This gluten free pumpkin pie recipe goes out to all of our American friends celebrating Thanksgiving this weekend – especially those of you (like me) craving the sentimental flavours of childhood while dealing with pesky new restrictions in adulthood.
I was recently diagnosed as ‘gluten intolerant’. It’s a diagnosis that comes after a frustrating year of physical changes following my thyroidectomy surgery. As much as I may not welcome restriction to my ‘I want to eat it ALL’ lifestyle, I find myself much more willing to make whatever changes are necessary to feel in control of my own body again. Willing but am I able?? It won’t be easy, I know this much. Restraining myself at the holiday table, especially the dessert table, will be tough. Fortunately I’ll be bringing along some sweet security: Gluten Free Pumpkin Pie Cups.
With this recipe, I’ve maintained the traditional flavours and texture of a classic Thanksgiving pumpkin pie, but approached the preparation as I would a jarred custard. Once baked, the pumpkin pie filling tastes just like Grandma used to make — sans gluten — and the crunchy, sweet praline topping will have you forgetting all about a pastry bottom. Plus, this version has the bonus convenience of a little jar to carry to the couch and launch into your post-Turkey coma position with. I’ll be so bold to say, I think I went beyond creating a gluten free alternative with this recipe and actually improved upon the original. *Gasp!* Could she be so bold??!
You be the judge.
- 2 cups pure pumpkin puree
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- dash of ground cloves
- dash of ground mace
- ½ tsp salt
- 1 tsp vanilla extract
- 2 large farm-fresh eggs
- 1 can (300 ml) sweetened condensed milk
- 1 cup pecan, roughly chopped
- ¼ cup dark brown sugar, packed
- pinch of salt
- 1 tsp vanilla extract
- 2 tsp corn syrup
- Preheat oven to 350°F (180°C).
- Puree pumpkin, spices and salt in a food processor or blender. This breaks up any fibers in the pumpkin to create a smooth pudding effect. Pulse on high for 30 seconds, stir with spatula, and pulse on high again.
- Using your spatula, transfer pumpkin puree to a large pot. Cook pumpkin puree on low heat, stirring constantly, for about 4 minutes to cook off excess moisture. Remove from heat and whisk in sweetened condensed milk, eggs and vanilla.
- Align your jars (or ramekins) in a 9”x13” cooking pan. Spoon pumpkin mixture evenly into each jar. Wipe mouths clean if any spills. (No. Not yours, silly. The mouths of the jars!)
- Boil kettle, pour hot water half way up the jar. Place tray in the oven and bake for approximately 35 minutes, or until pumpkin filling is puffed and the centre no longer jiggles when shaken.
- While pumpkin jars are baking, toss pecans, brown sugar and salt in a bowl. Stir in corn syrup and vanilla; make sure all are evenly coated.
- Remove the pumpkin jars from the oven once set (about 35 mins). Sit on top of the oven for 3 minutes so the tops can cool and settle into a flatter surface. Using your hands, place a small handful of praline topping in the center of each jar. Return all into the oven and bake for another 10 minutes.
- Let your pumpkin pie jars cool for at least 2 hours before digging into, they’re even better if you chill them in the fridge overnight.
- Prepares 4 jars (size pictured). Could prepare 6 to 8 traditional ramekins.