Thursday, November 6

Gluten Free Pumpkin Pie


This post contains sponsored content. Without the help of brands like Pacific and Diamond Nuts, I would not be able to take the time to post new recipes for you all! 

Too much pumpkin pie, is that a thing? Somehow I doubt it. One can never consume enough pie, especially the pumpkin varieties. It is practically health food because of the pumpkin right? Add some pecans and dates.... and this defiantly holds a health food status.

This pumpkin pie is made with a walnut date crust for my gluten free friends, the filling is sweetened with a touch of molasses, brown sugar and then topped with a molasses sweetened meringue.

Your friends and family will we request this pie over and over during the holiday season, I guarantee.



This pie is also pretty easy to make. The crust can't get any simpler, it contains no added sugar or fat and is  just ground up Diamond of California Shelled Pecans and some dates.


To prepare the filling, whisk together a couple of eggs, with spices, vanilla and Pacific Foods Organic Pumpkin Puree.

What I love most about this particular brand of pumpkin is that it is really similar in texture and color to fresh pumpkin puree. Often the canned pumpkin is packed and not as loose as the fresh, which changes the texture of my baked treats.




Once the pie is baked, you can prepare your meringue topping. For this I use my favorite cloud frosting recipe, also known as seven minute frosting. It's just whipped egg whites (meringue) sweetened with hot maple syrup, corn syrup, honey or in this case molasses.



I like to serve my pumpkin pie warm, however you can also refrigerate to chill before topping with meringue. To make it just that much prettier, you can even toast the top with a kitchen torch or broiler.




Gluten Free Pumpkin Pie

Ingredients:

For the crust:
1.5 cups Diamond of California Shelled Pecans
1 cup chopped dates, with the pits removed

For the filling:
3 eggs
1 cup milk
1 16 oz container of Pacific Foods Organic Pumpkin Puree
1 tbs pumpkin pie spice
1/4 cup brown sugar
1 tbs molasses

For the topping:
3 egg whites, room temperature
1/4 cup granulated sugar
1/4 tsp salt
1/3 cup molasses

Directions:

Preheat oven to 350 degrees.

In a food processor, grind dates and pecans together until they are fine and can be pressed into the bottom of a pie plate.

Press into the bottom of a 9 inch pie plate and set aside.

In a mixing bowl, whisk your filling ingredients together until smooth. Pour into the pie plate.

Bake for about about 20-30 minutes or until the center just barely jiggles.

Allow to cool, and prepare your meringue right before serving.

To prepare topping, whip egg whites with an electric mixer on high until soft peaks from. Turn mixer down to medium/high and slowly add in sugar and salt.

At the same time, bring molasses to a boil and then set aside to cool just slightly.

Return mixer to high, and once stiff peaks form, slowly drizzle in hot molasses.

Once the egg whites are stiff and shiny,  remove from mixer and gently spread on the top of your finished pie.

You can torch the top to create that pretty brown color, or leave as is.

(Disclaimer: I received monetary compensation to write this post. However as always, all opinions are my own.)

16 comments:

  1. We really enjoy Pacific Foods products, so I will have to be on the lookout for the pumpkin puree. This pie looks absolutely fantastic.

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  2. i notice you don't show us a photo of a cut piece. guess i'm questioning how that "crust" manages to hold together? Just asking. sure sounds good!

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    1. Hi! Yes, I didn't take a photo because we scarfed it down too fast haha. As to your question on how it holds up, it's much like any graham cracker crust. It cuts best when cold, however warm works ok too!

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  3. I have several bags of Diamond nuts at the ready in my freezer and kitchen right now for Fall baking and love Pacific organic products too. I did not know they make pumpkin puree however and will now keep my eye out for it! This is some serious meringue! I love it.

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  4. I am loving the crust, and I have the Pacific Foods pumpkin puree in my cupboard just waiting to be made into pie!

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  5. I saw your photo on Instagram and thought that it couldn't be true, but yes it is true, this pie exists! I need to make this asap and I love the nut and date crust that you used. The meringue topping is perfect and I love toasted meringue.

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  6. The pecan crust is such a great idea!!!

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  7. Oooh a crust made of totally nuts and dates??? SO cool.

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  8. This is awesome, Carrie! Love that amazing crust!

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  9. love the crust! the fact that it's gluten free is awesome with so many people on restricted diets nowadays.

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  10. I can't get over that meringue! I'm not typically big on pumpkin pie after the first few bites, but the meringue might bring me around...

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  11. omg why have I never put meringue on pumpkin pie??? What is wrong with me??

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  12. Ok, I'll admit it, I'm not a huge pumpkin pie person. But this pie? THIS looks like a pumpkin pie I could get behind. Love that crust!

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  13. Hi! I enjoy your recipies, and since I've a daughter with celiac disease, it's nice to get inspiration for naturally glutenfree cakes. Since I live in Denmark, I don't know the kind of molasses used in this cake, but here a lot of liquid sugar-products contains malt/barley. Just be aware of this, if you are making this cake for a person who is allergic to gluten.

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