Officially Gluten Free logo

Pie

No Bake Pumpkin Pie

by Leave a Comment

Save oven space for the Turkey and Stuffing with this Easy No Bake Pumpkin Pie. It’s an Incredibly simple to make, absolutely delicious, light and creamy, gently spiced No-Bake Dessert! I’m talking about the lightest and creamiest version of pumpkin pie you will ever try. Serve it with fresh whipped cream for the ultimate dessert experience.

No Bake Pumpkin Pie

FAQ’s About Making No Bake Pumpkin Pie:

  • Is this no bake pumpkin pie gluten free? It is gluten free, though nobody would know just by tasting it – trust me!
  • Can I use a pre made crust for this recipe? Yes, you can although pre made gluten free pie crusts are harder to find. If you’re not on a gluten free diet, you can make this recipe with a graham cracker crust.
  • Where can I find gluten free animal cookies? I used 1 box of gluten free great value animal cookies from Walmart.
  • Can I use homemade whipped cream? Yes, you can. But, honestly, Cool Whip holds up better because it has a stabilizing agent in it. Whipped cream is less stable, so your pie may be slightly runnier.
  • Can I Make this dessert ahead of time? – Yes, actually I recommend making it the day before and letting it set in the fridge overnight, if you have enough time.

No Bake Pumpkin Pie

What Ingredients Do you Need To Make No Bake Pumpkin Pie?

Here’s what you’ll need: (See recipe card below for full recipe)

For the Crust:

  • Animal Cookie Crumbs – gluten free
  • Butter – melted
  • Brown Sugar

For The No Bake Pumpkin Filling:

  • Pumpkin Puree – Not canned pie filling
  • Vanilla Pudding – Instant
  • Milk
  • Pumpkin Pie Spice
  • Cinnamon

For the Cheesecake Topping: 

  • Whipped Topping 
  • Cream Cheese Chips

No Bake Pumpkin Pie

How Do You Make No Bake Pumpkin Pie?

Here’s how to make it: (See recipe card below for full recipe)

Step 1: Make the crust. Use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into a greased pie pan using the bottom of a cup. Use your fingers to press the crumbs onto the sides of the pie pan. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.

Step 2: Make the pumpkin pie filling. In a mixing bowl mix the vanilla pudding and the milk. Stir until the pudding has thickened, then stir in the pumpkin puree, the pumpkin pie spice and the cinnamon. Stir until completely incorporated. Next spread the pumpkin filling into the bottom of the prepared crust. Smooth out the top and place in the fridge while the top layer is prepared.

Step 3: Make the top layer. In a microwave safe bowl, melt the cream cheese chips. Microwave for 1 – 1 1/2 minutes stirring a few times throughout. Stir until completely mixed. Then let them cool for 10 – 15 minutes, stirring a few times while it cools. In a large mixing bowl, mix 1/2 of the tub of cool whip with the melted cream cheese chips. Stir until fully mixed, then stir in the remaining cool whip. Spread the topping over the pumpkin pie filling and smooth out the top.

Step 4: Cover the pie and refrigerate for  3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight. Garnish with whipped cream and a sprinkle of cinnamon (optional).

Follow OGF On Facebook, Pinterest, Instagram & YouTube

No Bake Pumpkin Pie

MORE GLUTEN FREE NO-BAKE DESSERT RECIPES:

No Bake Pumpkin Pie

Recipe Notes For Making The No Bake Pumpkin Pie:

  • Use Pumpkin Puree, NOT canned pumpkin pie filling. Pumpkin pie filling contains wheat flour!
  • The estimated time includes chilling time. Actual hands-on prep is less than 15 minutes. 
  • Feel free to use a different kind of cookie crumb crust, such as one made from gluten free graham crackers, shortbread cookies, or gingersnaps.
  • Take the Cool Whip out of the freezer to thaw a few hours before making the pie.
  • Real whipped cream can be used in place of the whipped topping. Whipped cream is less stable than whipped topping, so your pie may be slightly runnier.
  • No microwave? Use a double boiler. Place the chips in a large heat-proof bowl over a pot of gently simmering water. Cook until the chips are almost entirely melted, stirring frequently.
  • If you’re not able to find cream cheese chips, you can use white chocolate chips instead.
  • You can store this no bake dessert covered in the fridge for up to two days.

No Bake Pumpkin Pie

 

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this No Bake Pumpkin Pie. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

★DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!★

No Bake Pumpkin Pie

No Bake Pumpkin Pie

Save oven space for the Turkey and Stuffing with this Easy No Bake Pumpkin Pie. It's an Incredibly simple to make, absolutely delicious, light and creamy, gently spiced No-Bake Dessert! I’m talking about the lightest and creamiest version of pumpkin pie you will ever try. Serve it with fresh whipped cream for the ultimate dessert experience.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten free, no bake, pie, Pumpkin
Prep Time: 15 minutes
4 hours
Total Time: 4 hours 15 minutes
Servings: 8 Slices
Author: Lyndsay Baker

Ingredients

For the Crust:

  • 2 Cups Animal Cookie Crumbs gluten free
  • 1/4 Cup Butter melted
  • 2 Tbsp Brown Sugar

For the Pumpkin Filling:

  • 2 Cups Pumpkin Puree
  • 1 Box Instant Vanilla Pudding 153 g / 5.1 oz
  • 1 Cup Milk
  • 2 Tsp Pumpkin Pie Spice
  • 2 Tsp Cinnamon

For the Whipped Topping:

  • 1 Package Whipped Topping 1 L / 8 oz
  • 1 1/2 Cups Cream Cheese Chips melted

Instructions

  • Make the crust. Use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into a greased pie pan using the bottom of a cup. Use your fingers to press the crumbs onto the sides of the pie pan. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.
  • Make the pumpkin pie filling. In a mixing bowl mix the vanilla pudding and the milk. Stir until the pudding has thickened, then stir in the pumpkin puree, the pumpkin pie spice and the cinnamon. Stir until completely incorporated. Next spread the pumpkin filling into the bottom of the prepared crust. Smooth out the top and place in the fridge while the top layer is prepared.
  • Make the top layer. In a microwave safe bowl, melt the cream cheese chips. Microwave for 1 – 1 1/2 minutes stirring a few times throughout. Stir until completely mixed. Then let them cool for 10 - 15 minutes, stirring a few times while it cools. In a large mixing bowl, mix 1/2 of the tub of cool whip with the melted cream cheese chips. Stir until fully mixed, then stir in the remaining cool whip. Spread the topping over the pumpkin pie filling and smooth out the top. 
  • Cover the pie and refrigerate for  3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight. Garnish with whipped cream and a sprinkle of cinnamon (optional).

Notes

  • Use Pumpkin Puree, NOT canned pumpkin pie filling. Pumpkin pie filling contains wheat flour! 
  • The estimated time includes chilling time. Actual hands-on prep is less than 15 minutes. 
  • Feel free to use a different kind of cookie crumb crust, such as one made from gluten free graham crackers, shortbread cookies, or gingersnaps.
  • Take the Cool Whip out of the freezer to thaw a few hours before making the pie.
  • Real whipped cream can be used in place of the whipped topping. Whipped cream is less stable than whipped topping, so your pie may be slightly runnier.
  • No microwave? Use a double boiler. Place the chips in a large heat-proof bowl over a pot of gently simmering water. Cook until the chips are almost entirely melted, stirring frequently.
  • If you're not able to find cream cheese chips, you can use white chocolate chips instead.
  • You can store this no bake dessert covered in the fridge for up to two days.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>>Click Here To Pin This Recipe<<

No Bake Pumpkin Pie

More Easy Gluten Free Recipes:

If you Love this Easy Gluten Free No Bake Pumpkin Pie Recipe, check out some of my other Gluten Free No-Bake Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

Follow OGF On Facebook, Pinterest, Instagram & YouTube

Gluten Free No Bake Pumpkin Pie Recipe

Keywords: No Bake Pumpkin Pie; Gluten Free Pumpkin Pie Recipe; Gluten Free Pumpkin Recipes; No Bake Pumpkin Pie Recipes; Easy No Bake GF Pie Recipes; Best Gluten Free Pumpkin Pie Recipes; Easy Gluten Free Pie Recipes; Gluten Free Thanksgiving recipes; Gluten Free Christmas recipes; Gluten Free Christmas Baking; Best No Bake Holiday Desserts

 

No-Bake Lemonade Pie

by Leave a Comment

This No-Bake Lemonade Pie is the perfect summertime treat! It’s cool, creamy and packed with punchy, bright lemon flavour! The super easy to make icebox pie takes minutes to mix together. The hardest part is waiting for it to chill. It’s the perfect dessert for potlucks, pool parties, BBQs or warm weather get-togethers.

 No-Bake Lemonade Pie

FAQ’s About No-Bake Lemonade Pie

  • Can I use homemade whipped cream? Yes, you can. But, honestly, Cool Whip holds up better because it has a stabilizing agent in it. Whipped cream is less stable, so your pie may be slightly runnier.
  • How long will lemonade pie keep in the fridge? Leftovers will last 3 – 4 days. After that it may become runny. Make sure to store covered in an air tight container.
  • Is this lemonade pie gluten free? It is gluten free, though nobody would know just by tasting it – trust me!
  • Can I make this pie another flavour? Absolutely! Just grab any other concentrated juice flavour and enjoy. Orange creamsicle flavoured pie is also so delicious!
  • Can you freeze lemonade pie? YES! And it’s a great idea to do so. If you freeze it and serve it slightly frozen, it makes the pie even more refreshing and delicious. Perfect for a hot day.
  • Can I use lemon juice instead of the frozen canned lemonade? In a pinch, lemon juice works but the concentrate has some sugar in it which helps sweeten the pie.
  • Can I use a pre made crust for this recipe? Yes, you can although pre made gluten free pie crusts are harder to find. If you’re not on a gluten free diet, you can make this recipe with a graham cracker crust.
  • Where can I find gluten free animal cookies? I used 1 box of gluten free great value animal cookies from Walmart.

No-Bake Lemonade Pie

What Ingredients Do You Need To Make No-Bake Lemonade Pie?

Here’s what you’ll need to make this easy no-bake pie: (See recipe card below for full recipe)

For the Crust:

  • Animal Cookie Crumbs – gluten free
  • Butter – melted
  • Brown Sugar

For the Lemonade Pie Filling:

  • Cream Cheese – 8 ounce
  • Lemonade Concentrate
  • Sweetened Condensed Milk – 14 ounce
  • Whipped Topping – 8 ounce
  • Yellow Food Colouring – optional

>>Click Here To Pin This Recipe To Pinterest<<

No-Bake Lemonade Pie

How Do You Make No-Bake Lemonade Pie?

Here’s how to make this deliciously easy summer dessert: (See recipe card below for full recipe)

Step 1: Make the crust. Use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into a greased pie pan using the bottom of a cup. Use your fingers to press the crumbs onto the sides of the pie pan. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.

Step 2: Make the pie filling. Using a mixer and a large mixing bowl, beat the cream cheese until soft. Add the lemonade concentrate and sweetened condensed milk and mix until smooth. Add the yellow food colouring (optional) and mix until it’s fully mixed in. (see note below) Next mix in the whipped topping. Mixing just until combined.

Step 3: Spread the lemonade pie filling into the prepared pie crust. Cover the pie and refrigerate for  3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight. Garnish with whipped cream, raspberries, mint leaves and fresh lemon slices (optional).

Follow OGF On Facebook, Pinterest, Instagram & YouTube

No-Bake Lemonade Pie

MORE GLUTEN FREE NO-BAKE DESSERT RECIPES:

No-Bake Lemonade Pie

Recipe Notes For Making The Best No-Bake Lemonade Pie:

  • For extra flavour, add the zest of a lemon to the pie as you combine the ingredients also you can garnish the top with more lemon zest.
  • Use a different kind of cookie crumb crust, such as one made from gluten free graham crackers, shortbread cookies, or even gingersnaps taste good with lemons or limes.
  • Real whipped cream can be used in place of the whipped topping. Whipped cream is less stable than whipped topping, so your pie may be slightly runnier.
  • Adding the food colouring is optional. I added approximately 10 drops of yellow food colouring, which made the pie only slightly yellow.

No-Bake Lemonade Pie

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Easy Gluten Free No-Bake Lemonade Pie. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

★DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!★

No-Bake Lemonade Pie

No-Bake Lemonade Pie

This No-Bake Lemonade Pie is the perfect summertime treat! It's cool, creamy and packed with punchy, bright lemon flavour! The super easy to make icebox pie takes minutes to mix together. The hardest part is waiting for it to chill.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Dessert, gluten free, lemon, no bake
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes
Servings: 8 Slices
Author: Lyndsay Baker

Ingredients

  • For the Crust:
  • 2 Cups Animal Cookie Crumbs gluten free
  • 1/4 Cup Butter melted
  • 2 Tbsp Brown Sugar
  • For the Lemonade Pie Filling:
  • 8 oz Cream Cheese
  • 3/4 Cup Lemonade Concentrate
  • 1 Can Sweetened Condensed Milk 14 oz
  • 1 Carton Whipped Topping 8 oz
  • Yellow Food Colouring optional

Instructions

  • Make the crust. Use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into a greased pie pan using the bottom of a cup. Use your fingers to press the crumbs onto the sides of the pie pan. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.
  • Make the pie filling. Using a mixer and a large mixing bowl, beat the cream cheese until soft. Add the lemonade concentrate and sweetened condensed milk and mix until smooth. Add the yellow food colouring (optional) and mix until it's fully mixed in. (see note below) Next mix in the whipped topping. Mixing just until combined.
  • Spread the lemonade pie filling into the prepared pie crust. Cover the pie and refrigerate for 3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight. Garnish with whipped cream, raspberries, mint leaves and fresh lemon slices (optional).

Notes

  • Adding the food colouring is optional. I added approximately 10 drops of yellow food colouring, which made the pie only slightly yellow. 
  • For extra flavour, add the zest of a lemon to the pie as you combine the ingredients also you can garnish the top with more lemon zest.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

 >> Click Here To Pin This Recipe <<

No-Bake Lemonade Pie

 

More Easy Gluten Free Recipes:

If you Love this Gluten Free No-Bake Lemonade Pie Recipe, check out some of my other Gluten Free Dessert Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest, Instagram & YouTube

Gluten Free No-Bake Lemonade Pie Recipe

Keywords: No-Bake Lemonade Pie; Gluten Free No-Bake Lemonade Pie Recipe; Gluten Free Party Recipes; Recipes using Whipped Cream; Easy GF No Bake Desserts; Christmas Dessert Recipes; Best Gluten Free Christmas Party Recipes; Gluten Free No Bake Cheesecake Recipes; Gluten Free Lemon Cheesecake; The Best Gluten Free Lemon Pie Recipe; Gluten Free No Bake Desserts; gluten free dessert; gluten free no bake lemon cheesecake recipe; easy no bake summer desserts

The Best 15 Gluten Free Pie Recipes on the Internet

by 2 Comments

We’ve rounded up the Best 15 Gluten Free Pie Recipes on the Internet! We Sifted through hundreds of recipes to find the very best gluten free pie recipes ever published. Whether your  favourite is Blueberry, Peach, Apple or Coconut Cream … you’ll find them all on this list of pies your family is sure to devour! With so many delicious options it’s going to be hard to decide which pie to try first! 

The Best 15 Gluten Free Pie Recipes on the Internet

WHAT’S THE SECRET TO EXTRA FLAKY GLUTEN FREE PIE CRUST?

The secret to an extra flaky gluten free pie crust is using cold butter or lard. That helps create some extra tenderness without compromising any of the flakiness.

TIPS FOR MAKING THE BEST GLUTEN FREE PIE CRUST POSSIBLE

  • A trick that I found very helpful to get the crust really thin, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps pick it up off the counter in one piece so you can flip the crust into the pan.
  • Another key trick to getting a perfect Gluten Free Butter Pie Crust every time, is to cover the edges with tinfoil while baking. This keeps the crust from getting to dry.
  • One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for an hour before rolling it out and again for 10 minutes before the filling goes into it, helps keep the crust nice and flaky but not too dry.
  • Pie crust can be a little challenging to make because it’s so delicate. When I’m rolling the dough out, I press the sides back in as I go. I will do a few rolls with the rolling pin, then press it all tightly back together again. Then a few more rolls, and so on.

>>Pin These Recipes on Pinterest<<

The Best 15 Gluten Free Pie Recipes on the Internet

Here’s our list of the the Top 15 Gluten Free Pie Recipes that you need to try!

1. Triple Berry Pie with Gluten Free Crust

from Peanut Butter plus Chocolate

This homemade triple berry pie is perfect for summer and bursting with sweet and tart flavors all while being gluten free and dairy free. Made with strawberries, blackberries and raspberries for the ultimate dessert.

 

2. The Best Gluten Free Apple Pie 

from The Loopy Whisk

This gluten free apple pie is the real deal – with a flaky, buttery gluten free pie crust and a apple pie filling with a kick of cinnamon and an underlying tone of caramel.

 

3. Cinnamon Sugar Apple Butter Pie

from Butternut Bakery Blog 

This apple butter pie is unlike any other pie you’ve had! Its custard-base filling is made with cozy apple butter and topped off with a layer of cinnamon sugar. It creates a crackly crust on top that’s sweet and so delicious. This entire pie is also baked in a buttery and flaky gluten free pie crust! You’d never even know that it’s gluten free, but it makes this dessert accessible to everyone around your Thanksgiving table.

 

4. Gluten-Free Blueberry Pie from Mama Shire 

5. Gluten Free Pecan Pie from Mile High Mitts

6. S’Mores Chocolate Pudding Pie from Cupcakes and Kale Chips 

 

7. Impossible Pumpkin Pie 

from Officially Gluten Free

This Incredibly Delicious Gluten Free Impossible Pumpkin Pie is an impossibly easy-to-make crustless pie that’s made with only 5 ingredients. It could be the easiest pumpkin pie you’ll ever make.

8. Gluten-Free Coconut Cream Pie

 from Mama Knows Gluten Free

Sweet and creamy Gluten-Free Coconut Cream Pie. An easy coconut macaroon crust with a vanilla and coconut custard filling topped with fresh whipped cream.

9. Gluten-Free Lemon Meringue Pie

from Dish by Dish

This amazing gluten-free lemon meringue pie is the perfect dessert for any special occasion (think Mother’s day, Christmas, Easter, or any day you want to celebrate at all). A deliciously light and flaky crust filled with smooth, citrusy lemon curd and topped with a sweet and stable Italian meringue that doesn’t weep even after a few days. Totally dairy-free too.

 

10. Gluten Free Banana Cream Pie from Fearless Dining  

11. Gluten Free Coconut Cream Pie from What the Fork Blog 

12. Blueberry Cream Pie from Paleo Gluten Free

 

13. Gluten-Free Peanut Butter Pie

from Meaningful Eats

This gluten-free peanut butter pie has a smooth, creamy cream cheese-based peanut butter mousse and an easy, gluten-free Oreo crust. Made from scratch (with no cool whip in sight!), this pie is the perfect dessert for any occasion! It’s quick and easy to make, but guaranteed to impress.

 

14. Gluten Free Peach Pie

from Mamashire 

Fresh peaches combined with this perfect gluten-free pie crust make this homemade gluten-free peach pie absolutely delicious! Being gluten-free and dairy-free does not mean we have to give up the wonderful world of pies!

15. Gluten Free Blackberry Pie

from The Loopy Whisk 

There’s nothing better than serving a slice of warm blackberry pie with a scoop of ice cream. Especially if the pie has the most perfect buttery, flaky gluten free pie crust and juicy blackberry filling packed full of flavour.

Did you try any of these incredible gluten free pie recipes?

We’d love to hear which was your favourite!

Let us know in the comments below! 

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>>Pin These Recipes on Pinterest<<

The Best 15 Gluten Free Pie Recipes on the Internet

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Gluten Free Pie Crust Recipes. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

The Best 15 Gluten Free Pie Recipes on the Internet

NEED AN EASY GLUTEN FREE PIE CRUST RECIPE?

Extra flaky, Gluten Free Pie Crust Recipe.

This is the only gluten free pie crust recipe you’ll ever need.

Gluten Free Butter Pie Crust

Ingredients

2 Cups White Rice Flour

1 Cup Potato Starch

3/4 Cup Butter

1 Tbsp Sugar

2 Egg Yolks

1/4 Cup Milk

1 Tsp Vinegar

Directions

Step 1: Start by cutting the cold butter into the flour, starch and sugar. Mix it until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms) The add the egg yolk, milk and vinegar. Then mix until a firm dough forms.  I like to press it into the bottom of the bowl and sort of knead it like bread dough.

Step 2: Place the dough in a disc shape, wrapped in plastic wrap in the fridge for 1/2 – 1 hour.

Step 3: On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan.  If the dough breaks or cracks just press it back together with your fingers.

Step 4: Flip the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust. Place in the fridge for 10 minutes, then fill with the gluten free pie filling.

This Recipe Makes 1 Gluten Free Butter Pie Crust.

Recipe Note: This Gluten Free Butter Pie Crust can made and rolled out ahead of time. I roll it out really thin on the parchment paper, then cover it with plastic wrap. Then I roll it up and put it in the fridge until needed.  This makes making pie on the big day so much easier. Just unroll, place in a pie pan, fill with filling and bake.

Gluten Free Butter Pie Crust

More Easy Gluten Free Recipes For the Holidays:

If you Love these Gluten Free Pie Crust Recipes, check out some of my other Gluten Free Dessert Recipes Here:

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

The Best 15 Gluten Free Pie Recipes on the Internet

Keywords: The Best 15 Gluten Free Pie Recipes on the Internet; Best Gluten Free Holiday Dessert recipes; Gluten Free desserts; Gluten Free; Christmas Pie Recipes; Gluten Free Recipes for Christmas; Easy Gluten Free Dessert Recipes; Best Gluten Free Pie Recipes; Gluten Free Holiday dessert recipes; Gluten Free Pie crust recipes; gluten Free treat recipes; Gluten Free thanksgiving desserts; Gluten Free Thanksgiving Pie Recipes

Impossible Pumpkin Pie

by 4 Comments

This Incredibly Delicious Impossible Pumpkin Pie is an impossibly easy-to-make crustless pie that’s made with only 5 ingredients. It could be the easiest pumpkin pie you’ll ever make. All the ingredients get tossed in a bowl, then poured into a pie pan and baked. Top it with whipped cream and it’s the perfect fall dessert! It’s a family favourite that’s requested every year at Thanksgiving. I hope your family enjoys it as much as mine does!

Impossible Pumpkin Pie

What is Impossible Pumpkin Pie? 

Made popular by Bisquick in the 1970s, an impossible pie is a pie made without a crust. It’s an easy-to-make crustless pumpkin pie that forms its own crust while baking. The filling has the slightly spongy yet creamy texture of an egg custard.

Typical pie recipes have separate instructions for preparing the crust and the filling but not this one. To make this easy gluten free pie, you combine the ingredients in a bowl to make a batter, and pour it into the pan and then bake it.

Impossible Pumpkin Pie

Ingredients needed to make this Crustless Pumpkin Pie

To make this yummy Gluten Free Thanksgiving Dessert you’ll need:

  • Pumpkin Puree – Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Canned pumpkin pie filling contains wheat flour.
  • Sweetened Condensed Milk
  • Bisquick (gluten free) – If you’re not on a gluten free diet you can use regular bisquick.
  • Eggs – Best at room temperature.
  • Cinnamon – Pumpkin pie spice mix or nutmeg and cloves can be added along with the cinnamon.

Impossible Pumpkin Pie

How do you make a Gluten Free Impossible Pumpkin Pie?

To Make this Impossibly Easy Pumpkin Pie Recipe:

Step 1. Pre heat oven to 350 F. Grease a 9″ pie dish and set aside.

Step 2.  In a large mixing bowl mix the canned pumpkin puree with the sweetened condensed milk, bisquick, eggs and cinnamon. Pour the pie filling into the greased pie pan.

Step 3.  Bake for 50-55 minutes or until a knife inserted near the center comes out clean. Let cool completely before serving. Serve with whipped topping or whipped cream if desired.

Impossible Pumpkin Pie

Frequently Asked Questions

Is Impossible pumpkin pie gluten free? Although Impossible Pumpkin Pie doesn’t have a traditional crust, it does in fact have bisquick in the filling. This recipe uses gluten free bisquick instead of the one with wheat flour in it.

Can I use a different size pie pan? Yes! you can use a 8-inch pie pan for a thicker pie. You could also use a 10-inch pie pan. However, the pie will be thinner and you may have to adjust the baking time (checking the pie at about 45 minutes).

How do you serve impossible pumpkin pie? Serve the impossible pumpkin pie chilled and topped with whipped cream. 

Can I use homemade pumpkin puree? If you want to use fresh puree, you can certainly use it in place of store-bought in this recipe. 
Can this pumpkin pie be made ahead of time? This crustless pumpkin pie can be made 2-3 days in advance. It’s a great option, if you are hosting and have many recipes in and out of the oven. 

How do you store impossible pumpkin pie? Store covered in the fridge for up to 3 days. Wrap with plastic wrap or add to an air tight container.

.Impossible Pumpkin Pie

DID YOU KNOW WE HAVE A YOUTUBE CHANNEL?

We have simple and delicious recipes your family is going to love.

We take you step by step through each recipe, so you know exactly how to make it.

Watch how to make this Impossible Pumpkin Pie here:

Impossible Pumpkin Pie

Do you Love the Pie Crust?

If you love the crust and can’t live without it… here’s the recipe for the Best Flaky Gluten Free Butter Pie Crust Ever!  It’s a perfect match for All your favourite pie recipes. Whether your favourite Pie is Sweet Pumpkin or a Savoury Quiche, this is the only gluten free pie crust recipe you need. It’s even pliable enough to make a fancy weaved top.

If you’re looking for a delicious Gluten Free Pie Recipe for the flaky Gluten Free Butter Pie Crust, I’ve got you covered. These are two of my absolute favorite pies. The first is the classic Gluten Free Pumpkin Pie  and the second is a tasty Gluten Free Cookie Crumble Apple Pie.

Impossible Pumpkin Pie

More Gluten Free Holiday Recipes To Try:

 

>>Click Here To Pin This Recipe To Pinterest<<

Impossible Pumpkin Pie

Recipe Notes:

  • Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling contain wheat flour.
  • I prefer my Pumpkin Pie with just Cinnamon but if you love Pumpkin Pie Spice then just add 1 Tbsp along with or instead of the Cinnamon.
  • If you’re not on gluten free diet you can use regular bisquick instead if you prefer.
  • If you don’t have bisquick, you can use 1/4 cup rice flour, 1/4 potato starch and 1/2 Tsp baking powder.
  • This Recipe Makes 1 Gluten Free Crustless Impossible Pumpkin Pie.
  • Serve with Whipped Cream.

Impossible Pumpkin Pie

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Easy Gluten Free Impossible Pumpkin Pie. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

★DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!★

Impossible Pumpkin Pie

Impossible Pumpkin Pie

This Incredibly Delicious Impossible Pumpkin Pie is an impossibly easy-to-make crustless pie that's made with only 5 ingredients. It could be the easiest pumpkin pie you’ll ever make. All the ingredients get tossed in a bowl, then poured into a pie pan and baked. Top it with whipped cream and it’s the perfect fall dessert!
4.46 from 31 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Dessert, gluten free, pie, Pumpkin, thanksgiving
Prep Time: 5 minutes
Cook Time: 50 minutes
Servings: 8
Author: Lyndsay Baker

Ingredients

  • 1 Can Pumpkin Puree 15 oz
  • 1 Can Sweetened Condensed Milk
  • 2 Eggs
  • 1/2 Cup Bisquick (biscuit mix) gluten free
  • 1 Tbsp Cinnamon

Instructions

  • Pre heat oven to 350 F. Grease a 9" pie dish and set aside.
  • In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, bisquick, eggs and cinnamon. Mix until very well combined, then pour the pie filling into the greased pie pan. 
  • Bake for 50-55 minutes or until a knife inserted near the center comes out clean. Let cool completely before serving. Serve with whipped topping or whipped cream if desired.
  • Note: Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling contain wheat flour.

Video

 

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Impossible Pumpkin Pie

 

 

More Easy Gluten Free Recipes:

If you Love this Gluten Free Pumpkin Pie Recipe, check out some of my other Gluten Free Holiday Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

Gluten Free Impossible Pumpkin Pie

Keywords: Gluten Free Pumpkin Pie; Gluten Free Pumpkin Pie Recipe; Gluten Free pie crustless Recipes; Recipes using Pumpkin; Easy GF Pie Recipes; Best Gluten Free Pumpkin Pie Recipes; Easy Gluten Free Pie Recipes; Gluten Free Thanksgiving recipes; Gluten Free Christmas recipes; Gluten Free Christmas Baking; Impossible pumpkin pie using sweetened condensed milk

 

Keto and Dairy Free Mini Pumpkin Pies {No Crust}

by 3 Comments

These 5 Ingredient Crustless Keto and Dairy Free Mini Pumpkin Pies are the Perfect Dessert for the Holidays!  Skipping the Crust makes this recipe so much Quicker. The Silky Smooth individual Keto Pumpkin Pies Can be Whipped up in Under 1/2 and Hour and are a Super Easy to Make version of your favourite Holiday Dessert!

Keto and Dairy Free Mini Pumpkin Pies {No Crust}

Recipe Tips For Making Perfect Individual Crustless Dairy Free & Keto Pumpkin Pies:

– Make sure to use Pumpkin Puree and Not Pumpkin Pie Filling. The filling contains Wheat!

– Oven safe ramekins can be used instead of the silicone or tin foil muffin tin liners, if needed.

– This recipe makes a moderately sweet pumpkin pie. If you like your pie to be extra sweet, you can add an extra 1/4 cup of sweetener.

– Nutmeg can be added to this recipe if desired. Add 1/2 Tsp or add 1 Tsp of Pumpkin Pie Spice.

– Any granulated sweetener can be used instead of the swerve brown sugar, if needed.

– The remainder of the coconut cream can be used to make Keto Coconut Whipped Cream. Just add 2 Tbsp of Powdered Swerve and mix with a mixer until stiff peaks form.

Keto pumpkin pie ingredients

How Do You Make Keto and Dairy Free Pumpkin Pie?

To make these easy Keto and Dairy Free Mini Pumpkin Pies, you start by putting the can of coconut milk in the fridge for 2 hours or overnight. Preheat your oven to 350 F, then separate the liquid coconut milk from the cream by opening the refrigerated can (upside down) and pouring off the liquid.

Then use a large mixing bowl and mixer to mix the pumpkin puree with the coconut cream, eggs, swerve brown sugar and cinnamon. Mix until well combined. Line 12 muffin tin spots with silicone or tin foil muffin liners. Fill each of the spots with the pumpkin pie mixture. Bake for 18 – 20 minutes, or until firm. Let the pies cool completely before removing them from the liners.

How to make Keto and Dairy Free Mini Pumpkin Pies

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto and Dairy Free Mini Pumpkin Pies {No Crust}

Keto and Dairy Free Mini Pumpkin Pies {No Crust}

This recipe for Keto and Dairy Free Mini Pumpkin Pies makes the the Perfect Easy to Make Keto & Dairy Free Dessert to Quickly Whip up for any Occasion! Everyone knows the Filling is the best part of Pumpkin Pie, so there’s no need to mess with making Crust. The Individual pies only have 43 Calories per Pie, which makes them guilt free. Make sure to use Pumpkin Puree and NOT Pumpkin Pie Filling because the pie filling has Wheat flour in it!

If you Love Easy Low Carb Recipes that only use a few ingredients, then you’ll want to try out these Keto Chaffle Batter Blueberry Muffins. They’re Easy to Make Ahead of Time for School or Work Lunches. They also Make a Perfect Low Carb Breakfast or Grab and Go Snack for Busy Afternoons.

Keto and Dairy Free Mini Pumpkin Pies {No Crust}

Recipe Notes:

  • Make sure to use Pumpkin Puree and Not Pumpkin Pie Filling. The filling contains Wheat Flour!
  • Oven safe ramekins can be used instead of the silicone or tin foil muffin tin liners, if needed.
  • Any granulated sweetener can be used instead of the swerve brown sugar.
  • The remainder of the coconut cream can be used to make Keto Coconut Whipped Cream. Just add 2 Tbsp of Powdered Swerve and mix with a mixer until stiff peaks form.
  • This recipe makes 12 Crustless Keto and Dairy Free Mini Pumpkin Pies.

Keto and Dairy Free Mini Pumpkin Pies {No Crust}

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto and Dairy Free Mini Pumpkin Pies . If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Keto and Dairy Free Mini Pumpkin Pies {No Crust}

These 5 Ingredient Crustless Keto and Dairy Free Mini Pumpkin Pies are the Perfect Dessert for the Holidays!  Skipping the Crust makes this recipe so much Quicker. The Silky Smooth individual Keto Pumpkin Pies Can be Whipped up in Under 1/2 and Hour and are a Super Easy to Make version of your favourite Holiday Dessert!
3.96 from 22 votes
Print Pin Rate
Course: Dairy Free and Keto Dessert
Cuisine: American
Keyword: Dessert, Keto, Low Carb, Pumpkin
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 Mini Pumpkin Pies
Calories: 43kcal
Author: Lyndsay Baker

Ingredients

  • 1 Can 796 ml Pumpkin Puree
  • 1/2 Cup Full Fat Canned Coconut Milk liquid drained off
  • 2 Eggs
  • 1/2 Cup Swerve Brown Sugar
  • 1 Tsp Cinnamon

Instructions

  • Place the can of coconut milk in the fridge for 2 hours or overnight. Preheat oven to 350 F. Then separate the liquid coconut milk from the cream by opening the refrigerated can (upside down) and pouring off the liquid. Then use a large mixing bowl and mixer to mix the pumpkin puree with the coconut cream, eggs, swerve brown sugar and cinnamon. Mix until well combined.
  • Line 12 muffin tin spots with silicone or tin foil muffin liners. Fill each of the spots with the pumpkin pie mixture. Bake for 18 - 20 minutes, or until firm. Let the pies cool completely before removing them from the liners. Serve with dairy free whipped cream.
  • This recipe makes 12 Crustless Keto and Dairy Free Mini Pumpkin Pies.

Nutrition

Calories: 43kcal | Carbohydrates: 7.2g | Protein: 2g | Fat: 2g | Fiber: 1.4g

 

NUTRITIONAL INFO

1 Batch of Keto and Dairy Free Mini Pumpkin Pies = 12 Servings

1 Serving / 1 Mini Pumpkin Pie  =

43 Calories | 2.2 g Fat | 7.2 g Carbs | 1.4 g Fibre | 2 g Protein

5.8 g Net Carbs

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

 

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

 >> Click Here To Pin This Recipe <<

Keto and Dairy Free Mini Pumpkin Pies Pinterest Pin

 

Other Keto Friendly/Low Carb  Recipes:

If you Love this Keto and Dairy Free Mini Pumpkin Pies Recipe, check out some of my other Keto Friendly Sweet Treat Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

Keto and Dairy Free Mini Pumpkin Pies

Keywords: Keto and Dairy Free Mini Pumpkin Pies; Keto and Dairy Free Mini Pumpkin Pie Recipe; Keto Pie Recipes; Recipes using Pumpkin; Easy Keto Dessert Recipes; Low Carb Pie Recipes; Keto Holiday dessert recipes; Keto Pumpkin Pie recipes; keto canned pumpkin recipes; Keto individual pumpkin pie; Keto small pies made in a muffin tin; Keto dairy free dessert recipes

Keto Meat Pies

by 2 Comments

These Gluten Free & Keto Meat Pies are a Delicious Keto Version of Tourtiere, Which is a French Canadian Meat Pie Made with Ground Beef Instead of Stew. They’re a Comforting Dinner on a Cool Fall Day and Make a Perfect Appetizer for Parties or Potlucks. They’re Super Tasty On They’re Own or Can Be Served with This Easy to Make Keto Mushroom Gravy.

Keto Meat Pies

Why you’ll love these Keto Meat Pies

  • The Keto Meat Pies are an Easy Keto Dinner, that’s so satisfying.
  • They’re loaded with flavour and are  made with an easy to make with a mozzarella cheese based crust.
  • They’re made with Low Carb Fathead Dough. If You haven’t tried fathead dough yet… You’ve been missing out! It’s Amazing!!!  It’s made with a mozzarella cheese based dough that’s so versatile. It Makes an Awesome Keto Pizza Crust, Fathead Nacho Chips or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.

Keto Meat Pies

What Ingredients Do You Need to Make Keto Pies?

For the Keto Meat Pie Crust:

  • Mozzarella Cheese, Shredded
  • Sour Cream
  • Egg
  • Almond Flour
  • Coconut Flour
  • Butter
  • Salt

For The Beef Filling:

  • Ground Beef
  • Sesame Oil
  • Butter
  • Garlic Powder
  • Onion Powder
  • Cabbage
  • Water
  • Mushrooms, diced
  • Carrot
  • Fresh Basil
  • Salt and Pepper (to Taste)

Keto Meat Pies

How Do You Make Keto Meat Pies?

To make these Easy Keto Meat Pies:

Step 1. Brown the beef in a large pot. Once it’s fully cooked, add the sesame oil and butter. Add the Thinly Sliced Cabbage and 1/4 cup of water, then let Simmer for 30 minutes. Add the diced mushrooms, the sliced carrot, the chopped fresh basil and the remaining water. Let simmer for another 30 – 40 minutes or until the cabbage is caramelized. (Make sure to stir a few times throughout) Set aside to cool.

Step 2. Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg to the cheese mixture. Mix until well combined.

Step 3. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes. Divide the dough into 12 pieces. Between 2 pieces of parchment paper or plastic wrap, roll out each dough ball using a rolling pin or your fingers. Press each piece into a muffin tin. Brush the bottoms and sides of the dough with 2 Tbsp of the melted buttered poke a few holes with a fork, then bake for 5 minutes.

Step 4. Remove from the oven, then fill each of the crusts with with equal amount of the beef mixture. Use a spoon to press the meat down a little. Return to the oven and bake for another 5 – 10 minutes. Let them cool slightly, then use a knife to remove keto meat pies from the muffin tin.

This recipe makes 12 Keto Meat Pies.

Keto Meat Pies

 

More Keto Friendly/Low Carb Recipes Using Fathead Dough:

Keto Meat Pies

Recipe Notes for Making the Best Keto Meat Pies:

  • Meat pies typically have a top crust but i opted to skip it to keep the calories down. If you prefer to have crust on the top, just double the dough recipe to make your tops. I added cabbage to my beef, which i found tasted just like grilled onion. It looks like it’s to much cabbage at first but it cooks down a surprising amount throughout cooking.
  • When making the fathead dough it feels like it’s going to be too wet at first but if you keep mixing it, it thickens. It’s important for it to be mix very well.
  • Melting the shredded mozzarella and the cream cheese in a microwave depends on how powerful you microwave is. My rule of thumb is to melt the cheese in increments of 30 seconds and stir. I did 2 30 seconds and an extra 15.

Keto Meat Pies

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Meat Pies. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

★DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!★

Keto Meat Pies

Keto Meat Pies

These Gluten Free & Keto Meat Pies are a Delicious Keto Version of Tourtiere, Which is a French Canadian Meat Pie Made with Ground Beef Instead of Stew. They're a Comforting Dinner on a Cool Fall Day and Make a Perfect Appetizer for Parties or Potlucks.
5 from 1 vote
Print Pin Rate
Course: Keto Beef Dinner
Cuisine: American
Keyword: Dinner, gluten free, ground beef, Keto
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 12 meat pies
Author: Lyndsay Baker

Ingredients

  • For the Keto Meat Pie Crust:
  • 1 3/4 Cups Mozzarella Cheese Shredded
  • 2 Tbsp Sour Cream
  • 1 Egg
  • 1/4 Cup Almond Flour
  • 1/4 Cup Coconut Flour
  • 2 Tbsp Butter
  • 1/8 Tsp Salt
  • For The Beef Filling:
  • 1 lb Ground Beef
  • 1 Tsp Sesame Oil
  • 4 Tbsp Butter
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1/4 of a Small Cabbage sliced
  • 1/2 Cup Water
  • 3/4 Cup Mushrooms diced
  • 1 Medium Carrot
  • 1 Tbsp Fresh Basil
  • Salt and Pepper to Taste

Instructions

  • Brown the beef in a large pot. Once it's fully cooked, add the sesame oil and butter. Add the Thinly Sliced Cabbage and 1/4 cup of water, then let Simmer for 30 minutes. Add the diced mushrooms, the sliced carrot, the chopped fresh basil and the remaining water. Let simmer for another 30 - 40 minutes or until the cabbage is caramelized. Set aside to cool.
  • Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg to the cheese mixture. Mix until well combined.
  • Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes. Divide the dough into 12 pieces. Between 2 pieces of parchment paper or plastic wrap, roll out each dough ball using a rolling pin or your fingers. Press each piece into a muffin tin. Brush the bottoms and sides with 2 Tbsp of the melted buttered poke a few holes with a fork, then bake for 5 minutes.
  • Remove from the oven, then fill each of the crusts with with equal amount of the beef mixture. Return to the oven and bake for another 5 - 10 minutes. Let them cool slightly, then use a knife to remove keto meat pies from the muffin tin.

 

Nutritional Info

1 Batch of Keto Meat Pies =  12 Servings | Each Serving ( 1 Keto Meat Pie) =

242 Calories |  16.8 g Fat |  3.3 g Carbs | 1.5 g Fibre | 18.8 g Protein

1.8 g Net Carb per Pie

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Keto Meat Pies

 

Other Keto Friendly/Low Carb Recipes That Use Fathead Dough:

If you love this Recipe for Keto Meat Pies, check out some of my other Keto Friendly Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

 

Follow OGF on Facebook, Pinterest & Instagram

Keto Meat Pies

Keywords: Keto Meat Pies; Keto Beef Pie Recipe; Keto Mexican Recipes; Keto Recipes using ground beef; Easy Keto Appetizer Recipes; Low Carb meat pie Recipes; Keto Holiday recipes; Keto game day recipes; Best Keto recipe keto game day recipe; family friendly keto recipes; keto beef pie; keto ground beef meat pie; keto ground beef dinner recipes

Gluten Free Butter Pie Crust

by 4 Comments

This Easy to Make Flaky Gluten Free Butter Pie Crust is a perfect match for All your favourite pie recipes. Whether your favourite Pie is Sweet Pumpkin or a Savoury Quiche, this is the only gluten free pie crust recipe you need. It’s even pliable enough to make a fancy weaved top. If you’re looking for a delicious Gluten Free Pie Recipe for this flaky Gluten Free Butter Pie Crust, I’ve got you covered. These are two of my absolute favorite pies. The first is the classic Gluten Free Pumpkin Pie  and the second is a tasty Gluten Free Cookie Crumble Apple Pie.

Gluten Free Butter Pie Crust

How Do You Make Gluten Free Pie Crust?

To make the Gluten Free Butter Pie crust recipe:

Step 1: Start by cutting the cold butter into the flour, starch and sugar. Mix it until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms) The add the egg yolk, milk and vinegar. Then mix until a firm dough forms.  I like to press it into the bottom of the bowl and sort of knead it like bread dough. It will take a few minutes and seems too dry at first but just keep mixing it.

Step 2: Place the dough in a disc shape, wrapped in plastic wrap in the fridge for 1/2 – 1 hour.

Step 3: On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan.  If the dough breaks or cracks just press it back together with your fingers.

Step 4: Flip the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust. Place in the fridge for 10 minutes, then fill with the gluten free pie filling.

 

Gluten Free Butter Pie Crust

What’s the secret to Extra Flaky Gluten Free Pie Crust?

The secret to an extra flaky gluten free pie crust is using cold butter. That helps create some extra tenderness without compromising any of the flakiness.

Gluten Free Butter Pie Crust

Gluten Free Butter Pie Crust

The Best Gluten Free Pie Crust Recipe

Since going Gluten Free I hadn’t been making Pie. My old Gluten Free Pie Crust was delicious but was just too crumbly. Then I figured out this delicious Gluten Free Crust made with Butter. It that actually holds up and tastes amazing. It had been years since I’d had pie and this Gluten Free Butter Pie Crust didn’t disappoint. The Light and Flaky Butter Crust is seriously addictive.

If you’re looking for another delicious Gluten Free Recipe for the Holidays, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Gluten Free Butter Pie Crust

Need a Gluten Free Pie Filling Recipe?

If you need a gluten free pie recipe, I’ve got you covered. Here’s my two of my absolute favourite Gluten Free Pie Recipes. The first is the classic Gluten Free Pumpkin Pie  and the second is a tasty Gluten Free Cookie Crumble Apple Pie.

Gluten Free Butter Pie Crust

Gluten Free Butter Pie Crust

Recipe Notes for making the Best Gluten Free Pie Crust:

– This Gluten Free Butter Pie Crust can made and rolled out ahead of time. I roll it out really thin on the parchment paper, then cover it with plastic wrap. Then I roll it up and put it in the fridge until needed.  This makes making pie on the big day so much easier. Just unroll, place in a pie pan, fill with filling and bake.

– Pie crust can be a little challenging to make but if you take your time and keep mixing it, a lovely dough ball will form. When I’m rolling the dough out, I press the sides back in as I go. I will do a few rolls with the rolling pin, then press it all tightly back together again. Then a few more rolls, and so on.

– A trick that I found very helpful to get the crust really thin, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps when you flip the crust into the pan .

– Another key trick to getting a perfect Gluten Free Butter Pie Crust every time, is to cover the edges with tinfoil while baking. This keeps the crust from getting to dry. One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for an hour before rolling it out and again for 10 minutes before the filling goes into it, helps keep the crust nice and flaky but not too dry.

– I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

– This Recipe Makes 1 Gluten Free Butter Pie Crust.

Gluten Free Butter Pie Crust

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Gluten Free Butter Pie Crust. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Gluten Free Butter Pie Crust

Gluten Free Butter Pie Crust

Extra flaky, Gluten Free Pie Crust Recipe. This is the only gf pie crust recipe you need.
4.91 from 11 votes
Print Pin Rate
Course: Dessert, Pie
Cuisine: American
Keyword: christmas, Dessert, gluten free, Holiday, pastry
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 1 pie crust
Author: Lyndsay Baker

Ingredients

  • 2 Cups Rice Flour
  • 1 Cup Potato Starch Tapioca or Corn Starch
  • 3/4 Cup Butter
  • 1 Tbsp Sugar
  • 2 Egg Yolks
  • 1/4 Cup Milk
  • 1 Tsp White Vinegar

Instructions

  • Cut the butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms)
  • Add the egg yolk, milk and vinegar. Then mix until a firm dough forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort of knead it like bread dough. A smooth dough will form.)  Place the dough wrapped in plastic wrap in the fridge for 1/2 – 1 hour.
  • On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan.  If the dough breaks or cracks just press it back together with your fingers.
  • Flip the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust, Place in the fridge for 10 minutes, then fill with the gluten free pie filling.
  • Bake as the pie recipe directs.
  • This Recipe Makes 1 Gluten Free Butter Pie Crust.

 

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>>Click Here To Pin This Recipe<<

Gluten Free Butter Pie Crust

 

More Easy Gluten Free Recipes:

If you Love this Gluten Free Butter Pie Crust Recipe, check out some of my other Gluten Free Dessert Recipes Here:

Follow OGF On Facebook, Pinterest & Instagram

Gluten Free Butter Pie Crust

Keywords: Gluten Free Butter Pie Crust; Gluten Free Butter Pie Crust Recipe; Gluten Free crust Recipes; Recipes using rice flour; Easy GF Pie crust Recipes; Best Gluten Free Pie Crust Recipes; Pie Crust Recipes; Gluten Free Thanksgiving recipes; Gluten Free Christmas recipes; Gluten Free Christmas Baking

Gluten Free Apple Pie with Butter Crumb Topping

by 2 Comments

This Gluten Free Apple Pie with Butter Crumb Topping is one of my all time favorites. It’s easy to make and is sure to impress. It’s the perfect dessert for special family dinners or holidays. The Crust is Light and Flaky and the Cookie Crumble is a perfect match for the Brown Sugar and Cinnamon Apple Pie Filling.

Gluten Free Cookie Crumble Apple Pie

Gluten Free Cookie Crumble Apple Pie

Gluten Free Apple Pie with Butter Crumb Topping

This is one of those Pies that I like to only make when we have company over for dinner because I would eat the whole pie myself otherwise. It’s that good.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag tends to be ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

If you’re looking for another Easy and Delicious Gluten Free Dessert, Try this Baked Apple Fritter Recipe.

Gluten Free Cookie Crumble Apple Pie

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Gluten Free Apple Pie with Butter Crumb Topping. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Gluten Free Apple Pie with Butter Crumb Topping

This Gluten Free Apple Pie with Butter Crumb Topping is one of my all time favorites. It's easy to make and is sure to impress. It's the perfect dessert for special family dinners or holidays. The Crust is Light and Flaky and the Cookie Crumble is a perfect match for the Brown Sugar and Cinnamon Apple Pie Filling.
5 from 2 votes
Print Pin Rate
Course: Gluten Free Pie
Cuisine: American
Keyword: apple, Dessert, gluten free, pie
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 1 pie
Author: Lyndsay

Ingredients

  • For the Gluten Free Pie Crust:
  • 2 Cups Rice Flour
  • 1 Cup Potato Starch
  • 1 Tbsp Sugar
  • 3/4 Cup Shortening
  • 2 Egg Yolks
  • 1/4 Cup Milk
  • 1 Tsp Vinegar
  • For the Filling:
  • 8- 10 Apples
  • 1 Tbsp Corn Starch
  • 1/2 Cup Brown Sugar
  • 2 Tsp Cinnamon
  • For the Cookie Crumble Topping:
  • 1 Cup Brown Sugar
  • 3/4 Cup Rice Flour
  • 6 Tbsp Butter or Margarine

Instructions

  • Pre heat oven to 375 F.
  • Peel and slice the apple. In a large mixing bowl mix the apples, sugar and cinnamon.
  • Cut the butter into the flour and sugar, mix until well combined. (I use my hands and squish the shortening and flour together until a crumbly mixture forms)
  • Add the egg yolks, milk and vinegar. Then mix until a firm dough forms.
  • On a lightly rice floured piece of parchment paper on your counter, roll out to dough until it’s big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.
  • Place the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust, then fill with the apples.
  • In a large bowl, mix the brown sugar and rice flour, mix until well combined. Add the butter and mix with your hands until it turns into crumbly cookie dough texture.
  • Sprinkle the topping on top of the Apples.
  • Bake for 45- 50 minutes.

 

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Gluten Free Apple Pie with Butter Crumb Topping

Gluten Free Apple Pie with Butter Crumb Topping

More Easy Gluten Free Recipes:

If you Love this Gluten Free Cookie Crumble Apple Pie Recipe, check out some of my other Gluten Free Recipes Here:

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

Gluten Free Apple Pie with Butter Crumb Topping

Gluten Free Pumpkin Pie

by 16 Comments

This Easy to Make Homemade Gluten Free Pumpkin Pie is a long time family favourite! It’s requested every year at Thanksgiving dinner because it’s just so tasty. The recipe uses sweetened condensed milk to sweeten the pumpkin. This makes an already delicious pie even more creamy and delicious. I hope your family enjoys it as much as mine does!

Gluten Free Pumpkin Pie

How Do You a Make Gluten Free Pumpkin Pie?

To Make this Pumpkin Pie recipe:

1. Cut the butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the shortening and flour together until a crumbly mixture forms)

2. Add the egg yolk, milk and vinegar.  Mix until a firm dough ball forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort of knead it like bread dough. A smooth dough will form.)  Place the dough wrapped in plastic wrap in the fridge for 1/2 – 1 hour.

3. Pre heat oven to 425 F.

4. In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, egg and cinnamon.

5. On a lightly rice floured piece of parchment paper on your counter, roll out to dough until it’s big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.

6. Place the rolled out crust into the pie pan then trim the edges. Put the crust in the fridge for another 10 minutes. Then use a fork to poke some holes into the bottom of the crust and fill with the gluten free pumpkin pie filling.

7. Cover the edges with strips of tin foil then, Bake for 15 minutes. Then turn your oven down to 350 F. Bake for approximately  another 40-45 minutes. Let cool completely before serving.

Gluten Free Pumpkin Pie

Ingredients Needed for making the Best Gluten Free Pumpkin Pie

To make this yummy pie you”l need:

For the Flaky Gluten Free Butter Crust

  • Rice Flour
  • Potato Starch (Tapioca or Corn Starch)
  • Butter
  • Sugar
  • Egg Yolks
  • Milk
  • White Vinegar

For the Pumpkin Pie Filling:

  • Pumpkin Puree
  • Sweetened Condensed Milk
  • Egg
  • Cinnamon

Gluten Free Butter Pie Crust 

More Gluten Free Holiday Recipes To Try:

Gluten Free Butter Pie Crust 

Gluten Free Pumpkin Pie

This Gluten Free Pumpkin Pie is always a hit. There’s never leftovers so make sure to get your piece while it lasts. The Light and Flaky Gluten Free Pie Crust is a perfect match for the Creamy Pumpkin Filling. I prefer my Pumpkin Pie with just Cinnamon but if you love Pumpkin Pie Spice then just add 1 Tbsp along with the Cinnamon.

Pie crust can be a little more challenging to make but if you take your time and keep mixing it, a lovely dough ball will form. When I’m rolling the dough out, I press the sides back in as I go. I will do a few rolls with the rolling pin then press it all tightly back together again. then a few more rolls, and so on.

>>Click Here To Pin This Recipe To Pinterest<<

Gluten Free Pumpkin Pie

Recipe Note:

– Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling contain wheat flour.

– To get the crust really thin, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps when you flip the crust into the pan .

– Another key trick to getting a perfect Gluten Free Butter Pie Crust every time, is to cover the edges with tinfoil while baking. This keeps the crust from getting to dry. One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for an hour before rolling it out and again for 10 minutes before the filling goes into it. This helps keep the crust nice and flaky and not too dry.

– Serve with Whipped Cream.

– This Recipe Makes 1 Gluten Free Pumpkin Pie.

Gluten Free Butter Pie Crust

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Easy Gluten Free Pumpkin Pie. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

This Easy to Make Homemade Gluten Free Pumpkin Pie is made with a flaky butter butter crust! The recipe uses sweetened condensed milk to sweeten the pumpkin. This makes an already delicious pie even more creamy and delicious. I hope your family enjoys it as much as mine does.
4.89 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Dessert, gluten free, pie, Pumpkin, thanksgiving
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 2 hours
Servings: 1 Pumpkin Pie
Author: Lyndsay Baker

Ingredients

  • For the Gluten Free Pie Crust:
  • 2 Cups Rice Flour
  • 1 Cup Potato Starch or Tapioca or Corn Starch
  • 3/4 Cup Butter
  • 1 Tbsp Sugar
  • 2 Egg Yolks
  • 1/4 Cup Milk
  • 1 Tsp Vinegar
  • For the Pumpkin Pie Filling:
  • 1 Can of Pumpkin Puree
  • 1 Can Sweetened Condensed Milk
  • 1 Egg
  • 1 Tbsp Cinnamon

Instructions

  • Cut the butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the shortening and flour together until a crumbly mixture forms)
  • Add the egg yolk, milk and vinegar. Then mix until a firm dough forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort of knead it like bread dough. A smooth dough will form.) Place the dough wrapped in plastic wrap in the fridge for 1/2 - 1 hour.
  • Pre heat oven to 425 F.
  • In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, egg and cinnamon.
  • On a lightly rice floured piece of parchment paper on your counter, roll out to dough until it's big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.
  • Place the rolled out crust into the pie pan then trim the edges. Put the pie crust in the fridge for another 10 minutes , then use a fork and poke some holes into the bottom of the crust. Then fill with the gluten free pumpkin pie filling.
  • Cover the edges of crust with tin foil and Bake for 15 minutes. Then turn your oven down to 350 F. Bake for approximately another 40-45 minutes. Let cool completely before serving.
  • Note:  Make sure it's the Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling have wheat in them.
  • This Recipe Makes 1 Gluten Free Pumpkin Pie.
  • Serve with Whipped Cream.

 

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Gluten Free Pumpkin Pie

More Easy Gluten Free Recipes:

If you Love this Gluten Free Pumpkin Pie Recipe, check out some of my other Gluten Free Holiday Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

Gluten Free Pumpkin Pie 

Keywords: Gluten Free Pumpkin Pie; Gluten Free Pumpkin Pie Recipe; Gluten Free pie crust Recipes; Recipes using rice flour; Easy GF Pie crust Recipes; Best Gluten Free Pumpkin Pie Recipes; Easy Gluten Free Pie Recipes; Gluten Free Thanksgiving recipes; Gluten Free Christmas recipes; Gluten Free Christmas Baking