Let’s do this. This is the second post brought to you in partnership with Bob’s Red Mill! I have been anxiously awaiting the opportunity share with you guys about their new gluten-free flour blend. While their first blend was made with bean flours, this new blend is bean-free, delicious, and extremely versatile! As you can see, it makes an amazing, crisp, flavorful gluten-free pie crust totally possible! Major win in my book. This pie requires just 10 ingredients, including the crust! And you guys may or not believe me, but you’d never ever, ever guess it was vegan or gluten-free. Seriously! Trust me. Serve this at Thanksgiving and watch as your guests mutter nothing but “mmmm’s” and “ooooohhhh yeeaaahhhh’s” around the dinner table. The filling is where it’s at. It’s: Mega flavorfulSuper pumpkin-yFirmIncredibly moistPerfectly sweetSubtly spiced& Seriously PERFECT Contrast the filling against the perfectly crisp crust and you literally have the ultimate gluten-free pumpkin pie. And don’t forget the coconut whipped cream– swoon! Serve this to all of your guests this Thanksgiving and become the hit of the party. I want to see a show of hands afterwards from everyone who tricked their skeptical aunt Sally into consuming upwards of 3 slices of this pie with nothing but praise.
More Gluten Free Pumpkin Pie Recipes
Creamy Pumpkin Pie Bars (V + GF)1-Bowl Pumpkin Pie (Vegan + GF)Pumpkin Pie Parfaits
If you DO try this pie, seriously let us know! Take a picture and tag it #minimalistbaker on Instagram (or pin it!) so we can see! We look at every photo and it always makes our day to see what you guys are cooking up. Cheers and happy baking this holiday season, friends! This post was sponsored by Bob’s Red Mill. Thanks for supporting the brands that support Minimalist Baker!
