Homemade Pumpkin Pie Spice gluten-free

yield 8 servings


Ingredients:

  1. Pie filling
  • 1 (15-ounce) can pure pumpkin
  • 3/4 cup pure maple syrup
  • 3/4 cup whipping cream
  • 3 large eggs
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves2. How to make flaky gluten-free dough

3. For Whipped cream:

  • 1 cup chilled whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  •  1 Vanilla bean  or 1 tea spoon of vanilla extract

PREPARATION

  1. For pie:
    1. Position rack in bottom third of oven and preheat oven to 350°F. Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well.
    2. Pour pumpkin mixture into prepared pie crust. Bake until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
  2. For Vanilla bean whipped cream:
    1. Using electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons powdered sugar, (optional) 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract/or bean in large bowl until soft peaks form.
    2. Serve pie cold or at room temperature with whipped cream.
    3. For garnish sprinkle a pinch of cinnamon

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s