Gluten Free Desserts

Gluten Free Classic Pumpkin Pie Filling Recipe

Ingredients

1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1 (14-ounce) can sweetened condensed milk
2 large eggs
2 teaspoons pumpkin pie spice
½ teaspoon kosher or fine sea salt
1 Cookie Crust, Nut Crust, or pre-baked Perfect Pie Crust

Directions

Preheat the oven to 425°F.

In a large mixing bowl, whisk together the pumpkin, milk, eggs, pumpkin pie spice, and salt. Pour the mixture into the prepared pie crust. Bake for 15 minutes, lower the temperature to 350°F, and bake for another 40-50 minutes or until the filling is set. If the pie starts to get too brown, lay a piece of foil over the top of the pie, making sure the foil does not touch the filling. Let cool, then refrigerate overnight or until serving time. Can be made a day ahead.

Servings

Makes 1 (9-inch) pie

Additional Variations:

No-Bake Variation:

Save space in the oven with a no-bake option!

Use the Cookie Crust or Nut Crust. Swap the 2 eggs for 1 envelope unflavored gelatin and ¼ cup water. Combine condensed milk, pumpkin pie spice, and salt and whisk well. Pour the gelatin over the water in a saucepan and let sit for 1 minute. Cook for about 2 minutes on low, stirring constantly, until the gelatin is dissolved. Add the milk mixture and stir. Cook for about 5 minutes or until the mixture thickens, then stir in the pumpkin. Pour the mixture into the prepared pie crust and refrigerate until firm, about 4-5 hours.

Chocolate Variation:

Use the Cookie Crust, made with chocolate cookies. Melt 3 ounces semisweet chocolate. With a spoon, carefully drizzle the chocolate into the pie filling before baking (or before refrigerating in the no-bake variation). Using a thin knife or a skewer, swirl the chocolate in a pattern throughout the pie. If desired, melt an additional 3 ounces semisweet chocolate and drizzle over top as garnish.

Maple Pecan Variation:

Use the Nut Crust, made with at least 1 cup pecans and another nut of choice. Combine 1 cup chopped or halved pecans with 2-3 tablespoons maple syrup. Pour the mixture evenly over the finished pie and serve.

{ 0 comments }

Gluten Free Simple Cheesecake Filling Recipe

Ingredients

1 Cookie Crust or Nut Crust

For the filling:
4 (8-ounce) packages cream cheese, at room temperature
4 large eggs
1¼ cups sugar
2 teaspoons pure vanilla extract

For the topping:
2 cups sour cream
¼ cup sugar
1 teaspoon pure vanilla extract

Directions

Preheat the oven to 350°F.

In an electric mixer fitted with a paddle attachment, combine the filling ingredients and beat on medium-high speed until smooth. Pour into the crust and bake for 50-55 minutes or until the center of the cheesecake is set. Remove from the oven but leave the oven on. Cool the cheesecake for 10 minutes.

Combine the topping ingredients and blend well. Pour over the top of the cheesecake after the cake has cooled for 10 minutes. Return to the oven and cook for 5 minutes. Let cool completely, cover with plastic wrap, and refrigerate overnight or up to 48 hours.

Servings

Makes 1 (9-inch) pie

Additional Variations:

Citrus Fruit Variation:

Add juice and finely grated zest of 1 lemon or 1 small orange to the cheesecake filling and make the cheesecake as directed. Top with fresh berries (some mashed, some whole) and more lemon/orange zest.

Cinnamon Apple Variation:

Use the Cookie Crust, made with gluten-free gingersnap cookies. Add ½ teaspoon ground cinnamon to the cheesecake filling and make the cheesecake as directed. Using homemade or canned gluten-free apple pie filling/topping, pile a few scoops onto each slice of cheesecake and serve.

Chocolate Hazelnut Variation:

Use the Cookie Crust, made with chocolate cookies. Melt 2 tablespoons gluten-free chocolate hazelnut spread with 2-3 tablespoons heavy cream in a small bowl. Drizzle the mixture over the top of the finished cheesecake and let cool. Sprinkle with additional crushed chocolate cookie crumbs, for garnish.

{ 0 comments }

This Gluten Free Pecan Pie Milkshakes recipe takes leftover pecan pie from the holidays and turns it into a delicious new dessert.

Gluten Free Pecan Pie Milkshakes Recipe

Ingredients

1 large slice pecan pie
3 scoops vanilla ice cream or dairy-free ice cream
¼ cup milk or dairy-free milk
Whipped cream or dairy-free whipped cream
Chopped pecans

Directions

Combine pecan pie slice, ice cream, and milk in a blender and blend until smooth.

Pour the mixture into two glasses, top with whipped cream and chopped pecans, and serve immediately.

Servings

Serves 2

Written by Carol Kicinski

{ 0 comments }

Gluten Free Shortbread Gift Packages Recipe

Ingredients

1⅓ cups white rice flour
½ cup sweet rice flour
½ cup cornstarch
1 teaspoon kosher or fine sea salt
¼ teaspoon baking powder
¼ teaspoon xanthan gum
14 tablespoons unsalted butter, softened
¾ cup granulated sugar
1 teaspoon pure vanilla extract

Directions

Preheat oven to 300°F. Line a baking sheet with parchment paper. In a small bowl, whisk together flours, cornstarch, salt, baking powder, and xanthan gum.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, and vanilla together on medium-low speed, until a thick paste forms, about 30 seconds. Shut off the mixer.

Add dry ingredients to the butter mixture and mix on low until dough forms, about 3 minutes. Divide dough in half, wrap in plastic, and chill for about 20 minutes.

Lightly flour a work surface with rice flour. Place one of the dough halves onto the surface and roll to ¼-inch thick. Using a 2½-3 inch square cookie cutter, cut out dough. Re-roll scraps as necessary, chilling before rolling, if needed. Place cookies 1 inch apart on the baking sheet. Chill cookies on the baking sheet for 20-30 minutes.

Bake for 24-28 minutes or until aromatic, edges are light brown, and centers are set. Cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Repeat using remaining dough.

To Decorate: Make a batch of Royal Icing (recipe follows) and divide into three or four portions. If desired, leave one portion white. Set aside. Tint remaining portions with food coloring, as desired.

Divide each color of icing in half. To half of each color, add water, 1 teaspoon at a time, until icing reaches a drizzling consistency. Use a thin off-set spatula to spread thinned icings on cookies. Place cookies on a wire rack set over waxed paper. Let stand for 1-2 hours or until dry.

Place the other half of each color of the remaining tinted icings into separate resealable small plastic bags. Cut a small hole in one corner of each bag. Pipe lines and bows on dry iced cookies. Let stand about 1 hour until dry and ready to package as gifts.

Servings

Makes 36-40 cookies

Royal Icing

Ingredients

4 cups powdered sugar
3 tablespoons meringue powder (found in cake decorating aisle of craft/hobby store)
½ teaspoon cream of tartar
½ cup warm water
1 teaspoon pure vanilla extract

Directions

In a large mixing bowl, mix powdered sugar, meringue powder, and cream of tartar. Add water and vanilla and beat with an electric mixer on low until combined. Beat on high for 7-10 minutes or until icing reaches a stiff piping consistency. If not using right away, cover the bowl with a damp paper towel and then plastic wrap; chill up to 48 hours.

Written by Kim Maes

{ 0 comments }

Gluten Free Cranberry Thumbprint Cookies with Almond Glaze

Ingredients

For the cookies:
½ cup unsalted butter, softened
¼ cup granulated sugar
1 large egg
¼ teaspoon pure almond extract
1¼ cups gluten-free all-purpose flour
½ cup cranberry sauce (leftover homemade or canned)

For the glaze:
1 cup powdered sugar
2 tablespoons milk
¼ teaspoon pure almond extract

Directions

Preheat oven to 375°F. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed. Add the egg and almond extract, and mix for 30 seconds. Gradually add flour, a little at a time, and mix on low until just combined.

Roll dough into teaspoon-sized balls and place on a large nonstick baking sheet. Make a small indentation in the center of each ball and fill with a small scoop of cranberry sauce. Chill for 20 minutes before baking.

Bake for 8-10 minutes. Let rest for 5 minutes on the baking sheet, then move to a rack to cool completely.

Whisk powdered sugar and milk together until smooth. Whisk in the almond extract. Pour the glaze into a small sandwich bag and cut a small hole in the corner of the bag. Place a piece of waxed paper under the rack. Drizzle the glaze in a crisscross pattern over cookies. Let harden for 10-20 minutes before packaging as gifts.

Servings

Makes 32 cookies

Written by Kim Maes

{ 0 comments }

Nothing says December quite like the taste and aroma of peppermint. In this easy-to-make sweet treat, peppermint adds refreshing and quintessential seasonal flavor to both the cakes and the whipped cream.

Gluten Free Sunken Chocolate Peppermint Cakes Recipe

Ingredients

For the cakes:
¾ cup (packed) pitted Medjool dates
¾ cup unsweetened coconut, almond, or hemp milk
¾ cup unsweetened sunflower seed butter
¼ cup unsweetened applesauce
½ cup gluten-free oat flour
⅓ cup (lightly packed) brown sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon pure peppermint extract
¼ teaspoon kosher or fine sea salt
⅓ cup dark chocolate chips

For the whipped cream:
1¾ cups cold heavy whipping cream
¾ teaspoon pure peppermint extract
6 tablespoons powdered sugar

Directions

Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners. Cover the dates with hot water and soak for 10 minutes. Drain and place in the bowl of a food processor fitted with the steel blade. Add milk, sunflower seed butter, and applesauce. Puree until smooth. Add the oat flour, sugar, cocoa powder, baking soda, peppermint extract, and salt. Puree to combine. Stir in the chocolate chips. Divide the batter among the lined muffin cups. Bake for about 25 minutes, rotating the pan once halfway through, until cracked on top and sunken in the middle. Cool for 20 minutes.

While the cakes cool, whip the cream with an electric mixer until soft peaks start to form, about 2-3 minutes. With the mixer running, add the peppermint extract. Add the sugar, a few tablespoons at a time, and whip to incorporate.

Serve the cakes warm, topped with the whipped cream.

Servings

Makes 12

Written by Hallie Klecker

{ 0 comments }

Have a leftover slice of pumpkin pie in the fridge? Rather than just serving a slice of pie to one person, make these truffles so multiple people can have a treat!

Gluten Free Pumpkin Pie Truffles Recipe

Ingredients

1 large slice pumpkin pie
1½ cups bittersweet or semisweet chocolate chips
⅓ cup finely chopped walnuts

Directions

Mash the pumpkin pie in a mixing bowl until the crust and filling are fully incorporated. Using about 1 tablespoon per ball, form into balls. Freeze for 30 minutes.

Line a baking sheet or plate with parchment paper.

Melt chocolate chips in the microwave until almost all the chips are melted, about 1 minute. Stir until smooth and glossy. Roll the balls in the chocolate until fully covered. Place on parchment paper. Immediately sprinkle with walnuts and refrigerate for at least 15 minutes or until the chocolate hardens.

Servings

Makes 10-12, depending on size

Written by Carol Kicinski

{ 0 comments }

Gluten Free Sugar Cookie Wreath Stacks Recipe

Ingredients

12½ tablespoons unsalted butter, at room temperature
½ cup granulated sugar
½ teaspoon kosher or fine sea salt
2 teaspoons pure vanilla extract
1¾ cups plus 3 tablespoons gluten-free all-purpose flour
Silver and gold nonpareils (decorative sprinkle balls)
Red ribbon, ¼ – ½ inch wide, for tying stacks together

Directions

In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium-low until smooth. Add sugar and salt and mix on medium-low for 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add vanilla and mix on low for about 30 seconds to finish blending.

Add half the flour and mix on low for 15-30 seconds, until just combined. Repeat with remaining flour.

Remove dough from bowl and place on a lightly greased 12-inch piece of plastic wrap. Work the dough into a square in the center of the plastic. Wrap and refrigerate for at least 1 hour, or until firm.

Preheat oven to 325°F. Line 2 baking sheets with silicone baking mats or parchment paper. Unwrap dough and place between 2 pieces of lightly greased plastic wrap. With a rolling pin, pound the top of the dough, working from left to right, to flatten it. Turn the plastic with the dough 90 degrees and repeat. Roll the dough out to about ¼-inch thick on a well-floured surface to prevent sticking.

Using a wreath-shaped cutter, cut out cookies and place on baking sheets, leaving space between them.

Bake until lightly golden brown, about 10-15 minutes, rotating positions of the baking sheets halfway through. Baking time will vary depending on cookie size. Set pans on a cooling rack for 5-10 minutes. While still warm, gently press the nonpareils around the wreaths and transfer to the rack to cool.

Once cooled completely, stack 3 cookies and pull red ribbon through the center of the wreaths and tie together in a bow on top.

Note: This is a perfect basic gluten-free sugar cookie recipe that can be used for any holiday and any cutter shape.

Servings

Makes 30-36 individual wreaths/10-12 wreath stacks, depending on cookie size

Written by Kim Maes

{ 0 comments }

Gluten Free Chocolate Cut-Out Cookies Recipe

Ingredients

⅓ cup coconut sugar
2 tablespoons rice milk
½ teaspoon pure liquid stevia
2 teaspoons pure vanilla extract
¼ cup melted coconut oil
1 tablespoon finely ground flax seeds (or meal)
2 tablespoons unsweetened cocoa powder
¾ cup gluten-free all-purpose flour, plus more for rolling
½ teaspoon baking powder
½ teaspoon xanthan gum
⅛ teaspoon kosher or fine sea salt

Directions

In the bowl of a food processor, combine the coconut sugar, milk, stevia, vanilla, coconut oil, and flax until the sugar is dissolved. Add the cocoa powder, flour, baking powder, xanthan gum, and salt. Pulse to incorporate the flour, then process until it comes together in a soft dough. Turn the dough onto a piece of plastic wrap, form into a disk, and refrigerate until firm, at least 30 minutes to an hour.

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Dust a clean, flat surface with a thin layer of flour. Roll out the dough to about ¼-inch thickness. Cut into desired shapes.

Place cookies on the baking sheet. Bake 10-12 minutes, until dry on top and browned on the edges. Allow to cool 5 minutes before transferring to a rack to cool completely. May be frozen.

Servings

Makes about a dozen

Written by Ricki Heller

{ 0 comments }

Chocolate-Crusted Peanut Butter Pie Recipe

Ingredients

For the crust:

1½ cups blanched almond flour
3 tablespoons unsweetened cocoa powder
3 tablespoons granulated sugar
5 tablespoons salted butter, melted

For the filling:

1½ cups creamy unsweetened peanut butter
½ cup salted butter, room temperature
1 cup powdered sugar

For the ganache:

1 cup semisweet chocolate chips, roughly chopped
2 tablespoons creamy unsweetened peanut butter
½ cup heavy whipping cream

Directions

Make the crust:

Preheat the oven to 325ºF. In a large bowl, whisk together the almond flour, cocoa powder, and sugar. Add the butter. Mix to form a dough that is crumbly but holds together when pinched. Press the dough into the bottom and up the sides of a 9-inch pie dish, pressing it out as evenly as possible. Bake for 18-20 minutes, until just firm to the touch. Cool completely on a wire rack.

Make the filling:

In a large bowl, beat together the peanut butter, butter, and ½ cup powdered sugar with an electric mixer. When creamy, add the remaining ½ cup powdered sugar and beat to combine. Use a spoon or spatula to smooth the mixture over the bottom of the cooled crust. Place in the freezer.

Make the ganache:

Place the chocolate chips and peanut butter in a heat-proof bowl. In a small pot, heat the cream over low heat until it is steaming and just beginning to simmer around the edges. Remove from heat and pour over the chocolate chips. Let stand, undisturbed, for 5 minutes. Whisk until smooth and glossy. Pour over the peanut butter layer. Create a pattern on top, if desired, by pulling the tip of a knife through the ganache. Refrigerate, uncovered, for 20 minutes to set the ganache. Cover and refrigerate for 1-2 hours before slicing and serving. Store leftovers, covered, in the refrigerator for up to 5 days, or wrap slices individually and freeze for up to 1 month. Thaw frozen slices for 15-20 minutes at room temperature before serving.

Servings

Makes 1 (9-inch) pie

Written By Hallie Klecker

{ 0 comments }