Delicious Flourless Pumpkin Pie Gluten Free Recipes
GLUTEN FREE CRUSTLESS PUMPKIN PIE
Gluten-free crustless pumpkin pie. Delicious and easy to make.
Provided by Anita Schoeb
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
- Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 22.7 g, Cholesterol 57.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 337 mg, Sugar 19.3 g
DELICIOUS FLOURLESS PUMPKIN PIE (GLUTEN-FREE)
Absolutely delicious and light! Tastes just like a regular pumpkin pie, but healthier! Serve with whipped cream or plain.
Provided by gluten-free-me
Categories Pie
Time 45m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Separate egg whites from yolks.
- Add 1/2 tsp of salt to egg yolks and whisk.
- Mix egg yolks, vanilla, sugar, butter, pumpkin, spices, and yogurt.
- Beat egg whites until stiff but not peaked and fold into the batter til smooth.
- Pour into 1 greased pie dish or cake pan.
- Bake at 350F degrees for 30 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 290.3, Fat 15.1, SaturatedFat 8.8, Cholesterol 127.5, Sodium 350.7, Carbohydrate 35.3, Fiber 0.9, Sugar 29.6, Protein 5.3
EASY PUMPKIN RECIPES THAT KIDS LOVE: PUMPKIN PIE COOKIES & MORE
If you're looking for a snack-worthy Fall treat, I've got you! These delicious and nutritious pumpkin pie cookies are soft, fluffy and kid-approved!
Provided by Sarah Remmer, RD
Categories Desserts
Time 28m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
- In a mixing bowl whisk together flours, oats, spices, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter/coconut oil and brown sugar until combined. Mix in egg, vanilla extract and pumpkin and gently fold until just combined.
- Scoop dough out using a medium cookie scoop, or 2 Tbsp at a time, and drop onto prepared baking sheets spacing cookies 2-inches apart. Flatten them just slightly.
- Bake one sheet at a time in preheated oven until cookies are set, about 13-14 minutes.
- Allow to cool, and top with favourite cream cheese or vanilla icing prior to serving (or not!)
HEALTHY PUMPKIN PANCAKES (VEGAN + GF)
These super thick and fluffy flourless pumpkin pancakes are a filling, healthy, satisfying, protein-packed and easy breakfast recipe! Made with no eggs, butter, oil or flour, these pumpkin pancakes are naturally gluten free and vegan!
Provided by Arman
Categories Breakfast
Time 10m
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a blender and blend until smooth and combined. If the batter is too thick, add extra milk.
- Let the batter sit for at least 5 minutes, for the mixture to thicken.
- Preheat a nonstick pan over medium heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 2-3 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 2-3 minutes on the second side. Repeat until all the batter is used up.
Nutrition Facts : Calories 162 kcal, ServingSize 1 serving, Carbohydrate 28 g, Protein 4 g, Fat 4 g, Sodium 349 mg, Fiber 3 g
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