Gluten-Free Maple Pumpkin Pie with a pretzel crust is the ultimate in grain-free and gluten-free desserts. It's perfectly sweetened with pure maple syrup and it is also dairy-free!
As a child, I actually didn’t like pie, but I did love the cool whip that went on top. For some reason, my parents would only let me have the cool whip if I ate the pie. I still don’t understand the logic. I guess they didn’t want me to end up hiding in a corner with a container of cool whip and a spoon.
These days, I’ve come to love pie and it has become a favorite. Pumpkin pie is high up the ranking of favorite pies. I’m so excited about these mini maple pumpkin pies because they have a secret ingredient in the crust. Pretzels.
Pretzels make for that perfect salty-sweet combo that has you going back bite after bite.
Gluten-Free Pretzel Crust
You read that right, a gluten free pretzel crust. Not only is it gluten free, but I used Maple Syrup instead of sugar and the pretzels are FitJoy’s grain free pretzels. They are so good I not only used them in the crust, but I glazed some to use on top. The maple glazed pumpkin spice pretzels are addicting so be sure to make extras for snacking.
FitJoy is the first brand to make grain free and gluten free pretzels and they are a favorite snack around here.
Gluten-Free Maple Pumpkin Pie
Now, I am a fan of all things mini, so I chose to make these in individual servings (they can also be frozen and saved for later!), but you could use the same recipe to make a full-sized pie and increase the bake time. As written this recipe is dairy-free. My husband was worried that the coconut milk would make it taste like coconut, but I don't find that it does.
The Gluten-Free Pretzel Crust
To make the pretzel crust I used my food processor. I found it was the easiest way to get the pretzels to the finely crushed texture I wanted. Maple syrup and vegan butter hold it together. You can also use regular butter or coconut oil.
A few spins in the food processor combine it all together. I divided it among 12 muffin tins and used the back of a measuring cup to press it in.
The Gluten-Free Maple Pumpkin Pie Filling
For the maple pumpkin pie filling, it is simply a matter of whisking together ingredients. Because I used maple syrup instead of sugar, I added extra eggs. The texture is perfection.
To divide the pumpkin pie mixture, I found it easiest to use an ice cream scoop. It helps make sure that all the pies are the same size and cook evenly.
The great thing about mini gluten-free maple pumpkin pies is that because they are small, they cook faster!
I chose to top these with homemade cool whip sweetened with maple syrup and maple glazed pretzel. The pretzels are simple to make and add a nice flair but aren't required.
These gluten-free maple pumpkin pies with a pretzel crust are perfect for Thanksgiving dinner or anytime you want a bite of pumpkin pie!
Gluten-Free Maple Pumpkin Pie
- 1 bag FitJoy Grain Free Pretzels
- 1/3 cup maple syrup
- 2 Tbs dairy-free butter
- 1 can pumpkin puree
- 2/3 cup maple syrup
- 2/3 cup coconut milk (full fat)
- 2 tsp. pumpkin spice
- 4 eggs
- 1/4 cup maple syrup
- 1 tsp. pumpkin spice
- 1 cups gluten-free pretzels
Preheat oven to 350.
Crush pretzels for crust in food processor.
Add in maple syrup and melted dairy-free butter.
Divide among a greased 12 tin muffin pan and press with back of measuring cup to form crust.
Maple Pumpkin Pie Filling
Whisk together all filling ingredients.
Divide over the pretzel crusts.
Bake 25-30 minutes or until the center jiggles but is not wet.
Candied Maple Pretzels
In a small saucepan bring to boil maple syrup and pumpkin spice.
Fold in pretzels.
Let cook for about 3 minutes, stirring constantly.
Pour onto wax paper and let cool.
This recipe was first posted on Amanda's blog, Eat At Our Table. Head there to see the original post in full and to check out more delicious gluten-free recipes!