Looking for some new and different pies for Thanksgiving? These are both gluten-free, contain no corn syrup and keep evolving over the years from several different recipes I’ve tried.
The Amaretto with the pumpkin and maple syrup gives it a sweetness without being overly sweet. The pecan meal instead of whole pecans gives the pecan pie a great texture.
You can combine the two crust recipes and then just split the dough ball in half for the two pies.
Amaretto Pumpkin Pie
Crust:
1 cup gluten-free flour
1/2 TB organic cane sugar
1 stick of cold butter, cubed
1/4 cup cold water, plus 2 TB
Filling:
1 15 oz can pumpkin puree
2 eggs, beaten
1/4 cup Amaretto
1/4 cup maple syrup
1 1/2 tsp allspice
1/2 tsp sea salt
1/2 cup heavy cream
Chocolate Pecan Pie
Crust:
1 cup gluten-free flour
1/2 TB organic cane sugar
1 stick of cold butter, cubed
1/4 cup cold water, plus 2 TB
Filling:
3 eggs, beaten
3/4 cup water
2 cups pecan meal
1/2 tsp sea salt
1 3/4 cups organic cane sugar
1/2 stick melted butter
1 TB brandy
2 tsp vanilla extract
Topping
2 cups bittersweet chocolate chips
1 cup heavy cream
Grease two pie pans and preheat the oven to 375 degrees F. Place the gluten-free flour in the food processor with the sugar. Buzz. Add the butter and pulse until the mixture looks like small peas. Add the cold water and buzz until the dough forms a ball. Chill for 20 minutes.
Mix all the filling ingredients with a whisk (except the chocolate topping ingredients) in two large bowls (one for each pie).
Cut the dough ball in half and roll out two pie crusts. Place them in the pie pans. Pour in the filling for each pie and bake for 60 minutes. While the pies are cooking, scald the cream for the pecan pie chocolate topping, take off the heat and stir in the chocolate chips. Let the pecan pie cool for about 10 minutes and spread the chocolate ganache over the top. Chill both pies before serving. Enjoy!
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 150 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.
