Nothing says ‘Fall’ like a delicious pumpkin pie! Celebrate Thanksgiving and the season with a gluten-free treat from Peacock Ridge Farm that promises to tantalize your taste buds. Get ready for scrumptious flavor and family favorite goodness!
Get your family and friends excited for Thanksgiving with this delicious, gluten-free pumpkin pie, from Peacock Ridge Farm today and bring the best flavor to your holiday meals!
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Are you looking for a truly unique and delicious way to enjoy the classic autumn dish of pumpkin pie?
If so, we have just the recipe!
Our gluten free pumpkin pie with a brown butter shortbread crust is sure to take your taste buds on an unforgettable culinary journey.
Irresistible aromas will fill your kitchen while it bakes, tantalizing everyone’s senses.
The combination of creamy and slightly spiced pumpkin filling enveloped in delightful shortbread crust make this traditional dessert into something absolutely special.
So let’s get started and make some yummy pumpkin pie that’s made with just a few ingredients!
Today, I am sharing Gluten Free Pumpkin Pie with Brown Butter Shortbread Crust.
Come on, I’ll show you.
Think gluten-free means flavor-free?
There’s a new cookie in town, and it’s taking the snack world by storm.
Say hello to Mightylicious, the hand-crafted cookie that truly has it all: amazing flavor, perfect texture, clean ingredients—everything you want in a cookie except the gluten.
These soft-baked delights are 100% free of gluten, wheat, rye, barley, and RBST.
The entire line is made from all-natural, non-GMO ingredients, and kosher certified too.
Fall is here!
And with it comes all the delightful pumpkin-flavored treats we look forward to every year.
If you’re trying to cut gluten from your diet, but don’t want to miss out on enjoying a classic Thanksgiving dessert like pumpkin pie, then this Gluten Free Pumpkin Pie with Brown Butter Shortbread Crust recipe is exactly what you need.
Rich and creamy spiced pumpkin filling encased in a crumbly brown butter shortbread crust that holds together perfectly- it’s sure to be the highlight of your holiday table!
Don’t wait any longer; let’s get started baking up this amazing gluten free treat – it will tantalize your taste buds!
It’s sure to please your guests whether they are gluten free or not!
Are you ready for something delicious this fall?
If so, I’ve got just the thing for you – Gluten Free Pumpkin Pie with Brown Butter Shortbread Crust!
This scrumptious dessert combines creamy pumpkin, spices and brown butter shortbread to create a flavorful and festive treat that is sure to be the center of attention on your Thanksgiving table.
With just a few simple ingredients, you can whip up this unique and tasty pie in no time at all.
So if you’re looking for a showstopper of an autumnal dessert then look no further – once you taste this extraordinary gluten free pumpkin pie with brown butter shortbread crust, you’ll never go back to store-bought pies again!
Step 1:Preheat oven to 350°.
Step 2: Add cookies and sugar to a food processor. Pulse food processor until cookies are crushed into a sandy texture. (You can also crush the cookies by hand by placing them in a zip lock back and crushing them with a rolling pin.)
Step 3: In a large mixing bowl combine the cookie crumb mixture and melted butter. Stir with a large spoon until incorporated. Add the cookie mixture to 9” pie plate. Use the back of your spoon to push cookies into the pan, creating an even and packed layer on the bottom and the sides of the plate.
Step 4: Bake for 8 minutes at 350° and allow to cool.
This crust is so delicious. You will love it.
What Do I Need for a Gluten Free Pumpkin Pie with Brown Butter Shortbread Crust?
You won’t believe how delicious this gluten free pumpkin pie is!
Get your family excited for Thanksgiving when you make a slice of this delectable dessert.
Great flavor and perfect for Fall.
You will need: a 9″ pie plate, Stand mixer or hand-mixer, Wooden spoon, Food processor, rolling pin, Mightylicious Brown Butter shortbread cookies, Unsalted Butter, Granulated Sugar, 15 oz Canned Pure Pumpkin Puree, Eggs, Sweetened Condensed Coconut Milk, Brown Sugar, Salt, Pumpkin Pie Spice, Gluten Free Flour.
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How to Create a Gluten Free Pumpkin Pie with Brown Butter Shortbread Crust
Step 5: Preheat oven to 375°.
Step 6: In a large bowl, combine the pumpkin puree, eggs, sweetened condensed milk, and melted butter. Whisk ingredients vigorously until smooth and silky
Step 7: To the same bowl, add the brown sugar, granulated sugar, salt, pumpkin pie spice and flour, whisking until just combined after each addition.
Step 8: Pour the prepared filling into the prepared pie crust, and smooth into an even layer.
Step 9: Place the pie in the oven and bake for 15 minutes at 375°F. Reduce the oven heat to 350°F and bake for an additional 25 minutes. (When done, the edges will be puffed and set, and the center will jiggle slightly. Each oven is different so continue to bake if needed.)
Step 10: When done, remove from the oven and allow to cool at room temperature. Pumpkin pie is a custard, so we recommend chilling the pie in the refrigerator for 1-2 hours to allow the custard to set.
Step 11: To serve, remove the pie from refrigerator and for at least 30 minutes to reach room temperature. Add whipped cream and enjoy!
What a delicious way to end this blog post – with a gluten free pumpkin pie that is sure to please the whole family.
This amazing recipe comes together quickly and easily, making it great for busy Thanksgiving days.
From the rich and creamy spiced pumpkin filling encased in a sweet brown butter shortbread crust, we guarantee you won’t even miss the gluten!
So go ahead and give this fantastic recipe a try – you won’t regret it.
And if you enjoyed this recipe as much we do, don’t forget to subscribe to our blog, Pinterest and Instagram for more delicious ideas!
Until next time- happy baking!
If you struggled to find a delicious pumpkin-based gluten free Thanksgiving treat in the past, then you can rest easy knowing that this recipe for Gluten Free Pumpkin Pie with Brown Butter Shortbread Crust is here to make your holiday celebrations delicious and worry free.
It’s quick and easy to make; the amazing taste of this dessert will tantalize even the pickiest eater!
So what are you waiting for?
Get in the kitchen and whip up this delightful surprise for your loved ones this fall season.
And don’t forget to follow us on our blog, Pinterest, and Instagram pages for all things baking inspiration.
See you there!
Fall is upon us and the prospect of curling up with a slice of pumpkin pie is incredibly exciting!
This Gluten Free Pumpkin Pie with Brown Butter Shortbread Crust recipe puts the classic Thanksgiving dessert within reach for those on a gluten-free diet, and it is sure to be a special treat.
From the blend of spices that make up the rich pumpkin filling, to the crumbly-yet-delectable crust, this dessert is a real showstopper!
If you’re ready to tantalize your taste buds and enjoy all of the flavors that this amazing recipe has to offer, get baking now.
And don’t forget to follow us on social media so you don’t miss out on any of our delicious recipes; subscribe to our blog, Pinterest and Instagram for all things related to food and fun.
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Gluten Free Pumpkin Pie with Brown Butter Shortbread Crust
Brown Butter Shortbread Cookie Pie Crust
- 10 Mightylicious Brown Butter Shortbread Cookies
- 7 T Unsalted Butter, melted
- 1/4 c Granulated Sugar
Pumpkin Pie Filling
- 15 oz Canned Pure Pumpkin Puree
- 3 Eggs at room temperature
- 11.25 oz Sweetened Condensed Coconut Milk
- 3 T Unsalted Butter (melted and cooled)
- 1/4 c Brown Sugar, packed
- 1/4 c Granulated Sugar
- 1/2 t Salt
- 2 T Pumpkin Pie Spice
- 2 T Gluten Free Flour
- Preheat oven to 350°.
- Add cookies and sugar to a food processor. Pulse food processor until cookies are crushed into a sandy texture. (You can also crush the cookies by hand by placing them in a zip lock back and crushing them with a rolling pin.)
- In a large mixing bowl combine the cookie crumb mixture and melted butter. Stir with a large spoon until incorporated.
- Add the cookie mixture to 9” pie plate. Use the back of your spoon to push cookies into the pan, creating an even and packed layer on the bottom and the sides of the plate.
- Bake for 8 minutes at 350° and allow to cool.
Pumpkin Pie Filling
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