Pumpkin Pie with Molasses Quinoa Crust

Pumpkin Pie with Molasses Quinoa Crust

Pumpkin Pie with Molasses Quinoa Crust is a wonderful holiday dessert. Complete with a naturally gluten-free crust. I love me some pumpkin pie. I have tried several pie crust from scratch gluten-free and it’s really hit or miss. I wanted a fool-proof crust that worked every time and tasted great. I made this recipe for my Gluten-Free Holiday Yumms mini cookbook and it was also featured in the December/January issue of the Go Gluten-Free magazine

This crust can be used for other pies as well, Sweet Potato Pie — you could even try an Apple Crumb Pie, if you’re more into Apple Pie. I do have a recipe for an Apple Pie with a Walnut Crumb topping in my cookbook with a gluten-free “standard” pie crust. The crust tastes great and it’s more like the traditional pie crust. I prefer the quinoa crust — honestly, because its fool-proof and there’s no rolling. Love that! You just press into the pie plate and bake. Super easy and it saves time.Which we all need a little more of around this time of year. 

What’s your favorite pie?

Pumpkin Pie with Molasses Quinoa Crust
Cook time: 
Total time: 
Serves: 9"
  • 2 cups quinoa, cooked and cooled
  • ¾ cup gluten-free oat flour
  • 2 tablespoons ground flaxseed
  • 1 large egg, beaten
  • ⅓ cup molasses
  • 4 tablespoons butter, room
  • temperature
  • 2 large eggs, slightly beaten
  • 1 can pumpkin purée
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • 1 can evaporated milk
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 400°F and grease 9” pie plate with non-cooking spray.
  2. In a medium bowl, stir together quinoa, flour, flaxseed, egg and molasses.
  3. Fold in butter using a fork. Be sure to combine evenly.
  4. Press the quinoa crust evenly into prepared pie plate.
  5. Bake the empty pie crust on middle rack for 10 minutes.
  6. Using a piece of wax paper or parchment paper, carefully push the crust down and back up the sides if the crust sunk to the center.
  7. Set prepared pie crust aside.
  8. Increase oven temperature to 425°F.
  9. In a large bowl, mix together eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves, nutmeg and evaporated milk.
  10. Pour pie filling into pie crust. Careful not to overfill.
  11. Bake for 15 minutes.
  12. Reduce temperature to 350°F and continue baking for 25-30 minutes or until toothpick inserted comes out clean.
  13. Cool and serve.
  14. Place metal bowl and whisk into freezer for about 15 minutes.
  15. Add cream, sugar and vanilla into bowl and whisk on high speed until stiff peaks form.
  16. Serve immediately.


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