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Delight in Autumn: Gluten-Free Impossible Pumpkin Pie Recipe

As the leaves turn golden and the air takes on a crisp chill, thoughts of autumnal festivities come rushing in. One of the quintessential desserts of the season is undoubtedly pumpkin pie, a comforting treat that evokes feelings of nostalgia and warmth. For those who are living a gluten-free lifestyle or simply wish to accommodate gluten-sensitive guests, this gluten-free Impossible Pumpkin Pie offers a deliciously innovative twist on the classic recipe.

What is Impossible Pumpkin Pie?

The term "Impossible" refers to the unique aspect of this pie—it forms its own crust while baking, eliminating the need for a traditional pie pastry. This not only makes preparation incredibly easy but also caters to those who might struggle with gluten-based ingredients. The result is a smooth, creamy filling that sits on a naturally formed custard-like base, offering a delightful texture that is sure to impress.

Ingredients

For this gluten-free version, you’ll need the following ingredients:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 can (12 oz) evaporated milk
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup sugar (or substitute with coconut sugar for a healthier option)
• 1/4 cup melted butter (or dairy-free alternative)
• 3 large eggs
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/2 tsp salt
• Optional: whipped cream or coconut cream, for serving

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will ensure that your pie bakes evenly.

2. Blend the Ingredients: In a large mixing bowl, combine the pumpkin puree, evaporated milk, gluten-free flour, sugar, melted butter, eggs, pumpkin pie spice, vanilla extract, and salt. Using a blender or whisk, mix until the ingredients are fully combined and smooth.

3. Pour into the Baking Dish: Lightly grease a 9-inch pie plate with butter or a non-stick spray. Pour the mixture into the pie plate, ensuring it is evenly distributed.

4. Bake: Place the pie in the preheated oven and bake for approximately 60 minutes, or until the centre is set and a knife inserted into the centre comes out clean. The pie will puff up while baking and then settle as it cools.

5. Cool and Serve: Once baked, remove the pie from the oven and allow it to cool at room temperature for about 30 minutes. For best results, refrigerate for another couple of hours before serving. This will enhance the flavours and allow it to set properly.

6. Garnish: Serve your gluten-free Impossible Pumpkin Pie with a dollop of whipped cream or coconut cream on top, adding an indulgent touch that complements the warm spices of pumpkin pie.

Nutritional Benefits

This gluten-free dessert not only satisfies your sweet tooth but also boasts nutritional benefits from the pumpkin. Rich in vitamins A and C, as well as being a source of fibre, pumpkin is a fantastic ingredient to include in your autumn repertoire.

Conclusion

This Gluten-Free Impossible Pumpkin Pie is the perfect addition to any autumn gathering or Thanksgiving celebration. With its easy preparation and delectable taste, it’s sure to become a favourite with both gluten-free and gluten-loving guests alike. So, why not embrace the flavours of the season and give this delightful pie a try? After all, enjoying good food is one of life’s simplest pleasures, especially during this beautiful time of year. Happy baking!

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