Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Wheat Free Pumpkin Pie Recipe
    Lost? Site Map

    Wheat Free Pumpkin Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    5 mins

    1 hr 45 mins

    Angela Curtis's Note:

    I got this recipe from "The Natural Gourmet" by Annemarie Colbin. I like to alternate the grains I use in cooking, so I liked the fact that this pie was wheat-free. It is also (for those keeping track) refined sugar free. At first I questioned the fact that the recipe tells you to use whole rolled oats, but it gives the finished product a rustic feel and taste that I personally enjoyed. Remember, use real maple syrup, not pancake syrup. And preferably use grade B syrup. I wasn't sure what to put for prep time, if you think you know, feel free, but a lot of the prep is done while other things are cooking.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    9inch pie

    Units: US | Metric

    For the Crust

    Filling

    Directions:

    1. 1
      Preheat oven to 400.
    2. 2
      Cut squash in half lengthwise.
    3. 3
      The stalk can be difficult to cut through so do the rest first and you should be able to get it apart.
    4. 4
      Leave the seeds in.
    5. 5
      Place cut side down on a cookie sheet (remember, leave the seeds in) and bake 45-50 minutes until soft.
    6. 6
      While the squash is cooking, oil a 9 inch deep-dish pie plate to prepare to make the crust.
    7. 7
      Combine oats, brown rice flour, and almonds in a large bowl.
    8. 8
      In a seperate bowl, whisk together the oil, maple syrup, water, and salt.
    9. 9
      Pour wet ingredients into dry and stir well to mix.
    10. 10
      Wet your hands.
    11. 11
      With wet hands, press the crust evenly into prepared pie plate from the center outward, going up the sides.
    12. 12
      Remember to pess into the little"corners" of the pie plate as crusts tend to be thick there.
    13. 13
      The oven should already be at the correct temperature because of the squash.
    14. 14
      Bake 5-7 minutes until crust is set, but not brown.
    15. 15
      The squash is presumably done by now (I wouldn't recommend baking the pie crust at the same time as the squash).
    16. 16
      When the squash is cool enough to handle scoop out the seeds and discard as desired.
    17. 17
      Scoop pulp out of skins and place directly into blender or food processor.
    18. 18
      You should have about 3 cups.
    19. 19
      Place eggs, maple syrup, salt, and spices into the container of the food processor or blender with the squash.
    20. 20
      Process until smooth.
    21. 21
      Pour filling into prebaked pie crust and bake at 400 F for 15 minutes.
    22. 22
      Reduce heat to 375F and bake for 30 minutes more until set.
    23. 23
      Let pie cool to room temperature and then chill throughly before serving.

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    • on January 03, 2010

      55

    Advertisement

    Nutritional Facts for Wheat Free Pumpkin Pie

    Serving Size: 1 (2144 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3230.7
     
    Calories from Fat 1224
    37%
    Total Fat 136.0 g
    209%
    Saturated Fat 19.1 g
    95%
    Cholesterol 634.5 mg
    211%
    Sodium 1695.6 mg
    70%
    Total Carbohydrate 466.8 g
    155%
    Dietary Fiber 52.5 g
    210%
    Sugars 168.7 g
    675%
    Protein 73.1 g
    146%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes