Gluten-Free Pumpkin Pie
- 20 minutes
- 12 ingredients
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- For the crust
- 1 1/2 cups Diamond of California® shelled pecans
- 1 cup chopped dates, pits removed
- For the filling
- 3 eggs
- 1 cup milk
- 1 16 ounce container pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1/4 cup brown sugar
- 1 tablespoon molasses
- For the topping
- 3 egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/3 cup molasses
Preheat oven to 350 degrees.
In a food processor, grind dates and pecans together until they are fine and can be pressed into the bottom of a pie plate.
Press into the bottom of a 9 inch pie plate and set aside.
In a mixing bowl, whisk your filling ingredients together until smooth. Pour into the pie plate.
Bake for about about 20-30 minutes or until the center just barely jiggles.
Allow to cool, and prepare your meringue right before serving.
To prepare topping, whip egg whites with an electric mixer on high until soft peaks from. Turn mixer down to medium/high and slowly add in sugar and salt.
At the same time, bring molasses to a boil and then set aside to cool just slightly.
Return mixer to high, and once stiff peaks form, slowly drizzle in hot molasses.
Once the egg whites are stiff and shiny, remove from mixer and gently spread on the top of your finished pie.
You can torch the top to create that pretty brown color, or leave as is.