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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 5 hrs 25 mins Servings: 8 Yield: Makes one 9-inch pie pumpkin-pie-gluten-free-pumpkin-vegan-apple-pie-d112284.jpg
Ingredients Ingredient Checklist Crisp Rice-Almond Piecrust 1 1/2 cups canned unsweetened pumpkin puree or Steamed Squash Puree 3 large eggs, room temperature 3/4 cup packed light muscovado sugar or light-brown sugar 1 tablespoon cornstarch 1/2 teaspoon coarse salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves 1 cup milk (1/2 cup, if using acorn-squash puree)
Cook’s Notes When Martha made this recipe on “Martha Bakes,” she topped the pie with Honey Whipped Yogurt. To make it, whisk together 3 cups Greek yogurt, 3 tablespoons honey, and 1/2 teaspoon vanilla extract. Whipped yogurt can be refrigerated for up to 5 days.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 5 hrs 25 mins Servings: 8 Yield: Makes one 9-inch pie pumpkin-pie-gluten-free-pumpkin-vegan-apple-pie-d112284.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 5 hrs 25 mins Servings: 8 Yield: Makes one 9-inch pie
Recipe Summary
prep: 20 mins total: 5 hrs 25 mins
Servings: 8 Yield: Makes one 9-inch pie
prep: 20 mins
total: 5 hrs 25 mins
prep:
20 mins
total:
5 hrs 25 mins
Servings: 8
Yield: Makes one 9-inch pie
8
Makes one 9-inch pie
pumpkin-pie-gluten-free-pumpkin-vegan-apple-pie-d112284.jpg
pumpkin-pie-gluten-free-pumpkin-vegan-apple-pie-d112284.jpg
Ingredients
Ingredients
- Crisp Rice-Almond Piecrust 1 1/2 cups canned unsweetened pumpkin puree or Steamed Squash Puree 3 large eggs, room temperature 3/4 cup packed light muscovado sugar or light-brown sugar 1 tablespoon cornstarch 1/2 teaspoon coarse salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves 1 cup milk (1/2 cup, if using acorn-squash puree)
Directions
Preheat oven to 375 degrees. Press crust mixture evenly into bottom and up sides of a 9-inch pie dish. Bake until golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce temperature to 325 degrees.
In a medium bowl, whisk together pumpkin puree and eggs. In another bowl, stir together sugar, cornstarch, salt, and spices; whisk in pumpkin mixture. Whisk in milk.
Place pie dish on a rimmed baking sheet. Pour filling into crust and bake until filling is just set, 50 to 55 minutes. Let cool completely on a wire rack. Serve room temperature or chilled. Pie can be stored in refrigerator up to 2 days.
Cook’s Notes When Martha made this recipe on “Martha Bakes,” she topped the pie with Honey Whipped Yogurt. To make it, whisk together 3 cups Greek yogurt, 3 tablespoons honey, and 1/2 teaspoon vanilla extract. Whipped yogurt can be refrigerated for up to 5 days.
Cook’s Notes
When Martha made this recipe on “Martha Bakes,” she topped the pie with Honey Whipped Yogurt. To make it, whisk together 3 cups Greek yogurt, 3 tablespoons honey, and 1/2 teaspoon vanilla extract. Whipped yogurt can be refrigerated for up to 5 days.
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All Reviews for Gluten-Free Spiced Pumpkin Pie
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All Reviews for Gluten-Free Spiced Pumpkin Pie
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
