What’s better than pumpkin pie…
PUMPKIN PIE THREE WAYS!
Thanks to Pillsbury, the holidays will be even tastier with this easy classic pumpkin pie recipe, accompanied by two additional twists on the original standard.
 With so much pumpkin-goodness nestled into flaky gluten-free pie crusts, these recipes will surely become holiday favorites each year.

*Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

 

Gluten-Free Maple Walnut Pumpkin Pie (pictured above)

Makes 8 servings

www.pillsbury.com

A hint of maple blends in beautifully, making this gluten-free pumpkin pie absolutely irresistible!

Ingredients

Crust

1/2 container Pillsbury™ Gluten Free refrigerated pie and pastry dough

Filling

2 eggs

1 teaspoon pumpkin pie spice

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 can (14 oz) sweetened condensed milk (not evaporated)

3 tablespoons real maple syrup or gluten-free maple-flavored syrup

Topping

1/3 cup packed brown sugar

1/3 cup chopped walnuts

1 tablespoon butter, softened

Maple Whipped Cream, if desired

1 cup whipping cream

1/4 cup real maple syrup or gluten-free maple-flavored syrup

Steps

1. Heat oven to 425°F. Knead dough until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into a round 1 1/2 inches larger than top of 9-inch pie plate.

2. Carefully peel off top sheet of paper. Replace paper to cover loosely; carefully turn dough over, and remove second sheet of paper. Use paper to carefully turn dough over into ungreased pie plate; remove paper. Press dough firmly against bottom and up side of plate. Flatten edge with fork or crimp for decorative edge.

3. In medium bowl, beat eggs slightly with whisk. Beat in pumpkin pie spice, pumpkin, condensed milk and syrup. Pour into crust-lined pie plate. Cover edge of crust with strips of foil.

4. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 30 minutes longer. Meanwhile, in small bowl, mix topping ingredients until crumbly. Sprinkle over top of pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled.

5. Just before serving, in large bowl, beat cream with electric mixer on medium speed about 1 minute or until cream begins to thicken, then on high speed until soft peaks form. Gradually beat in syrup until blended and stiff peaks form. Serve with pie. Cover and refrigerate any remaining pie and whipped cream.

*This pie can be baked a day ahead and refrigerated until serving time. Make the whipped cream up to 4 hours ahead, and chill it separately.

 

pillsbury gluten free classic pumpkin pieGluten-Free Classic Pumpkin Pie

Makes 8 servings

www.pillsbury.com

A classic pumpkin pie made with Pillsbury® Gluten Free pie and pastry dough—a dessert that everyone can enjoy!

 

 

Ingredients

1/2 container Pillsbury™ Gluten Free refrigerated pie and pastry dough

2 eggs

1 1/2 teaspoons pumpkin pie spice

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 can (14 oz) sweetened condensed milk (not evaporated)

Sweetened whipped cream, if desired

Steps

1. Heat oven to 425°F. Knead dough until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into a round 1 1/2 inches larger than top of 9-inch pie plate.

2. Carefully peel off top sheet of paper. Replace paper to cover loosely; carefully turn dough over, and remove second sheet of paper. Use paper to carefully turn dough over into ungreased pie plate; remove paper. Press dough firmly against bottom and up side of plate. Flatten edge with fork or crimp for decorative edge.

3. In medium bowl, beat eggs slightly with whisk. Beat in pumpkin pie spice, pumpkin and condensed milk. Pour into crust-lined pie plate. Cover edge of crust with strips of foil.

4. Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 35 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped cream. Cover and refrigerate any remaining pie.

*No pumpkin pie spice on hand? You can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground nutmeg and ground allspice.

 

pillsbury gluten free toffee pecan pumpkin pieGluten-Free Toffee Pecan Pumpkin Pie

Makes 12 servings

www.pillsubry.com

Toffee bits and pecan pieces make this pie-lover’s delight a holiday tradition.

 

 

Ingredients

1/2 container (15.8 oz ) Pillsbury™ Gluten Free pie and pastry dough

1/2 cup gluten free toffee bits

1/2 cup chopped pecans

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 1/2 cups light brown sugar

2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1/2 cup milk

1/2 cup whipping (heavy) cream

3 eggs

Steps

1. Heat oven to 375F. Roll 1/2 container pie crust between 2 pieces of waxed paper to 10-inch circle. Remove waxed paper; press into 9-inch deep dish pie plate. Flute edges of crust.

2. Sprinkle bottom of crust with toffee bits and pecans. In medium bowl, mix pumpkin, sugar, spice and salt until smooth. Add milk, cream and eggs; beat until mixture is smooth.

3. Pour into crust lined pie dish. Bake 55 to 65 minutes or until knife inserted in center comes out clean. Cool. Refrigerate pie.

*If a deep-dish pie plate is not available, use a 10-inch pie plate or pour all but 1 cup pie filling into pie plate. Bake remaining cup of filling in 10-oz ramekin with the pie but check for doneness after 30 minutes.

 

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