Carolyn Haeler, a dedicated celiac sufferer, embarked on a mission to create gluten-free cookies after facing disappointment with commercial options. Her determination led to the establishment of MIGHTYLICIOUS GF cookie company, offering a range of 7 delicious gluten-free varieties. In this recipe, we showcase the delectable Gluten-Free Pumpkin Pie with a Brown Butter Shortbread Crust using Mightylicious cookies.
Gluten-Free Pumpkin Pie with a Brown Butter Shortbread Crust
Prep Time: 30 minutes
Cooking Time: 40 minutes
Servings: 8
Ingredients:
Brown Butter Shortbread Cookie Pie Crust:
- 10 ounces (283.5 g) Mightylicious Brown Butter Shortbread Cookies
- 7 tablespoons unsalted butter, melted
- ¼ cup (50 g) granulated sugar
Pumpkin Pie Filling:
- 11 ounces (308 g) canned pure pumpkin puree
- 3 eggs at room temperature
- 10 fluid ounces (296.6 ml) evaporated milk or heavy whipping cream
- 3 tablespoons (42 g) unsalted butter (melted and cooled)
- ½ cup (100 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 2 tablespoons (18 g) gluten-free flour blend
Equipment:
- 9″ pie plate
- Stand or hand-mixer
- Wooden spoon
- Food processor or rolling pin
How to Make Gluten-Free Pumpkin Pie with a Brown Butter Shortbread Crust using Mightylicious cookies
Prepare the Pie Crust:
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse Mightylicious cookies and sugar until a sandy texture is achieved. Alternatively, crush cookies in a zip-lock bag using a rolling pin.
- In a large bowl, combine the cookie crumb mixture with melted butter, stirring until incorporated.
- Press the mixture into a 9″ pie plate, creating an even layer on the bottom and sides.
- Bake for 8 minutes at 350°F and allow to cool.
Prepare Pumpkin Pie:
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together pumpkin puree, eggs, evaporated milk (or cream), and melted butter until smooth.
- Add brown sugar, granulated sugar, salt, pumpkin pie spice, and flour to the bowl, whisking after each addition.
- Pour the filling into the prepared pie crust and smooth into an even layer.
- Bake for 15 minutes at 375°F, then reduce the oven heat to 350°F and bake for an additional 25 minutes.
- The pie is done when the edges are set, and the center jiggles slightly. Adjust baking time if needed.
- Remove from the oven and cool at room temperature.
- Chill in the refrigerator for 1-2 hours to set the custard.
- Prior to serving, let the pie reach room temperature for at least 30 minutes. Top with whipped cream and enjoy!
Expert Tips:
- For a richer crust, add a pinch of cinnamon or nutmeg to the cookie mixture.
- Experiment with Mightylicious cookie varieties for unique crust flavors.
- Customize the pie by adjusting sugar and spice levels to taste.
FAQs:
Q: Can I use a different gluten-free flour blend? A: Yes, feel free to substitute with your preferred gluten-free flour blend.
Q: Can I make the pie in advance? A: Absolutely! Prepare the pie a day ahead and refrigerate until serving.
About Mightylicious Cookies
Do you believe that opting for gluten-free means sacrificing flavor? Think again. A sensational newcomer is making waves in the snack scene. Meet Mightylicious, the meticulously hand-crafted cookie that redefines expectations, boasting incredible flavor, impeccable texture, and wholesome ingredients—everything you crave in a cookie, minus the gluten.
These soft-baked delights are completely devoid of gluten, wheat, rye, barley, and RBST. Crafted from all-natural, non-GMO ingredients, the entire Mightylicious lineup is kosher-certified. Just in time for the festive season, Mightylicious generously shares its delightful Gluten-Free Pumpkin Pie recipe, featuring the Brown Butter Shortbread cookie as a spectacular GF crust. Rest assured, this creation is bound to delight your guests, whether or not they adhere to a gluten-free lifestyle.