Recipe: Gluten Free Dairy Free Crustless Pumpkin Pie and Two Other Pumpkin Recipes

by Carrie

in Pie, Sauces

gluten free pumpkin recipes

Pumpkin. Pumpkin. Pumpkin.

It is that time of year again. The time of year of leaves falling, kids back to school, sweaters in all the stores, and pumpkin lattes at Starbucks.

I was in quite the pumpkin spirit this week so not only are you getting a recipe for pumpkin spice syrup , I made pumpkin butter and crustless gluten free pumpkin pies. Did you know you can bake individual pumpkin pies in glass canning jars?

I am not a coffee drinker but I am an avid tea drinker who loves pumpkin. I used to drink a lot of unsweetened earl grey tea lattes, however in recent years the price of a tea latte has doubled and that I have a real hard time with.

So what to do?

Spend $5.00 on a tea with milk? Spend $5.25 on a pumpkin spice steamed milk?
Today my answer is no!

I was surprised to see a lot of recipes online for pumpkin spice syrup and thought, of course, I should just make my own. I have a Breville Milk Frother that I adore. It heats up and froths milk for me – thus allowing me to make my own lattes at home and now I can make Chai tea lattes with pumpkin spice syrup.

Yum!

This was my first go around and I will work on cutting back on the sugar. However, this did make a full 500 ml jar of syrup which for me, makes a lot of lattes.

Recipe: Gluten Free Pumpkin Spice Syrup

1 ½ cups water
1 ½ cups cane sugar
1 Tbsp Saigon cinnamon (use a good quality cinnamon)
½ tsp cloves
1 tsp nutmeg (freshly ground is even better)
½ tsp ginger
½ tsp cardamom
3 Tbsp canned pumpkin (not pumpkin filling but plain canned pumpkin)

Cook sugar and water in a small pot at medium heat, stirring until mixture is clear.

gluten free pumpkin recipes

Whisk in remaining ingredients and cook, stirring for 5 minutes.

gluten free pumpkin recipes

Do not allow mixture to boil.

Let syrup cool for 10 minutes and then transfer it to a jar.

gluten free pumpkin recipes

Keep syrup in refrigerator.

Here is the ultimate indulgence in tea.

Fill ½ your mug with boiling water and a chai tea bag. Heat up milk with 1 Tbsp of pumpkin spice syrup. Top tea with whipping cream and then top whipping cream with salted caramel sauce. Wow, this was good but basically dessert in a cup.

gluten free pumpkin recipes

The 2nd pumpkin recipe I made was a pumpkin butter. The uses for this butter is endless. How about as a spread on toast? A topping for a warm oatmeal muffin?

Gooey goodness on pumpkin pancakes? On a scone?

This recipe is also really easy, so why not make it also while you have a can of pumpkin open?

Recipe: Pumpkin Butter

1 can of organic pumpkin (14 oz or 397 g)
½ cup apple cider (not apple cider vinegar)
¼ cup maple syrup
¼ cup brown sugar
1 tsp Saigon cinnamon
1 tsp ground ginger
¼ tsp nutmeg (freshly ground is better)
1/8 tsp cloves
½ tsp cardamom

Combine all ingredients in a medium pot and over medium heat, bring to a simmer. Stirring as it heats.

gluten free pumpkin recipes

Reduce heat to low and simmer, stirring occasionally and cook until pumpkin butter is thick.

This takes 15-20 minutes. Watch closely for you do not want to burn the mixture.

gluten free pumpkin recipes

Allow butter to cool and then store in a jar.

gluten free pumpkin recipes

I am a fan of canning jars for they come with lids and offer a variety of shapes and sizes. Plus you are using less plastic in your home.

This morning I made pumpkin pancakes and topped the pancakes with pumpkin butter and warm and spicy apples.

gluten free pumpkin recipes

My third recipe today is for Gluten Free Dairy Free Crustless Pumpkin Pie. I actually made individual pies in glass canning jars and am thrilled with the results. It is really nice option to make the pie crustless for there is no stress than, for the perfect pie crust. And really, don’t most people just want the pumpkin?

This recipe is also dairy free for a lot of my family cannot handle dairy anymore.

Recipe: Gluten Free Dairy Free Crustless Pumpkin Pie

1 ½ cups organic canned pumpkin
½ cup of brown sugar
1 tsp vanilla
1 cup canned coconut milk
3 large eggs, slightly beaten
1 Tbsp cornstarch
1 tsp salt
1 tsp Saigon cinnamon
1 tsp allspice
½ tsp ground ginger
½ tsp freshly ground nutmeg
Pinch of cloves

Preheat oven to 350 degrees.

In a large bowl, whisk together the brown sugar, spices, salt and cornstarch. Add pumpkin and vanilla.

gluten free pumpkin recipes

Stir to combine. Once mixed, add in beaten eggs and coconut milk. Stir to combine.

gluten free pumpkin recipes

gluten free pumpkin recipes

Pour mixture into glass canning jars and place jars on cookie sheet.

gluten free pumpkin recipes

Bake in oven for 40-50 minutes.

Remove from oven, let cool.

gluten free pumpkin recipes

I used organic canned pumpkin for these recipes because it is too early in the season here in Calgary for pumpkins. I know they will be available at the farmers market soon and you can use roasted sugar pie pumpkins for all these recipes.

Welcome fall!

Looking for other delicious gluten free recipes your friends and family will love? Find our best recipes in the Wheat Free Mom store!

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{ 14 comments… read them below or add one }

Gwendolyn Gannon September 26, 2011 at 12:49 pm

Oh lordy! Pumpkin is my favourite flavour! Thank you for posting these recipes!

The Starving Student September 26, 2011 at 2:52 pm

I can’t decide which recipe sounds the best! I love the presentation, putting the “pie” in little jars. They must taste amazing with that hint of coconut in there!

Alyssa September 26, 2011 at 6:53 pm

When I make toast, I like thinly layering some of this pumpkin butter on top of the sunflower seed butter. Its a nice combo!

Barb September 26, 2011 at 8:27 pm

Question, how much brown sugar in the pumpkin pie recipe in the jars ? It says that you mix it , but not listed in ingredients ?
Thanks

Carrie September 26, 2011 at 9:32 pm

Pumpkin is also my favorite and it gets me through fall weather.

Carrie September 26, 2011 at 9:34 pm

It is amazing what can be baked, stored, served, mixed, and canned in glass canning jars, and it also allows for an individual serving too.
I just cannot say enough about glass jars!

Carrie September 26, 2011 at 9:35 pm

Pumpkin goes well with so many things. In the morning I am really enjoying my chai tea lattes with a tbsp of pumpkin spice syrup-YAHOO PUMPKINS!

Carrie September 26, 2011 at 9:46 pm

Thank you thank you!
Sometimes writing recipes and coordinating the photos does not always go right, so I thank you for letting me know.
The mistake will be fixed right away.
The amount of brown sugar is 1/2 cup.
Thanks again

Kristin September 26, 2011 at 10:37 pm

Baking the pumpkin pies in the short mason jars is THEE best idea I’ve ever seen! The canning jars are all on sale at the Save-On down the street and I’mma go get some! I’m so excited I might even go tonight lol! Brilliant!

Carrie September 27, 2011 at 11:59 am

I have a deep love for canning jars now. They can be used for so much and are quite inexpensive in terms of storage and baking jars. I have so many more baked items that I want to do in jars- cheesecake? lemon curd pudding? chocolate cake? creme brulee? the list goes on and on!

Carrie October 13, 2011 at 6:50 pm

Thanks for including me in your round up of pumpkin recipes!

Pam September 27, 2012 at 11:19 am

Can you use ramekins instead of the short mason jars? I don’t have short mason jars like that and would still like to make this. Let me know if there should be an adjustment to the time needed to bake.

Thanks!!

Carolyn November 25, 2013 at 2:42 pm

Thanks so much for gf/df recipes! Does other pumpkin butter need to be refrigerated? I saw the syrup does need refrigeration.

Jacqueline December 23, 2013 at 1:21 pm

Could I put this recipes in a pie plate instead? Or is it more like a pudding? Please let me know.Thanks

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