#pumpkinpieseason

Enjoy the classic tastes of pumpkin pie without having to worry about gluten. This recipe is a tasty gluten-free version of the traditional dessert. It's great for people who have to follow a certain diet or just want a tasty fall treat.

Ingredients: 1 1/2 cups gluten-free graham cracker crumbs. 1/4 cup granulated sugar. 6 tablespoons unsalted butter, melted. 1 can 15 ounces pumpkin puree. 3/4 cup brown sugar. 2 large eggs. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 teaspoon salt. 1 cup heavy cream.

Instructions: Set the oven to 350F 175C and heat it up. Put gluten-free graham cracker crumbs, sugar, and melted butter in a bowl and mix them together. Put the dough in a 9-inch pie dish and press it into the bottom and up the sides. Pumpkin puree, brown sugar, eggs, spices, salt, and heavy cream should all be mixed together well in a different bowl. Put the pumpkin mix into the crust that has been prepared. Put it in the oven for 50 to 55 minutes, or until the crust is golden brown and the middle is set. Let the pie cool down all the way before you serve it. You can add whipped cream or vanilla ice cream on top if you want to. Have fun!

Prep Time: 20 minutes

Cook Time: 55 minutes

This no-bake vegan pumpkin pie is a creamy and delicious dessert perfect for any occasion. It's made with a graham cracker crust and a rich pumpkin filling, topped with fluffy coconut whipped cream.

Ingredients: 2 cups graham cracker crumbs. 1/4 cup maple syrup. 1/2 cup melted vegan butter. 1 15 oz can pumpkin puree. 1/2 cup coconut cream. 1/4 cup brown sugar. 1 tsp vanilla extract. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 tsp ground cloves. Pinch of salt. 1 14 oz can coconut milk, chilled. 2 tbsp powdered sugar. 1/2 tsp vanilla extract.

Instructions: In a bowl, mix graham cracker crumbs, maple syrup, and melted vegan butter until well combined. Press the mixture into the bottom and up the sides of a pie dish to form the crust. In another bowl, combine pumpkin puree, coconut cream, brown sugar, vanilla extract, spices, and salt. Mix until smooth. Pour the pumpkin mixture into the prepared crust and smooth the top. Refrigerate the pie for at least 4 hours, or until set. Before serving, make the coconut whipped cream. Scoop the thick coconut cream from the chilled coconut milk can into a bowl. Add powdered sugar and vanilla extract. Whip until stiff peaks form. Spread the coconut whipped cream over the chilled pie. Slice and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes