Pie

Keto and Dairy Free Mini Pumpkin Pies {No Crust}

November 17, 2019 by officially gluten free Leave a Comment

Keto and Dairy Free Mini Pumpkin Pies

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!

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.

How to Make Keto and Dairy Free Mini Pumpkin Pies

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.

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s 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}

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.

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Keto and Dairy Free Mini Pumpkin Pies

“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! “

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

Directions

1. 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.

2. 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.

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.

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

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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 Recipes Here:

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Keto and Dairy Free Mini Pumpkin Pies

Keto and Dairy Free Mini Pumpkin Pies {No Crust}

Save Print

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

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 ½ and Hour and are a Super Easy to Make version of your favourite Holiday Dessert!

Author: Lyndsay Baker

Recipe type: Dairy Free and Keto Dessert

Cuisine: American

Serves: 12 Mini Pumpkin Pies

Ingredients

1 Can 796 ml Pumpkin Puree
½ Cup Full Fat Canned Coconut Milk (liquid drained off)
2 Eggs
½ 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.

Keto Meat Pies

October 21, 2018 by officially gluten free Leave a Comment

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. They’re Super Tasty On They’re Own or Can Be Served with This Easy to Make Keto Mushroom Gravy.

To make these Keto Meat Pies, you brown the beef in a large pot. Once it’s fully cooked, add the sesame oil and butter. Then 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 of the dough 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.

Keto Meat Pies

These 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. 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.

Have You Tried Low Carb Fathead Dough Yet? If You Haven’t… 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.

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s 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 your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

While on the Keto diet 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’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Meat Pies

“These 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. Meat pies typically have a top crust but i opted to skip it to keep the calories down.”

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)

Directions

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.

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.

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.

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.

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Still Hungry? Check out These Keto Recipes:

Easy Keto Sour Cream and Chive Crackers

Crockpot Keto Brocoli Soup

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

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Keto Meat Pies

Save Print

Prep time

20 mins

Cook time

1 hour 15 mins

Total time

1 hour 35 mins

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.

Author: Lyndsay Baker

Recipe type: Keto Beef Dinner

Cuisine: American

Serves: 12 meat pies

Ingredients

For the Keto Meat Pie Crust:
1¾ Cups Mozzarella Cheese, Shredded
2 Tbsp Sour Cream
1 Egg
¼ Cup Almond Flour
¼ Cup Coconut Flour
2 Tbsp Butter
⅛ 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
¼ of a Small Cabbage, sliced
½ Cup Water
¾ 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 ¼ 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.

Gluten Free Butter Pie Crust

October 4, 2017 by officially gluten free 4 Comments

Gluten Free Butter Pie Crust

In my early 20’s, I was known for my delicious pies. My roommates would help me make one for all the dinner parties and potlucks, that we went to. We would show up, so proud with the most gorgeous 5 lb Apple Pie you’ve ever seen. Everyone always raved about it. One roommate liked it so much that he once took the pie out of the oven half cooked, cut a slice and then returned it to the oven to finished cooking.

Since going Gluten Free I’ve Struggled to achieve the Perfect Gluten Free Pie Crust. It was always either to crumbly but tasted amazing or it was to hard and hardly edible. I’m overjoyed to tell you that, through a whole lot of trial and error. I’ve made a Gluten Free Pie Crust that is both Flaky and Delicious.

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.

Gluten Free Butter Pie Crust

This Gluten Free Butter Pie Crust is a perfect match for Sweet Pumpkin Pie or a Savory Quiche. It makes a wonderful apple pie and is 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.

One of the reasons that 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.

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.

Gluten Free Butter Pie Crust

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

Directions

1.Cut the cold 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)

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

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.

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.

5. Bake as Pie Recipe Directs – Need a 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.

This Recipe Makes 1 Gluten Free Butter Pie Crust.

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.

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If you liked this recipe for Gluten Free Butter Pie Crust, you may also like these recipes for:

Gluten Free Perogies

Gluten Free Pumpkin Pie

Everything Mashed Potato Flatbread

Gluten Free Stuffing

Gluten Free Butter Tarts

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Gluten Free Butter Pie Crust

Save Print

Prep time

1 hour

Cook time

40 mins

Total time

1 hour 40 mins

Author: Lyndsay Baker

Recipe type: Pie

Serves: 1 pie crust

Ingredients

2 Cups Rice Flour
1 Cup Potato Starch (Tapioca or Corn Starch)
¾ Cup Butter
1 Tbsp Sugar
2 Egg Yolks
¼ 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 ½ – 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 Pie Recipe Directs - 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
This Recipe Makes 1 Gluten Free Butter Pie Crust.

Gluten Free Cookie Crumble Apple Pie

November 20, 2015 by officially gluten free 2 Comments

Gluten Free Cookie Crumble Apple Pie

This Gluten Free Cookie Crumble Apple Pie 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. 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.

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

Gluten Free Cookie Crumble Apple Pie

Ingredients

For the Gluten Free Pie Crust:

2 Cups Rice Flour

1 Cup Potato Starch

1 Tbsp Sugar

3/4 Cup Butter

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

Directions

1. Pre heat oven to 375 F.

2. Peel and slice the apple. In a large mixing bowl mix the apples, sugar and cinnamon.

3.Cut the cold 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)

4. Add the egg yolks, milk and vinegar. Then mix until a firm dough forms.

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. Use a fork and poke some holes into the bottom of the crust, then fill with the apples.

7. 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.

8. Sprinkle the topping on top of the Apples.

9. Bake for 45- 50 minutes.

This Recipe makes 1 Gluten Free Cookie Crumble Apple Pie.

If you liked this recipe for Gluten Free Cookie Crumble Apple Pie, Then you may also like these recipes:

Gluten Free Baked Apple Fritters

Gluten Free Butter Tarts

Everything Mashed Potato Flatbread

Gluten Free Perogies

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Gluten Free Cookie Crumble Apple Pie

Cookie Crumble Apple Pie

Save Print

Prep time

20 mins

Cook time

50 mins

Total time

1 hour 10 mins

Author: Lyndsay

Recipe type: Gluten Free Pie

Serves: 1 pie

Ingredients

For the Gluten Free Pie Crust:
2 Cups Rice Flour
1 Cup Potato Starch
1 Tbsp Sugar
¾ Cup Shortening
2 Egg Yolks
¼ Cup Milk
1 Tsp Vinegar
For the Filling:
8- 10 Apples
1 Tbsp Corn Starch
½ Cup Brown Sugar
2 Tsp Cinnamon
For the Cookie Crumble Topping:
1 Cup Brown Sugar
¾ 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.

Gluten Free Pumpkin Pie

October 7, 2015 by officially gluten free 16 Comments

Gluten Free Pumpkin Pie

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. This helps keep the crust nice and flaky and not too dry.

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.

Note: This is an Updated version of this recipe.

Ingredients

For the Gluten Free Crust:

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

For the Pumpkin Pie Filling:

1 Can of Pumpkin Puree

1 Can Sweetened Condensed Milk

1 Egg

1 Tbsp Cinnamon

Directions

1.Cut the butter into the flour, stach 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.

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.

Note: Make sure to use 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.

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If you liked this Gluten Free Pumpkin Pie Recipe, You may also like these Gluten Free Recipes for:

Keto Pumpkin Cinnamon Rolls

Gluten Free Perogies

Sausage and Sauerkraut Spring Rolls

Gluten Free Stuffing

Lets Connect on Social Media

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Gluten Free Pumpkin Pie

Save Print

Prep time

1 hour

Cook time

1 hour

Total time

2 hours

Author: Lyndsay Baker

Recipe type: Dessert

Serves: 1 Pumpkin Pie

Ingredients

For the Gluten Free Crust:
2 Cups Rice Flour
1 Cup Potato Starch (or Tapioca or Corn Starch)
¾ Cup Butter
1 Tbsp Sugar
2 Egg Yolks
¼ 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, stach 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 ½ - 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.