This recipe is adapted from Alton Brown's ubiquitous Pumpkin Pie. We've made some ingredient substitutions to better fit a Paleo template (like using our homemade Gingersnap Cookies for the crust base). This classic take on Pumpkin Pie is perfect for Thanksgiving, and a great treat for your...
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This yummy pie recipe packs in layers of delicious autumn flavors with its gingersnap crust and pumpkin custard filling. Besides the length of baking time, this pie really only takes a few minutes to throw together. In my opinion, it is always worth the time to make pies and baked goods ...
This Pumpkin Pie with a Gingersnap Crust, made with Greek yogurt, a gingersnap crust, and less sugar, will be a hit at your Thanksgiving or holiday table.
Pumpkin Pie With a Grain Free Crust: Here's a gluten free crust for a traditional pumpkin pie. No need to wait till Fall to prepare and bake it. As you can acquire pureed pumpkin caned. Lots of fiber in the crust with the coconut flour, 63% to be exact.
This gluten-free pumpkin pie ditches the crust but keeps all the cozy, pumpkin spice vibes you love. With a silky custard made from pumpkin puree, warm spices, and a touch of maple syrup, it’s a no-fuss dessert that’s as easy as it is delicious. Chill it, top it with a fluffy...
Mixing Tools: you’ll need a whisk, spatula, or hand mixer to create the two pie fillings in this sweet dessert. Whatever you prefer to use will work! Aluminum Foil: if the edges of your pie crust get a little too golden brown before the pumpkin layer is done baking, you’ll need ...
Both the crust and pie can be made up to 2 days ahead of the celebration, saving you from day-of holiday stress in the kitchen.
Definitely bake the pie with a rimmed sheet pan underneath it, especially if using a tart shell with a removable bottom. The removable bottom will allow some of the butter from the crust to leak through shell (which is perfectly fine!), so you want to make sure you have something to cat...
Serving a pumpkin pie with a soggy crust won't thrill your dining companions. Keeping the crust crisp on a pumpkin pie is more of a challenge than with most other pies because the custard filling is primarily liquid and the crust easily absorbs liquid.