If you’re gluten-sensitive, or just looking to cut down on your gluten consumption for any reason, autumn, and all its seasonal treats might leave you feeling a little left out. You don’t have to sacrifice celebrating the change of season with tasty sweets, though! Here are three gluten-free pumpkin desserts that will have you in the fall spirit in no time.
For crust, blend flour, sugar, xanthan gum, and salt in a food processor until combined. Add butter and pulse 3-5 times or until mixture looks like coarse crumbs.
Beat 1 egg yolk, vinegar, and 3 tablespoons water with a fork. Add to the processor and combine with rest of dough mixture. Remove and shape into a flat disk. Cover the crust with plastic wrap and set aside.
Heat oven to 425 degrees fahrenheit. For the filling, beat eggs in a medium bowl and mix in remaining ingredients until well blended. Set aside.
Remove plastic wrap from the crust. Sprinkle parchment paper with rice flour and roll the dough into an 11-inch circle. Center a 9-inch pie plate over the dough, then turn over. Remove paper. Ease the crust into the pan and trim excess overhanging dough. Fold and roll pastry under while even with plate and flute as desired. Pour filling into crust.
Bake for 15 minutes. Reduce oven temperature to 350 degrees. Bake for 45 more minutes or until a knife inserted comes out clean. Cool for 30 minutes. Refrigerate for four hours or until chilled. Cover and refrigerate any remaining pie.