Gluten-Free Maple Walnut Pumpkin Pie

A hint of maple blends in beautifully, making this gluten-free pumpkin pie absolutely irresistible!

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  • prep time 25 min
  • total time 4 hr 50 min
  • ingredients 11
  • servings 8
 

Ingredients

Crust

1/2
container Pillsbury™ Gluten Free refrigerated pie and pastry dough

Filling

2
eggs
1
teaspoon pumpkin pie spice
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (14 oz) sweetened condensed milk (not evaporated)
3
tablespoons real maple syrup or gluten-free maple-flavored syrup

Topping

1/3
cup packed brown sugar
1/3
cup chopped walnuts
1
tablespoon butter, softened

Maple Whipped Cream, if desired

1
cup whipping cream
1/4
cup real maple syrup or gluten-free maple-flavored syrup

SAVE ON THIS RECIPE!

LOCATION

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 center 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.
  • 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 center 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

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

This pie can be baked a day ahead and refrigerated until serving time. Make the whipped cream up to 4 hours ahead, and chill it separately.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
250),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
440mg
440%;
Total Carbohydrate
69g
69%
(Dietary Fiber
2g
2%
  Sugars
42g
42%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
170%;
Vitamin C
4%;
Calcium
20%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.