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Gluten-Free Pumpkin Custard Pie with Pecan Crust
Created by: Howcan Team
Ingredients
- For the Pecan Crust:
- 1 1/2 cups of pecans
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 4 tablespoons of unsalted butter, melted
- For the Pumpkin Custard Filling:
- 1 (15-ounce) can of pumpkin puree
- 3/4 cup of brown sugar
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/2 teaspoon of salt
- 3 large eggs
- 1 cup of heavy cream
- 1/2 cup of milk
Instructions
- Preheat the oven to 350°F (175°C).
- To make the pecan crust, place the pecans, granulated sugar, and salt in a food processor and pulse until the pecans are finely ground.
- Transfer the ground pecans to a bowl and stir in the melted butter until well combined.
- Press the pecan mixture into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10 minutes, then remove from the oven and set aside.
- In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
- Add the eggs, heavy cream, and milk to the pumpkin mixture and whisk until smooth.
- Pour the pumpkin custard filling into the pre-baked pecan crust.
- Bake the pie for 40-45 minutes, or until the center is set but still slightly wobbly.
- Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Slice and serve the gluten-free pumpkin custard pie with pecan crust. Enjoy!
The Gluten-Free Pumpkin Custard Pie with a pecan crust is a delightful twist on the classic pumpkin pie, perfect for those with gluten sensitivities or looking for a nutty, flavorful crust. This delectable dessert has gained popularity in recent years as more people seek gluten-free options. The pecan crust adds a rich, buttery flavor that complements the creamy pumpkin custard filling. Renowned chefs and bakeries across the United States, particularly in the Pacific Northwest and the Northeast, have put their own spin on this indulgent treat. For the best version of this dish, seek out bakeries or restaurants known for their gluten-free and nut-based desserts. The key to perfecting this pie lies in achieving the ideal balance of spices in the pumpkin custard and ensuring the pecan crust is perfectly toasted for a satisfying crunch. Whether enjoyed during the holidays or as a year-round indulgence, this pie is a must-try for anyone seeking a gluten-free dessert with a delightful twist.
70 min
8
320 calories
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