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Gluten Free Maple Walnut Pumpkin Pie

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  • Prep 25 min
  • Total 4 hr 50 min
  • Servings 8
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A hint of maple blends in beautifully, making this gluten-free pumpkin pie absolutely irresistible!
Created Jul 30, 2014
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Ingredients

  • CRUST
  • 1/2 tub Pillsbury* Gluten Free Refrigerated Pie and Pastry Dough
  • FILLING
  • 2 eggs
  • 1 tsp (5 mL) pumpkin pie spice
  • 1 can (14oz/398 mL) pure pumpkin (about 1 3/4 cups/425 mL)
  • 1 can (300 mL) sweetened condensed milk (not evaporated)
  • 3 tbsp (45 mL) real maple syrup or gluten-free maple-flavoured syrup
  • TOPPING
  • 1/3 cup (75 mL) packed brown sugar
  • 1/3 cup (75 mL) chopped walnuts
  • 1 tbsp (15 mL) butter, softened
  • MAPLE WHIPPED CREAM, IF DESIRED
  • 1 cup (250 mL) whipping cream
  • 1/4 cup (50 mL) real maple syrup or gluten-free maple-flavoured syrup

Steps

  •  
    1
    Heat oven to 425°F. Knead dough until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into a round 1 1/2 inches larger than top of 9-inch pie plate.
  •  
    2
    Carefully peel off top sheet of paper. Replace paper to cover loosely; carefully turn dough over, and remove second sheet of paper. Use paper to carefully turn dough over into ungreased pie plate; remove paper. Press dough firmly against bottom and up side of plate. Flatten edge with fork or crimp for decorative edge.
  •  
    3
    In medium bowl, beat eggs slightly with whisk. Beat in pumpkin pie spice, pumpkin, condensed milk and syrup. Pour into crust-lined pie plate. Cover edge of crust with strips of foil.
  •  
    4
    Bake 15 minutes. Reduce oven temperature to 350°F. Bake 30 minutes longer. Meanwhile, in small bowl, mix topping ingredients until crumbly. Sprinkle over top of pie. Bake about 10 minutes longer or until knife inserted in centre comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled.
  •  
    5
    Just before serving, in large bowl, beat cream with electric mixer on medium speed about 1 minute or until cream begins to thicken, then on high speed until soft peaks form. Gradually beat in syrup until blended and stiff peaks form. Serve with pie. Cover and refrigerate any remaining pie and whipped cream.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Substitution: For 1 teaspoon pumpkin pie spice, substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg.

Nutrition Information

550 Calories, 27g Total Fat, 7g Protein, 69g Total Carbs, 42g Sugars

Nutrition Facts

Serving Size: 8 Servings
Calories
550
Total Fat
27g
Saturated Fat
10g
Trans Fat
0g
Cholesterol
65mg
Sodium
440mg
Total Carbs
69g
Dietary Fiber
2g
Sugars
42g
Protein
7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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