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Gluten-Free Pecan Crusted Pumpkin Pie
Created by: Howcan Team
Ingredients
- 1 1/2 cups of gluten-free all-purpose flour
- 1/2 cup of unsalted butter, cold and cubed
- 1/2 cup of chopped pecans
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 1 can (15 ounces) of pumpkin puree
- 3/4 cup of brown sugar
- 2 teaspoons of pumpkin pie spice
- 1/2 teaspoon of salt
- 3 large eggs
- 1 cup of heavy cream
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, combine 1 1/2 cups of gluten-free all-purpose flour, 1/2 cup of cold and cubed unsalted butter, 1/2 cup of chopped pecans, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt. Pulse until the mixture resembles coarse crumbs.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake for 15 minutes, then remove from the oven and set aside.
- In a large bowl, whisk together 1 can of pumpkin puree, 3/4 cup of brown sugar, 2 teaspoons of pumpkin pie spice, 1/2 teaspoon of salt, 3 large eggs, 1 cup of heavy cream, and 1 teaspoon of vanilla extract until smooth.
- Pour the pumpkin filling into the pre-baked pecan crust.
- Bake the pie for 45-50 minutes, or until the center is set and the crust is golden brown.
- Allow the pie to cool completely before serving. Enjoy your gluten-free pecan crusted pumpkin pie!
The Gluten-Free Pecan Crusted Pumpkin Pie is a delightful twist on the classic pumpkin pie, perfect for those with gluten sensitivities. This delectable dessert features a rich, creamy pumpkin filling infused with warm spices like cinnamon, nutmeg, and cloves, all nestled in a crunchy, nutty pecan crust. The origins of this innovative pie can be traced to the growing demand for gluten-free options in the culinary world. Chefs and bakers sought to create a pie that would cater to those with dietary restrictions without compromising on flavor. Today, this indulgent treat can be found in specialty bakeries and restaurants across the country, with some establishments adding their own unique flair to the recipe. For the best version of this dish, look for a pie with a perfectly spiced pumpkin filling and a buttery, toasted pecan crust. Alternatively, home bakers can experiment with alternative methods such as using almond flour or oats in the crust for a different texture. Whether enjoyed during the fall season or as a year-round indulgence, the Gluten-Free Pecan Crusted Pumpkin Pie is a delightful marriage of flavors and textures that is sure to please any dessert lover.
80 min
8
320 calories
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