Pour into prepared pie plates (this is a crustless pie).
- Bake for 15 minutes at 425 degrees.
- Turn oven heat down to 350 and bake for an additional 45 to 60 minutes.
- Check for doneness by inserting knife into pie and when it comes out clean it is done.
I am including instructions for how to roast the pie pumpkin to be used in the above recipe.
Roasting a Pie Pumpkin
1. Wash the pumpkin and cut open.
2. Clean out the pumpkin seeds and scrape clean. Keep the seeds for roasting.
3. Preheat oven to 350 degrees Fahrenheit.
4. In a large baking dish lay the pumpkin cut sides down and add 1/4 inch of water.
5. Bake pumpkin for 30 minutes to 1 hour until fork is easily inserted into the pumpkin.
6. Allow pumpkin to cool.
7. Remove pumpkin flesh and puree until smooth.
8. Use in your favorite Pumpkin Pie recipes.
