As the leaves change color and the air turns crisp, there's no better way to celebrate the season than with a slice of pumpkin pie. But for those who follow a gluten-free diet, traditional pumpkin pie can be off-limits due to the wheat-based crust. Enter the Gluten-Free Pumpkin Cream Cheese Pie—a decadent, creamy, and utterly delicious dessert that combines the rich flavors of pumpkin and cream cheese in a gluten-free crust. Whether you're hosting a Thanksgiving dinner or simply craving a fall-inspired treat, this pie is sure to impress.
Gluten-free baking has come a long way in recent years, and this pie is a testament to how delicious and satisfying gluten-free desserts can be. By using a gluten-free crust and carefully selected ingredients, this pie offers all the flavors of a traditional pumpkin pie without the gluten. The addition of cream cheese adds a tangy richness that complements the spiced pumpkin filling perfectly. Plus, it's a great option for those with celiac disease or gluten sensitivity, ensuring everyone can enjoy a slice of this seasonal favorite.
To make this gluten-free pumpkin cream cheese pie, you'll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-free pie crust (store-bought or homemade) | 1 |
| Cream cheese (softened) | 8 oz |
| Granulated sugar | 1 cup |
| Pumpkin puree (not pumpkin pie filling) | 1 can (15 oz) |
| Eggs | 3 |
| Heavy cream | 1 cup |
| Vanilla extract | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Ground ginger | 1/2 tsp |
| Salt | 1/4 tsp |
If you're using a store-bought gluten-free pie crust, follow the package instructions for pre-baking. If you're making your own crust, roll out the dough and press it into a 9-inch pie dish. Pre-bake the crust at 375°F (190°C) for about 10 minutes, or until it's lightly golden. Set aside to cool.
In a mixing bowl, beat the softened cream cheese until smooth. Add 1/4 cup of sugar and mix until well combined. Spread this mixture evenly over the bottom of the pre-baked crust.
In a separate bowl, combine the pumpkin puree, remaining sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well incorporated.
Carefully pour the pumpkin filling over the cream cheese layer in the crust. Smooth the top with a spatula. Bake the pie at 375°F (190°C) for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Allow the pie to cool completely on a wire rack before serving. For best results, refrigerate the pie for at least 2 hours before slicing. Serve with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of indulgence.
Yes, you can use any gluten-free crust you prefer, such as a nut-based crust or a graham cracker-style crust. Just ensure it's gluten-free if you're catering to dietary restrictions.
Absolutely! This pie can be made a day in advance and stored in the refrigerator. It actually tastes better after the flavors have had time to meld.
Yes, you can freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
Yes, you can substitute dairy-free cream cheese if you're avoiding dairy. Just ensure it's a brand that melts and blends well for the best texture.
The Gluten-Free Pumpkin Cream Cheese Pie is a delightful twist on a classic fall dessert. With its creamy, spiced pumpkin filling and tangy cream cheese layer, it's a treat that everyone—gluten-free or not—will love. Whether you're baking for a holiday gathering or simply indulging in a cozy night at home, this pie is sure to become a seasonal favorite. So grab your apron, preheat your oven, and get ready to enjoy a slice of autumn bliss!
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