Being gluten-free sets me up for a particular challenge being that I can't eat any of these in their traditional state. While there are many, many, many different recipes for gluten-free crust (of which I have attempted several) sometimes you just want to be able to pour a can of pumpkin, some eggs, and spices into a pie shell and call it a day. Well, thanks to Kinnikinnick this is now possible.
They have started selling frozen pie shells at Whole Foods! They just need to be defrosted and prepped in an oven for a few minutes. Crazy simple. It also comes with two shells in one package for those pie fiends among us. Ahem. I tried these with a gluten-free pumpkin pie recently and it was excellent. The crusts are dairy free, too! These are best used with pies with no top since it's just the bottom shell. To read more about these shells visit here: Kinnikinnick Pie Shells.
If you're still looking to make a pie with a more home-made flair, I would suggest giving the Gluten-Free Pantry mix by Glutino a try as well. The crust is very light and flaky and requires just enough effort to call home-made. It is a perfect accompaniment to my chocolate cream pie. To look into this crust see their website here: Perfect Pie Crust.
Don't know what to pair these crusts with? How about one of my favorites!
Gluten-Free Dairy-Free Chocolate Cream Pie2 boxes of cook and serve chocolate pudding
4 cups of milk *
1 Prepared pie shell*
Whipped Cream Topping:
1 cup heavy whipping cream*
1 heaping tablespoon confectionary sugar
1/2 teaspoon vanilla extract
Prepare pudding per box's instructions. Pour into shell and let sit in refrigerator overnight or until set.
When ready to eat pie, mix whipping cream, sugar, and vanilla until stiff peaks form. Scoop on to slices of pie.
*To make dairy-free use Kinnickinnick Pie Shell and your favorite milk substitute, I like almond milk or coconut milk for this pie. To make whipped topping dairy-free topping see how here: Coconut Whipped "Cream."
Gluten-Free Dairy-Free Pumpkin Pie3/4 cup sugar
2 1/2 tsp pumpkin pie spice
1 can pure pumpkin
1 1/2 cups of milk substitute *see below
Mix dry ingredients together. In separate bowl, beat your eggs then add in pumpkin. Add in your dry ingredients. Slowly mix your milk substitute until totally incorporated. Pour into prepped shell. Bake at 425 degrees for 15 minutes. Then reduce temperature to 350 degrees for about 45 minutes. It will be done when you jiggle the pan and it doesn't all move. (I know very scientific)
Let cool and serve with whipped topping of your choice!
*To make dairy-free I take about two cups of almond milk in a small sauce pan and heat it up to reduce a little. You can also add a little confectionery sugar to increase the sweetness. Let this cool in the refrigerator. You can then use this in place of the condensed milk. You may also use a can of full fat coconut milk that is not separated. Your pie may be a little less set than traditional, but just as delicious!
This is not a sponsored post, neither Kinnickinnick nor Glutino know who I am or!