Gluten-Free Maple Pumpkin Pie with Maple Cream

Gluten-Free Maple Pumpkin Pie with Maple Cream!

It’s been almost exactly 1 year since I set up a Kickstarter campaign for the gluten free cookbook I’d been considering developing. It was wildly successful – almost double-funding! – and I worked really hard to product the BEST recipes for gluten-free cooking and baking.

Well, today is the day! The official release date for Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking!

To celebrate the occasion, I am sharing a ridiculously awesome recipe with you: gluten free maple pumpkin pie. The crust is a bastardization of one in the book – I decided that I wanted to do a slightly sweeter, spiced-up version for this particular pie recipe.

If you follow the Beyond Flour page on facebook, you may have seen the “teaser” pic of this recipe on a post I made this weekend, here! Just look at those glorious air bubbles!

This tastes as good as it looks, with or without the maple cream topping (which I adore!). Everything you could want in a pumpkin pie – creamy, rich, with the right amount of spice, and a flaky crust. Perfection!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten-Free Maple Pumpkin Pie

Gluten-Free Maple Pumpkin Pie

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

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1 thought on “Gluten-Free Maple Pumpkin Pie with Maple Cream

  1. Made this for Neil and Courtney last year at Thanksgiving, and they loved it so much that Courtney has requested it again. (Okay, last year I cheated and used a store-bought frozen pie shell. This year… who knows?)

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