me want to share a recipe gluten- free maple- walnut pumpkin pie that is interesting? How to prepare it is indeed not difficult. If you want to make gluten- free maple- walnut pumpkin pie which has aroma and taste that can provoke appetite.

There are several things that can affect the taste quality of gluten- free maple- walnut pumpkin pie, start from the type of ingredients, then selection of fresh ingredients |good, until how to process and serve. No need bewildered if want prepare gluten- free maple- walnut pumpkin pie the delicious as long as you know the how then this dish could be treat special. And worthy of serving for anyone.

Ingredients and seasonings required exist for make

1. Use Crust and filling
2. Take 1/2 container pillsbury gluten free refrigerated pie and pastry dough
3. Prepare 2 eggs
4. Prepare 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. Take 3 tablespoons real maple syrup or gluten free maple- flavored syrup
8. Prepare Topping
9. Use 1/3 cup packed brown sugar
10. Take 1/3 cup chopped walnuts
11. Take 1 tablespoon butter, softened
12. Use Maple whipped cream
13. Take 1 cup whipped cream
14. Use 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. 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.

How to cook 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!

Don't overwork, just get it incorporated. Next add ice cold water a little at a time and use a wooden spoon to stir. 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. In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well.

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