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A Pumpkin Pie That's Gluten Free

Updated on March 20, 2014
BlossomSB profile image

Bronwen is interested in food, diet and creating recipes, as she has prepared family meals and organised church and home functions.

A large slice for me, please.
A large slice for me, please. | Source

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3.5 stars from 2 ratings of Pumpkin Pie That's Gluten Free

Tasty Pumpkin Pie

I don't always like pumpkin pie and most of them are made with traditional wheaten flour that upsets me, but this recipe seems to work quite well. It uses alternative ingredients and yet it is not really complicated and does not take too long to prepare, especially if you cook the pumpkin while the base is being made. However, there are a few pointers that may help.

  • The cinnamon and mixed spice add to the flavour and the dates add to the nutrition and colour of the pie.
  • It's best to keep the base fairly thin, as it takes a while to cook if it is thick and could also burn on the outside.
  • Just about any kind of pumpkin will work with this recipe, but I like Queensland Blue because it is firmer and has a good colour and flavour. I must admit it is harder to cut and peel, though, so do watch your fingers!
  • The pumpkin can easily be cooked the day before and stored in the refrigerator, ready for when you have time to make the base.
  • Sometimes when I make this pie I need to cook it for longer, so do test it before removing it from the oven.
  • If it does not all disappear, it can be frozen.
  • If you do not want to add the sugar or honey, it works quite well without these.
  • If you do not want to add the egg, but can tolerate sugar, use a couple of tablespoons of Golden Syrup. It works well as a substitute.

A spoon measure is useful
A spoon measure is useful | Source

Cook Time

Prep time: 1 hour
Cook time: 1 hour
Ready in: 2 hours
Yields: Provides eight good-sized servings
Add the ingredients
Add the ingredients | Source

Ingredients

  • 2 cups Brown Rice Flour, (or Gluten Free Flour)
  • 1/2 cup Almond Meal
  • 2 tablespoons Linseed Meal, (Flaxseed Meal)
  • 2 tablespoons Olive Oil, (or other vegetable oil)
  • 4 teaspoons Cinnamon powder
  • 1 kg Pumpkin, Queensland Blue is good
  • 1/2 cup Pitted Dates
  • 1/2 teaspoon Mixed Spice
  • 1 Egg, Medium size
  • 2 Tablespoons Honey
  • 2 Tablespoons Sugar, Brown is good
  • Water
Mash the pumpkin
Mash the pumpkin | Source
Prepare the Base
Prepare the Base | Source
Add the pumpkin mixture and cook
Add the pumpkin mixture and cook | Source
  1. Cut the pumpkin into manageable pieces, peel, and steam until cooked.
  2. Break up dates, place in a bowl, pour boiling water over and leave until needed.
  3. In a good-sized bowl, mix together the flour, almond meal, linseed meal and half the cinnamon.
  4. Mix in the oil and some water and add to the dry ingredients in the bowl. Stir together and continue to add water until the dough is a good consistency. If you inadvertently add too much water, a little linseed meal will help to absorb the liquid.
  5. Press the dough into flan dish or similar. Make sure it comes up the sides. Cook in an oven at 180 C for about half an hour. Make sure it is cooked before removing from the oven.
  6. While the base is cooking, mash the pumpkin with the dates. Add the beaten egg, the remaining cinnamon, mixed spice, sugar and honey. If it is not moist enough add a little water.
  7. When the base is cooked, remove from the oven, spread the pumpkin mixture over it and return to the oven for about half to three-quarters of an hour. Make sure it is firm before removing from the oven.
  8. Cool. Remove to serving plate and cut required slices. I served it with ice-cream, but it would be nice with coconut cream, too. Enjoy!
Enjoy!
Enjoy! | Source

Comments

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    • sujaya venkatesh profile image

      sujaya venkatesh 3 years ago

      a nutritious diet blo

    • Faith Reaper profile image

      Faith Reaper 3 years ago from southern USA

      Oh, I love pumpkin pie, and it is even better gluten free! Thank you for sharing your recipe. It looks so delicious.

      Up and more, pinning and tweeting

      Have a blessed day,

      Faith Reaper

    • mackyi profile image

      I.W. McFarlane 3 years ago from Philadelphia

      I'm going to put my pumpkins to use this year! Thanks for sharing this seemingly delicious recipe.

    • always exploring profile image

      Ruby Jean Fuller 3 years ago from Southern Illinois

      I have not made a pie since i was diagnosed with celiac disease, i make lots of cakes using the gluten free cake mixes. This looks and sounds delicious, i will try it. Thank you Blossom.

    • Eiddwen profile image

      Eiddwen 3 years ago from Wales

      I have never tried Pumpkin but you never know.

      Thanks for sharing Blossom.

      Eddy.

    • MsDora profile image

      Dora Isaac Weithers 3 years ago from The Caribbean

      Sounds healthy, looks healthy, must be healthy--and tasty too with that cinnamon flavor. Thank you for this gluten free recipe.

    • Jackie Lynnley profile image

      Jackie Lynnley 3 years ago from The Beautiful South

      Well I am trying my best to go gluten free so thank you for a tasty looking recipe!

    • jhamann profile image

      Jamie Lee Hamann 3 years ago from Reno NV

      I love pumpkin pie and my family has recently gone gluten free. This hub fulfills every requirement. Thank you Blossom. Jamie

    • MizBejabbers profile image

      MizBejabbers 3 years ago

      Thanks for sharing; I’m gluten free by necessity, not choice. The dates in the pie sound interesting. It’s a great idea to make a thin pie in a flan pan because getting the gluten free crust done can be a real chore. You mentioned the kind of pumpkin you like best, and it reminds me of the Thanksgiving that I made the best pumpkin pie ever. I went back to the produce market to get some more of that great tasting pumpkin, and they informed me that it wasn’t a pumpkin that I’d bought. It was a Hubbard squash, and they were out. Luckily I still had some in the back of freezer. Voted up++

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      sujaya venkatesh: Yes, it is, as well as being tasty.

      Faith Reaper: Bless you! Thank you for your enthusiastic comments.

      mackyi: Do! It is delicious.

      always exploring: I'm sorry to hear you have this problem, but knowing the cause of the problem is great. Celiac disease is not fun, but with a bit of creativity it does not have to be too limiting.

      Eiddwen: I know! We always think of pumpkin as a vegetable, and I do love it - mashed or roasted, but the pie can be great, too.

      MsDora: The cinnamon flavour is great, but it's also very good for us, so it's healthy, too.

      Jackie Lynnley: I hope it works for you. Thank you for your comments.

      jhamann: I'm so glad, Jamie. I hope you enjoy it.

      MizBejabbers: I love your story! It's interesting what we can use and it still seems to work. I haven't tried a squash, but I really should - that's a great idea.

    • Mekenzie profile image

      Susan Ream 3 years ago from Michigan

      I must say I am impressed with you dear Blossom! I have never made a pumpkin pie from a real pumpkin - only used canned pumpkin. Is there a real benefit to using the fresh pumpkin - if not I'm not sure I'd put the energy into preparation etc. of a real pumpkin.

      I just got put on a gluten free diet so this recipe is timely for me. The pictures look scrumptious.

      Thanks for another very helpful hub!

      Blessings,

      Mekenzie

    • teaches12345 profile image

      Dianna Mendez 3 years ago

      This is my type of pie: healthy and gluten-free. I am so wanting that slice you cut from the pie! Voted way up and pinning.

    • profile image

      barbat79 3 years ago

      Great recipe...I forwarded the link to my friend who strives for these types of recipes Thanks Blossom!!

    • Frank Atanacio profile image

      Frank Atanacio 3 years ago from Shelton

      do I like gluten? hmm.. anyways 5 stars for this pumpkin pie recipe blossoms thank you for sharing :)

    • jo miller profile image

      jo miller 3 years ago from Tennessee

      Just the type of recipe I need now. Will bookmark for later. Thanks for sharing.

    • FlourishAnyway profile image

      FlourishAnyway 3 years ago from USA

      This is a good alternative for those among us who are sensitive to gluten. Thanks for sharing.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Mekenzie: I'd never thought of using canned pumpkin. That would certainly make the job easier and much faster, too. However, I don't know whether the canned variety would lose some of it's goodness, that's a good question. It's possible, as it has to be cooked a second time in the pie.

      Teaches12345: Too late! I've eaten it! Seriously, it does taste good, so I'm glad you like the recipe.

      barbat79: Great! I hope your friend likes it.

      Frank Atanacio: Gluten free is really just normal food, but just choosing things that don't have gluten in them. Thank you for the stars!

      jo miller: So glad that it will be useful for you.

      FlourishAnyway: It's fun and a pleasure to share. Thank you for your comment.

    • AliciaC profile image

      Linda Crampton 3 years ago from British Columbia, Canada

      I love pumpkin pie, especially with ice cream. I also need to limit the amount of wheat that I eat. This sounds like a great gluten free pie! I like the idea of adding coconut cream to it, too. Thanks for sharing the recipe, Blossom.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      AliciaC: I used to think it would taste weird, as I love roasted pumpkin, but I've certainly changed my mind. It's so versatile. Thank you for your comments.

    • mackyi profile image

      I.W. McFarlane 3 years ago from Philadelphia

      Yes BlossomSB, I'm definitely going to do two things. First, I am going to send it over to Pinterest, ie. Pin it, and then make me one of your pies:-)

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      mackyi: That sounds like a great idea. Hope you love it.

    • Vellur profile image

      Nithya Venkat 3 years ago from Dubai

      A yummy and delicious gluten free pumpkin pie recipe, thank you for sharing.

    • sachithsenanayake profile image

      sachith senanayake 3 years ago from sri lanka

      Mmm that looks soo yummy!

    • rebeccamealey profile image

      Rebecca Mealey 3 years ago from Northeastern Georgia, USA

      Sounds...and looks delicious. I know several people that have gone gluten free and feel better. Thanks for sharing!

    • DanaTeresa profile image

      Dana Strang 3 years ago from Ohio

      This looks yummy! I am always glad to find gluten free recipes. I love pie too so this is perfect.... thank you.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Vellur: Thank you, it is!

      sachithsenanayake: It tastes great. Thank you for your comment.

      rebeccamealey: Yes, gluten free may be sometimes a fad, but it's really helpful when it's needed and it does make people feel better - no more pains in the tummy after a meal.

      DanaTeresa: So glad that it is helpful. Hope you enjoy it.

    • PaoloJpm profile image

      John Paolo B.Magdaluyo 3 years ago from Philippine

      I never tasted one, but seems good hope to try one in some time.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      PaoloJpm: No, we don't usually have them in Australia, either, they're an American thing and we used to think that pumpkin is a vegetable and would not be good as a dessert, but it is really nice.

    • PaoloJpm profile image

      John Paolo B.Magdaluyo 3 years ago from Philippine

      Oh, I see, we dont have that here in the Philippines as well. Anyway.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      No. They don't grow well in warmer climates. When we lived in the tropics I tried to grow them, but the few that were produced were very watery and did not mature, however, the leaves provided a green vegetable that was acceptable to the children, and we'd never used them before!

    • aviannovice profile image

      Deb Hirt 3 years ago from Stillwater, OK

      This is definitely a winer with me. I found another person at work that is definitely gluten intolerant. Seems to me that this is a lot more common than most people thunk or even realize.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      aviannovice: Thank you. Yes, I think a lot of people suffer without realizing the cause, or else they like certain foods and cannot imagine living without them, but it's certainly worth the effort to be without pain.

    • Thelma Alberts profile image

      Thelma Alberts 2 years ago from Germany

      I love pumpkin pie. In fact, I´m planning to bake one this week. Thanks for sharing the recipe. I might try this. Voted up and pinned!

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      I wonder if you've tried it yet? I'd love to know how it went. Thank you for your vote and comment.

    • joedolphin88 profile image

      Joe 2 years ago from north miami FL

      My father loves pumpkin pie, I'll be making this for him for fathers day. Thank you for the excellent recipe.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      joedolphin88: How lovely! I hope it goes well and that he loves it.

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