Gluten Free Dessert Recipes

13 Jun , 2016 Cuisine and Food

Crustless Pumpkin Pie


2 eggs

2 cups (1 can) of pumpkin

1 2/3 cups of evaporated milk

3/4 cup of sugar

1/2 teaspoon of salt

1 teaspoon of cinnamon

1/4 teaspoon of ground ginger

1/2 teaspoon of nutmeg

1/4 teaspoon of allspice

1/4 cup of gluten free flour mix (rice flour, tapioca flour, potato starch)


1. Preheat the oven to 425 F. Grease a pie plate.

2. Add eggs to a large bowl. Beat them slightly.

3. Add a can of pumpkin and evaporated milk to eggs.

4. Add sugar. Mix until dissolved.

5. In a separate bowl, mix salt, cinnamon, ground ginger, nutmeg, allspice, and gluten free flour mix.

6. Add dry ingredients to the pumpkin mixture.

7. Pour batter into the prepared pie plate.

8. Place into the oven. Bake for 15 minutes.

9. Turn the oven down to 300 F to 350 F. Bake until set.

Gluten Free Pumpkin Pie

Ingredients: Pie Crust

1 cup of brown or white rice flour

1/2 cup of potato starch (not potato flour)

1/4 cup of amaranth flour

1/4 cup of sorghum flour

1 tablespoon of sugar

1 teaspoon of cinnamon

1/4 teaspoon of guar gum

1/4 teaspoon of salt

1 cup of cold butter

1 egg

1 tablespoon of ice water

Instructions: Pie Crust

Can be made in a food processor

1. Add all dry ingredients to a large mixing bowl. Mix thoroughly to distribute guar gum.

2. Cut cold butter into cubes and use a pastry blender or a fork (not your hands) to mix into the dry ingredients. If using a food processor, use pulse to mix.

3. Lightly beat an egg. Add to the mixture.

4. Water is added to the mixture. Add more if needed. The texture should not be too wet or dry. The dough should hold together.

5. Place dough onto a clean surface and form into a disk. Wrap with plastic wrap and refrigerate for an hour.

6. Preheat oven to 350 F.

7. Remove from the refrigerator, and place on a clean, floured surface.

8. Roll out in a circle about 1/8 to 1/4 inch thick, then move to pie plate. Dough can be rolled on a piece of parchment or wax paper to transfer over to the pie plate easier.

9. Trim the edges. Use a fork to poke holes into the bottom of the crust.

10. Bake for 10 to 15 minutes.

Ingredients: Pie Filling

16 ounces (1 can) of pumpkin

12 ounces of evaporated milk

3/4 cup of sugar

2 eggs

1/2 teaspoon of salt

1 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1/4 teaspoon of allspice

1/4 teaspoon of ginger

1/8 teaspoon of cloves

2 teaspoons of amaranth flour

Instructions: Pie Filling

1. Preheat oven to 400 F.

2. Mix pumpkin, evaporated milk, and sugar in a large bowl. Add beaten eggs.

3. In a separate bowl, mix the remaining ingredients. Add to pumpkin mixture.

4. Pour into pre-baked piecrust.

5. Bake for 40 to 50 minutes until set.

Gluten Free Pecan Pie


2 eggs

2/3 cup of sugar

1/2 teaspoon of salt

1/4 teaspoon of nutmeg

1/2 cup of light corn syrup

2 tablespoons of melted butter

1 teaspoon of vanilla extract

1 cup of pecans

Use same piecrust for gluten free pumpkin pie.


1. Preheat oven to 400 F.

2. Lightly beat eggs. Add sugar.

3. Add remaining ingredients except pecans.

4. Coarsely chop some pecans. Add all pecans to the batter, or arrange whole pecans as desired.

5. Bake for 15 minutes, and then turn the temperature down between 300 F and 350 F for about 30 minutes.

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