Gluten Free Blender Pumpkin Pie Recipes

GLUTEN-FREE PUMPKIN PIE

Steps:

• Turn the oven down to 350 degrees. Place the rack on the lowest setting. Beat the eggs in a large bowl and brush the pastry lightly with the beaten egg. Place in the oven and prebake 7 minutes. Remove from the heat and allow to cool.
• Combine the pumpkin purée, brown sugar, almond flour, molasses, vanilla, cinnamon, ginger, cloves, nutmeg and salt in a saucepan and heat over medium heat, stirring with a heat-proof rubber spatula, until the mixture begins to sputter. Turn the heat to low and simmer, stirring, for 2 to 3 minutes. Remove from the heat and transfer to a food processor fitted with the steel blade or to a bowl if using a hand blender. Add the eggs, milk, and yogurt and blend until thoroughly combined and the mixture is very smooth.
• Scrape the purée into the pie shell. Place on a baking sheet and bake in the preheated oven for 50 minutes, or until a knife inserted in the center comes out almost clean and the pie jiggles when gently shaken. It should not bake until it cracks. Remove from the heat and cool on a rack.

GLUTEN FREE BLENDER PUMPKIN PIE

Steps:

• Preheat and oven to 180 C / 350°F.
• Throw everything in the blender until smooth and creamy.
• Pour into a greased 8 inch pie dish and bake for about an hour and a half or until set.
• Leave the pie to cool completely and it will solidify.
• Serve with vegan cream or vegan ice cream. YUM!

GLUTEN-FREE IMPOSSIBLE PUMPKIN PIE

Steps:

• Preheat oven and prep pan. Preheat the oven to 350°F. Spray pie pan with nonstick cooking spray.
• Blend pie ingredients together. In a blender or food processor, add all of the pumpkin pie ingredients. Blend until smooth (about 1 minute) scraping sides halfway through.
• ⭐️Fill pie pan then bake. Place the pie pan onto a baking sheet. Pour pie batter into the pie pan. Bake for 35-45 minutes or until the center is set. Let the pie cool.
• Make whipped topping. In a medium sized bowl add whipped topping, vanilla, and cinnamon. Use a spatula to fold the ingredients together until just blended. Do not overmix. Fold the top of the piping bag over then fill with whipped topping. Refrigerate until ready to use.
• Prep piping bag. Cut the bottom off the piping bag and place the open start tip into the bag. Fold the top of the piping bag over then fill with whipped topping. Refrigerate until ready to use.
• Decorate the pie. Gently squeeze the piping bag and move it in a small circle to get circular whipped topping peaks. Continue to do this around the pie. Refrigerate pie until ready to serve.