Again looking for inspiration recipes gluten- free maple- walnut pumpkin pie that are interesting? How to make it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious gluten- free maple- walnut pumpkin pie should have had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of gluten- free maple- walnut pumpkin pie, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare gluten- free maple- walnut pumpkin pie delicious home, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings required in make

1. Prepare Crust and filling
2. Prepare 1/2 container pillsbury gluten free refrigerated pie and pastry dough
3. Prepare 2 eggs
4. Use 1 teaspoon pumpkin pie spice
5. Prepare 1 can (15 oz) pumpkin (not pumpkin pie mix)
6. Prepare 1 can (14 oz) sweetened condensed milk (not evaporated)
7. Prepare 3 tablespoons real maple syrup or gluten free maple- flavored syrup
8. Take Topping
9. Prepare 1/3 cup packed brown sugar
10. Prepare 1/3 cup chopped walnuts
11. Use 1 tablespoon butter, softened
12. Prepare Maple whipped cream
13. Prepare 1 cup whipped cream
14. Prepare 1/4 cup real maple syrup or gluten free maple flavored syrup

Gently press a large square of parchment paper into the unbaked pie shell. Whisk the unsweetened pumpkin puree, almond milk, pure maple syrup, eggs, ground cinnamon, ground nutmeg, sea salt, and ground cloves in a medium size mixing bowl until well blended. Make the crust In a large bowl, combine all of the ingredients for the crust until it comes together as a dough. Evenly press into bottom and sides of a tart or pie pan.

How to make Gluten- free maple- walnut pumpkin pie:

1. Heat oven to 425F. 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 edges.
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 edges of crust With strips of foil.
4. Bake 15 minutes. Reduce oven temperature to 350F. 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.
6. Done and ready to serve!

Stir all of these ingredients until completely combined. Add the melted (and slightly cooled) butter and stir to combine. Vegan Pumpkin Pie Ice Cream Instructions To prepare crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don't overwork, just get it incorporated.

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