Introducing the Mightylicious Gluten-Free Pumpkin Pie, a delectable dessert that shatters the misconception that gluten-free treats lack flavor and texture. Over the years, the culinary world has made remarkable strides, transforming gluten-free indulgences into delights that rival their traditional counterparts.
Mightylicious, renowned for its artisanal cookies, stands as a testament to this evolution. Their gluten-free creations not only excel in flavor but also in texture, all while being crafted from clean, all-natural, non-GMO ingredients. Today, we are thrilled to present Mightylicious’s enchanting Gluten-Free Pumpkin Pie recipe, featuring a Brown Butter Shortbread Cookie crust that promises to delight both gluten-free and non-gluten-free diners alike.
Equipment You’ll Need
Before diving into the recipe, let’s make sure you have everything you need:
- 9″ Pie Plate
- Stand or Hand Mixer
- Wooden Spoon
- Food Processor or Rolling Pin
Brown Butter Shortbread Cookie Pie Crust
For the foundation of this scrumptious pie, you’ll need:
- 10 ounces Mightylicious Brown Butter Shortbread Cookies
- 7 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
Instructions for the Crust
- Preheat your oven to 350°F.
- In a food processor, combine the Brown Butter Shortbread Cookies and granulated sugar. Pulse until the cookies turn into a sandy texture. If you don’t have a food processor, place the cookies in a zip-lock bag and crush them with a rolling pin.
- In a large mixing bowl, mix the cookie crumb mixture and the melted butter until well incorporated.
- Press the cookie mixture into a 9″ pie plate, forming an even and packed layer on the bottom and sides.
- Bake the crust for 8 minutes at 350°F, then allow it to cool.
Pumpkin Pie Filling
Now, let’s get to the heart of the pie, the pumpkin filling:
- 11 ounces (308 g) canned pure pumpkin puree
- 3 eggs at room temperature
- 10 fluid ounces evaporated milk or heavy whipping cream
- 3 tablespoons (42 g) unsalted butter (melted and cooled)
- ½ cup (100 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 2 tablespoons (18 g) gluten-free flour blend
Instructions for the Filling
- Preheat your oven to 375°F.
- In a large bowl, vigorously whisk together the pumpkin puree, room-temperature eggs, evaporated milk (or cream), and melted butter until the mixture is smooth and silky.
- To the same bowl, add the brown sugar, granulated sugar, salt, pumpkin pie spice, and gluten-free flour blend. Whisk until just combined after each addition.
- Pour this delectable filling into the prepared pie crust and smooth it into an even layer.
- Bake the pie in the oven for 15 minutes at 375°F.
- Reduce the oven heat to 350°F and bake for an additional 25 minutes. The pie is done when the edges are puffed and set, and the center slightly jiggles. Keep in mind that ovens vary, so adjust the baking time as needed.
- Once done, remove the pie from the oven and allow it to cool at room temperature.
- Since pumpkin pie is a custard, it’s best to chill it in the refrigerator for 1-2 hours to let the custard set.
- Before serving, take the pie out of the refrigerator and let it sit at room temperature for at least 30 minutes. Top it with whipped cream and enjoy!
Explore the Mightylicious Cookie Line
While you savor this delightful Gluten-Free Pumpkin Pie, consider exploring Mightylicious’s line of gluten-free cookies, featuring seven enticing varieties, including two vegan options: Brown Butter Chocolate Chip, Brown Butter Shortbread, Oatmeal Raisin, Double Dutch Chocolate Chip, Grandma Arline’s Oatmeal Coconut, Salted Peanut Butter, and Vegan Chocolate Chip. All these treats are Kof-K Kosher certified and available at various retail outlets, including Walmart, Whole Foods, Costco, King’s, Price Chopper, and more.
The Mightylicious Gluten-Free Pumpkin Pie with Brown Butter Shortbread Crust is a testament to the fact that gluten-free desserts can be both scrumptious and satisfying. Whether you’re catering to a gluten-free diet or simply looking to indulge in a delightful autumn treat, this pie is sure to become a seasonal favorite.
Can I use store-bought gluten-free pie crust instead of making the Brown Butter Shortbread Cookie crust?
Absolutely! While the homemade crust adds a unique touch, a store-bought gluten-free crust will work just fine.
What if I don’t have pumpkin pie spice on hand?
You can make your own by mixing cinnamon, nutmeg, ginger, and cloves in equal parts.
Can I make this pie ahead of time?
Yes, you can prepare the pie up to a day in advance and store it in the refrigerator. Just be sure to let it sit at room temperature for a bit before serving.
Is it necessary to use gluten-free flour blend, or can I use regular flour?
If you’re not following a gluten-free diet, regular flour can be used instead of the gluten-free blend.
What’s the shelf life of Mightylicious gluten-free cookies?
Mightylicious cookies typically have a shelf life of several months if stored in a cool, dry place. Be sure to check the package for specific details.