Pumpkin Dessert Recipes Gluten Free

Pumpkin Dessert Recipes Gluten Free

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20 of the Best Gluten Free Pumpkin Recipes You Must Make This Fall
20 of the Best Gluten Free Pumpkin Recipes You Must Make This Fall from parade.com

Introduction

Are you on a gluten-free diet but still crave sweet treats? Look no further than these pumpkin dessert recipes! Not only are they gluten-free, but they’re also full of autumn flavors and healthy ingredients. From pumpkin pie to cookies, there’s a recipe for every type of pumpkin lover. So, grab your apron and let’s get baking!

Ingredients

For the pumpkin puree: – 1 small pumpkin – 1 tablespoon olive oil For the pumpkin pie filling: – 1 1/2 cups pumpkin puree – 1/2 cup coconut milk – 1/2 cup maple syrup – 2 eggs – 1 teaspoon cinnamon – 1/2 teaspoon ginger – 1/4 teaspoon nutmeg – 1/4 teaspoon salt For the pumpkin cookies: – 1/2 cup coconut flour – 1/2 cup almond flour – 1/2 cup pumpkin puree – 1/4 cup maple syrup – 1/4 cup coconut oil – 1 egg – 1 teaspoon cinnamon – 1/2 teaspoon ginger – 1/4 teaspoon nutmeg – 1/4 teaspoon salt

Instructions

For the pumpkin puree: 1. Preheat your oven to 375°F (190°C). 2. Cut the pumpkin in half and remove the seeds. 3. Rub the pumpkin with olive oil and place it on a baking sheet. 4. Roast the pumpkin for 45 minutes to 1 hour, or until it’s tender. 5. Scoop out the pumpkin flesh and puree it in a blender or food processor until smooth. For the pumpkin pie filling: 1. Preheat your oven to 350°F (175°C). 2. In a large bowl, whisk together the pumpkin puree, coconut milk, maple syrup, eggs, cinnamon, ginger, nutmeg, and salt. 3. Pour the mixture into a pie crust. 4. Bake for 45-50 minutes, or until the filling is set. 5. Let the pie cool before serving. For the pumpkin cookies: 1. Preheat your oven to 350°F (175°C). 2. In a medium bowl, mix together the coconut flour, almond flour, cinnamon, ginger, nutmeg, and salt. 3. In another bowl, whisk together the pumpkin puree, maple syrup, coconut oil, and egg. 4. Add the dry ingredients to the wet ingredients and mix until a dough forms. 5. Scoop the dough onto a baking sheet lined with parchment paper. 6. Bake for 15-20 minutes, or until the cookies are golden brown. 7. Let the cookies cool before serving.

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Nutritional Information

Pumpkin puree: – Calories: 49 – Fat: 2g – Carbohydrates: 8g – Fiber: 1g – Protein: 1g Pumpkin pie filling (serving size: 1/8th of pie): – Calories: 245 – Fat: 14g – Carbohydrates: 28g – Fiber: 2g – Protein: 4g Pumpkin cookies (per cookie): – Calories: 85 – Fat: 6g – Carbohydrates: 7g – Fiber: 2g – Protein: 2g

Cooking Time

– Pumpkin puree: 45 minutes to 1 hour – Pumpkin pie filling: 45-50 minutes – Pumpkin cookies: 15-20 minutes

Equipment

– Baking sheet – Parchment paper – Blender or food processor – Pie dish

Serving Suggestions

– Pumpkin pie: Serve with whipped cream or vanilla ice cream. – Pumpkin cookies: Enjoy with a cup of tea or coffee.

Variations

– Add chopped nuts to the pumpkin pie filling for extra crunch. – Use pumpkin pie spice instead of individual spices in the pumpkin cookies. – Make a crustless pumpkin pie by pouring the filling into a greased pie dish and baking as usual.

Substitutions

– Use honey instead of maple syrup in the pumpkin pie filling or cookies. – Substitute butter for coconut oil in the pumpkin cookies. – Use store-bought pumpkin puree instead of making your own.

Storage

– Pumpkin puree: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months. – Pumpkin pie: Store in the refrigerator for up to 4 days. – Pumpkin cookies: Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

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Tips

– To make the pumpkin puree easier to blend, steam the pumpkin halves for a few minutes before roasting them. – Use a food processor to blend the pumpkin puree for a smoother texture. – Let the pumpkin pie cool completely before slicing to prevent it from falling apart.

Notes

– These recipes are not only gluten-free but also dairy-free and refined sugar-free. – You can adjust the sweetness of the dessert to your liking by adding more or less maple syrup or honey. – These desserts are perfect for Thanksgiving or any fall-themed gathering.

Frequently Asked Questions

Q: Can I use canned pumpkin puree instead of making my own? A: Yes, you can use canned pumpkin puree as a substitute for homemade puree. Q: Can I use all-purpose flour instead of coconut and almond flour in the pumpkin cookies? A: Yes, you can use all-purpose flour instead of coconut and almond flour, but the cookies will no longer be gluten-free. Q: Can I freeze the pumpkin pie? A: Yes, you can freeze the pumpkin pie for up to 2 months. Thaw it in the refrigerator overnight before serving.

Conclusion

In conclusion, pumpkin dessert recipes can be delicious and healthy, even when they’re gluten-free. By making your own pumpkin puree and using wholesome ingredients, you can enjoy sweet treats without the guilt. So, try out these recipes and let us know which one is your favorite!

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