Gluten-Free Mexican Chocolate Pumpkin Pie

Gluten Free Mexican Chocolate Pumpkin PieA fresh roasted sugar pie pumpkin is the way to go to make a pumpkin pie or even a Mexican Chocolate Pumpkin Pie.

A small sugar pie pumpkin should yield about 30 ounce of puree, which is equal to two 15 ounce store bought cans. collage of Roasted PumpkinPureed pumpkin is not only great for pies, but also for making pumpkin bread, pumpkin cupcakes, or cookies, and even a pumpkin cheesecake.

After roasting and pureeing the sugar pie pumpkin, why not mix a little purée with some real maple syrup and some pecan pieces. If you do, your in for a treat.

fresh pumpkin puree with real maple syrup and pecan pieces

Gluten-Free Mexican Chocolate Pumpkin Pie

To make this pie gluten-free, use your gluten-free pie crust recipe or use a store bought. Also check out this article Gluten-Free Flour Substitutions For Baking.

gluten free pie shell packagingWhat makes this pumpkin pie a Mexican chocolate pie is the use of Cayenne and smoked paprika.

No need to worry as the pie is not spicy.


3 ounces Mexican chocolate or dark chocolate

2 tablespoons butter

1 cup coconut sugar or 3/4 cup packed brown sugar

1 teaspoon pumpkin pie spice

1/4 teaspoon Himalayan salt

1/4 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

1 15 ounce can pumpkin puree

4 eggs, lightly beaten

1 cup half and half or light cream

Chocolate Ganache (recipe follows)

Bake pie crust according to packaged instructions.


If You Wish To Blind Bake Your Pie Crust Check This Out – Blind Baking Your Pie Crust


Preheat oven to 350 degrees

In a small sauce pan heat chocolate and butter over medium-low heat, stirring constantly, just until melted, then set aside to cool.

pumpkin pie mixIn a large bowl combine coconut sugar, pie spice, salt, and chili powders. Stir in pumpkin puree and eggs until combined. Next gradually stir in half and half until combined.

stirring in pumpkin pie mix with melted chocolateStir 1 1/2 cups of the pumpkin mixture into the cooled chocolate mixture, then pour into pie crust.

second layer of Gluten Free Mexican Chocolate Pumpkin PieNext pour remaining pumpkin mixture over chocolate layer.

Bake for 60 minutes or until center appears set. Cool pie, then chill within 2 hours.

Chocolate Ganache

simmered cream cinamon and shaved dark chocolateIn a small bowl add 3 ounces of shaved dark chocolate and 1/4 teaspoon cinnamon. In a small sauce pot bring 1/4 cup cream to a simmer, and pour over shaved chocolate. Let stand 5 minutes, then stir until smooth.

Gluten Free Mexican Chocolate Pumpkin PieSpoon Chocolate Ganache over pie, then add shaved dark chocolate and some powdered chili.

Slice Of Gluten Free Mexican Chocolate Pumpkin PieServe a piece of Gluten-Free Mexican Chocolate Pumpkin Pie, and enjoy!!


More Deliciously Yummy Recipes 

Gluten-Free Chocolate Peppermint Cupcakes

Gluten-Free Chocolate Peppermint Cupcakes

For someone new at flour less baking, wheat flour that is, can be a trial-and-error process. Flour, when used in baking, adds body, structure, and texture to baked goods. It often acts as a binder, because of the gluten, binding all the recipe ingredients together. When you remove the gluten or flour, you have to add something else in its place that will perform the same function.

Here are some tips to help achieve better baking results when going flour less.

To increase the nutrition value, substitute up to 1/4 cup ground flax seeds plus 1/4 cup water for 1/4 cup flour in a recipe (flax will absorb more moisture).

To add more moisture to your recipe, add gelatin, extra egg or oil. Honey or rice malt syrup helps retain moisture as well. Honey works great when using coconut flour.

Substitute brown sugar for white sugar to retain moisture.

To enhance the flavor of flour less foods, add chocolate chips, dried fruits or nuts and double the amount of spices asked for in the recipe.

For better structure, add dry milk solids or cottage cheese to the recipe. Replace evaporated milk for regular milk.

Add extra egg or egg whites if your recipe is too crumbly.

Don’t over beat or over mix since the kneading time or mixing time is shorter with no gluten to develop.

You can use ground oats in place of flour, but you will also need bananas or eggs to bind the ingredients together.

Eggs can replace many functions of gluten such as binding and enhancing texture and structure of the recipe. Two other starch-based products you can use to bind and thicken are guar gum and xanthan gum. They are interchangeable and used in small amounts, usally about 1 tablespoon. But these two binders can be expensive, and in place of them you can use corn starch, tapioca starch, or arrow root starch.

Guar Gum used as a food thickener in flourless bakingGuar gum is extracted from the bean of the guar plant. The guar plant is native to Pakistan and India. The guar bean is rich in protein and used to feed cattle, and as a vegetable used in Middle Eastern cooking.

Guar gum is also used to help preserve food, and to help it retain flavor, texture and moisture. Guar gum is recommended to use when baking with coconut flour, as this type of flour can case dryness to your baked.

Xanthan Gum used as a food thinkner in gluten free bakingXanthan gum has a substance called polysaccharide, which has the ability to form a gel and bind many times its weight in water, making it a very valuable food thickener.

If you are allergic to corn products, then it is recommended not to use xanthan gum, as it is derived from corn. But it can also be fermented by using wheat, dairy, or soy as well. Just read the ingredients label to see how it was made.

The key to flour-less baking is to experiment. You may have to try different ingredients or amounts to get the flavor and texture you want.

Now for our featured recipe: Gluten-Free Chocolate Peppermint Cupcakes.

1 ½ cups ground oats

½ cup sugar

½ cup cocao powder

2 teaspoons baking powder

Pinch of salt

1 mashed banana

¼ cup avocado oil or lite olive oil

¾ cup almond milk

½ tablespoon apple cider vinegar

1 teaspoon vanilla

Frosting:

3 cups icing sugar

2 tablespoons of heavy cream, to thicken frosting

1/4 to 1/2  teaspoon peppermint extract

2 drops food coloring, optional

Cupcake Instructions:

Preheat oven to 350 F.

Line a cupcake pan with 12 cupcake liners. Set aside.

Place oats in a blender and grind until fine.

Add ground oats, sugar, cacao, baking powder and salt in a medium bowl. Whisk well. Add the mashed banana, oil, milk, apple cider vinegar and vanilla. Continue to whisk until smooth.

Divide batter among the 12 cupcake liners and bake for 20-25 minutes or until they start to firm on the top. Let cool completely before frosting.

Frosting Instructions:

Add icing sugar, cream, peppermint extract and green food coloring, if using, to a medium sized mixing bowl. Use electric mixer to blend until smooth. Add more cream, a little at a time as you’re mixing to create the consistency you want.

Gluten-Free-Chocolate-CupcakesAfter you have frosted the little cakes, arrange on a dessert plate, and serve with milk, coffee, or your favorite dessert beverage.

If you like gluten-free recipes, you will also enjoy Gluten Free Tropical Carrot Cake.

 

What Others are saying About Cupcakes:

Toasted Whole Grain Orange Muffins

Toasted Whole grain Orange Muffins

I found this recipe in the April 2014 magazine –  “Better Homes and Gardens“. The recipe is called Toasty Whole Grain Orange Muffins. But I changed the recipe a little, and I liked the Toasted better then the Toasty.

To me toasty is when you are around a camp fire on a cool night in the mountains and you want to get your hands and feet toasty warm. Or when you pull back the stick with a marshmallow on it, and someone says, “Isn’t that a bit toasty?’

The grains the recipe called for, I toasted them in the oven. So that’s why I used Toasted in place of Toasty.

We did use cooked Quinoa. This recipe is great to prepare, when you have had some quiona with your dinner, and there is some left over, quiona that is.

Quinoa  is a complete protein containing all nine essential amino acids. It also has nine times more fiber than any other whole grain.

This muffin would be great for breakfast for the reasons just mentioned, protein, and fiber. Fiber slows digestion, giving you longer sustained energy, as well as the protein.

Here is what you well need.

ingredients for Toasted Whole Grain Orange Muffins

1 cup regular rolled oats

1 cup cooked quinoa, cooled

1/3 cup finely chopped almonds

1 tablespoon avocado oil

1 cup all-purpose flour

½ cup whole wheat flour

½ cup sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

 

Preheat oven to 400 degrees F.

 

toasting grains for Toasted Whole Grain Orange Muffins

In a large bowl toss oats, cooled cooked quinoa, and almonds, add oil and toss some more to coat.  Place mixture onto a nonstick cookie sheet or baking pan. Spread out into an even layer. Bake for 10 to 12 minutes or until toasted, stirring once. Remove; place pan on a wire rack and cool.

Grease a cup cake pan with twelve wells that are 2 1/2-inches round; set aside.

In a large bowl stir together all but 1/4 cup of the quinoa mixture, the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.

whisking wet ingredients

Here is what you will need for the wet ingredients:

2 teaspoons zest of orange

1 ½ teaspoons of orange oil

1/2 cup buttermilk

2 eggs

1/2 cup Greek yogurt

3 tablespoons butter, melted

 

In a 2-cup measure whisk together buttermilk, eggs, sour cream, butter, orange oil, and orange zest. Add all at once to flour mixture. Gently stir just until moistened, the batter should be lumpy.

close up of muffin pan filled with wet muffen mixture

Spoon batter into prepared muffin cups, filling each well, ¾ full. Sprinkle with remaining quinoa mixture. Bake for 15 minutes or until golden brown. Cool in muffin pan on a wire rack for 5 minutes.

Toasted Whole grain Orange Muffins

Serve warm. If desired, serve with orange marmalade.

 

What Others are Saying About Muffins:

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