Soul Warming Pumpkin Coconut Curry

If you've been here for a while you'll know that I'm not vegan. Nor am I a vegetarian, but sometimes I crave hearty meatless dishes. I was pleasantly surprised at how good this curry turned out. Steve loved it too and we happily ate the leftovers for the rest of the week. (It reheats well, too!)

This recipe is vegan as written, but if you simply need it to be meatless I added some recipe tweaks below for flexibility as well as some suggestion on vegetables to use.

Why You'll Love This Pumpkin Curry Recipe

Again, hello... we love recipes that clean out the produce drawer! Besides being totally delicious, It's hearty and filling, but won't leave you feeling heavy. Just the thing we need to nourish ourselves during the busiest season of the year!

You can do some prep ahead to make this come together more quickly. I included them in the tips section below. It also reheats beautifully so it's a great meal prep recipe.

Pumpkin Curry Ingredients

If this ingredient list looks daunting, know that almost half of the items are spices. That's the nature of Indian-inspired recipes and what makes them so rich and delicious!

• Steamed rice or quinoa, for serving
• Ground coriander
• Garam masala: You can find this in most grocery stores or online, but if you'd like to make your own, it's easy! I included a whole-spice and a pre-ground version in my Homemade Garam Masala Recipe.
• Sweet paprika: As opposed to hot or smoked paprika. This is just regular paprika.
• Ground turmeric
• Ground cumin
• Sea salt
• Coconut oil
• Dried minced onion: I use this in this recipe simply to save you some chopping time since you'll be chopping a pile of vegetables already. Feel free to use a large diced onion instead. I included some notes about this in the recipe card.
• Fresh garlic
• Fresh ginger: I love buying frozen grated ginger cubes! They pop out easily and no prep required. I've seen them at a few grocery stores and find mine at Trader Joe's.
• Tomato paste
• Pumpkin puree: Not pumpkin pie filling. I think we know this already, right?
• Vegetable broth
• Chopped vegetables: Use whatever you have on hand or what you think your kids will happily eat! I included some notes about this below.
• Garbanzo beans: Also known as chickpeas. They're the same thing.
• Full-fat coconut milk

How to Make Pumpkin Curry

1. Make your grains (rice, quinoa, or cauliflower rice if you're avoiding grains).
2. Combine the spices and set them aside.
3. Saute the oil, garlic, and ginger briefly in the coconut oil.
4. Add the reserved bowl of spices. Stir and cook for another minute or so.
5. Add the tomato paste and pumpkin puree to the skillet and stir well, incorporating the spices well and forming a paste.
6. Pour in the chicken broth, and add the vegetables and garbanzo beans. Simmer for about 15 minutes.
7. Stir in the coconut milk and cook, uncovered, for another couple of minutes.
8. Sprinkle the remaining garam masala over the top of the curry and serve alongside your choice of grains.

Pumpkin Curry Recipe Variations

• Make it in an Instant Pot: Use the saute function for the first few steps. When you get to the simmer step, set it to high pressure for 1 minute. Stir in the coconut milk at the end.
• Change up the vegetables: Longer cooking vegetables (like squash, carrots, and potatoes) will need to be chopped smaller. I used ½ head of cauliflower, 6 oz fresh green beans, and 8 oz of butternut squash (½-inch cubes). You could also use carrots, sweet potatoes, or white potatoes. Quicker cooking vegetables like zucchini, yellow squash, peas, and broccoli can be added about 5 minutes before the simmer time is over to avoid them turning to mush.
• Un-veganize it: If you don't need this recipe to be vegan, but simply meatless, use butter and chicken broth instead of coconut oil and vegetable broth.
• Change the protein: Again, if you don't need this to be vegan/vegetarian, use the swaps above and add 12-16 oz of cubed, uncooked chicken/pork or a pound of uncooked shrimp in place of the garbanzo beans. If you're using chicken or pork, add them at the same time as the vegetables. If you're using shrimp, add them with the coconut milk and simmer for a couple extra minutes until they're cooked through.
• Make it spicy: Add ¼-1/2 teaspoon crushed red pepper flakes along with the rest of the spices. Or use some chili-crunch or Asian chili paste in your individual bowls.

Tips For Making Pumpkin Puree Curry

• Prep your ingredients before you start cooking. Treat this like a stir-fry. Ingredients go into the pan quickly, and you'll need to have them ready so nothing burns. Have your veg already chopped, your spices measured out, and your aluminum cans open. (And your chicken broth thawed. I'm not the only one who scrambles with half-frozen broth, right?)
• Adding ingredients gradually allows the spices to "fry" in the oil for a bit. This enhances their flavor. You'll get the best flavor if you follow the instructions as written instead of dumping everything in at once.
• Use vegetables that cook at the same rate. You don't want some half-cooked and others turned to mush. There are suggestions about this in the recipe notes below.

Curry Pumpkin Serving Suggestions

Serve this curry with freshly steamed rice, quinoa, or any other grain you prefer!

If you're avoiding grains, try serving it with How to Cook Cauliflower Rice (Roasted!) or Curry Roasted Cauliflower. I've eaten curry with both of those and they're totally delicious options.

Additional Add-Ins

If you're looking for toppings, try adding an extra sprinkle of garam masala, some spicy condiment, a squeeze of lemon or lime juice, or a dollop of plain Greek yogurt.

Storing Leftover Pumpkin Coconut Curry

Store leftover pumpkin curry in an airtight container in the fridge for up to a week. I recommend reheating it in a skillet or saucepan for best flavor.

Can Pumpkin Puree Curry be frozen?

Yes. Maybe. If you used delicate vegetables (like zucchini, asparagus, etc.) they'll be mushy after reheating. Sturdier vegetables should be fine as long as you didn't overcook them while making the recipe.

More Easy Indian Recipes on Perry's Plate

If you liked this recipe, try another one of my Indian-inspired recipes!

Lentil Curry: Another vegetarian recipe easily made vegan.

Recipe for Making Egg Curry: Another meatless curry we love.

Chicken and Saag: Love this spinach curry! You can also use paneer (Indian cheese) instead of chicken to make this meatless.

Instant Pot Chicken Curry Recipe: My favorite chicken curry and always devoured by my family.

Indian Beef: A slow cooker gem that makes your house smell totally delicious.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Pumpkin Puree Curry

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This pumpkin curry is the perfect home for bits of leftover vegetables as well as that partial can of pumpkin puree giving you side eye. It's cozy and nourishing and comes together in about 45 minutes!

Print

Ingredients

• Steamed rice or quinoa, for serving
• 1 Tablespoon ground coriander
• 1 Tablespoon garam masala, divided
• 1 Tablespoon sweet paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 ½ teaspoon sea salt
• 4 Tablespoons coconut oil
• 2 Tablespoons dried minced onion
• 1 Tablespoon minced/grated fresh garlic
• 1 Tablespoon minced/grated fresh ginger
• 2 Tablespoons tomato paste
• 1 cup pumpkin puree
• 2 cups vegetable broth
• 1 ½ pounds chopped vegetables (see note)
• 1 15 oz can garbanzo beans, drained
• ½ cup full-fat coconut milk

Instructions

1. If you're serving this with rice or quinoa, get those started first.
2. Combine the coriander, 2 teaspoons garam masala, paprika, turmeric, cumin, and salt in a small bowl. Set aside.
3. Melt the coconut oil in a large, deep skillet (fitted with a lid) over medium high heat.
4. Add the dried onion, garlic, and ginger. Cook for about 30 seconds and then add the reserved bowl of spices. Stir and cook for another minute or so.
5. Add the tomato paste and pumpkin puree to the skillet and stir well, incorporating the spices well and forming a paste. Cook for another minute.
6. Pour in the chicken broth, and add the vegetables and garbanzo beans. Bring to a boil, then reduce the heat to medium-low and let it gently simmer, covered, for about 15 minutes or until the vegetables are tender.
7. Stir in the coconut milk and cook, uncovered, for another couple of minutes.
8. Sprinkle the remaining garam masala over the top of the curry and serve alongside your choice of grains.

Notes

• Feel free to use a large chopped onion in place of the dried minced onion. Since this recipe has a lot of chopped veg, I wanted to save you some time by using dried. If you use a fresh onion, add it to the skillet first and let it cook alone for about 10 minutes before continuing with the rest of the ingredients.
• When choosing vegetables for this recipe, make sure they'll cook in roughly the same amount of time. Longer cooking vegetables (like squash, carrots, and potatoes) will need to be chopped smaller. I used ½ head of cauliflower, 6 oz fresh green beans, and 8 oz of butternut squash (½-inch cubes). You could also use carrots, sweet potatoes, or white potatoes. Quicker cooking vegetables like zucchini, yellow squash, peas, and broccoli can be added about 5 minutes before the simmer time is over to avoid them turning to mush.
• Garam Masala is a common Indian spice blend that can be found in most grocery stores in the spice section. Or online. Or I have a Homemade Garam Masala recipe if you'd like to try it!
• If you're not concerned with this recipe being strictly vegan/vegetarian try swapping out the coconut oil and vegetable broth for butter and chicken broth for a richer flavor.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Eat Well Premium Foods - Garam Masala Spice Blend 4 oz, Salt Free, Authentic Indian Food Spices, Gluten Free
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1 ½ cups
Amount Per Serving Calories 383Total Fat 16gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 977mgCarbohydrates 51gFiber 13gSugar 9gProtein 12g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post How to make Pumpkin Curry appeared first on Perry's Plate.

This Chocolate Crepe Recipe will be your new Favorite Breakfast!

Crepes are one of those things that you just need to get the hang of before you like making them. And I'm going to show you all my tricks to making sure they turn out AND that you won't want to throw your skillet across the kitchen.

After making crepes for so long I'm not sure why it *just* occurred to me to make a chocolate version. Don't get me wrong, regular homemade crepes are fantastic. But these little guys taste like tender, paper-thin chocolate cakes.

You don't need any special ingredients or equipment either! (Looking at you, crepe pan.)

Chocolate Crepe Ingredients

• All-purpose flour - If you want to make these gluten free, use your favorite gluten free flour here. King Arther Gluten Free flour works well for these! Gluten free crepes are a little more fragile, but they're 100% doable.
• Unsweetened cocoa powder
• Milk - Use any type of milk you like here! It's easy to make these dairy free. Most of the time I use almond milk.
• Eggs
• Salt
• Sweetener - Regular crepes don't need much, if any sweetener, but the cocoa powder can make these a little bitter without a boost of sweetness. You can use any kind of sweetener here -- cane sugar, coconut sugar, maple syrup, etc.

How to Make Chocolate Crepes

1. Blend the crepe batter well. Let it rest to get rid of some of those bubbles.
2. Cook the crepes in a hot, buttered skillet for about 2 min, flipping once.
3. Stack them on a plate and cover them with a tea towel to keep them warm.
4. Serve with your favorite crepe fillings! More on this below.

Tips for making Chocolate Crepes

• Let the batter rest. I found that chocolate crepe batter doesn't have quite as many bubbles when blended as regular crepe batter, but you'll want the batter to rest so your first few crepes aren't mostly bubbly batter.
• Use a small skillet. You don't need a crepe pan. But using a small skillet is much easier than a large one -- especially if you're new at this.
• Make sure your skillet is hot enough. The batter should cook up in less than 2 min. It should sizzle, too. Adjust the pan temperature after the first couple of crepes to get the right temperature. The batter should sizzle when it hits the pan, but not scorch.
• Don't add too much batter. For a small skillet you only need 2-3 Tablespoons of batter. If you add more you'll end up with a thicker pancake.
• Don't try to flip the crepes too early. The sides should be easy to lift off the pan and the surface of the crepe should be mostly dry looking before you flip it. I use a rubber spatula to flip mine.
• If you get comfortable with one pan, try using two pans at once to make them even faster!

Chocolate Crepe Variations

Gluten Free and Dairy Free - Use gluten free flour and dairy free milk. And cook them in coconut oil.

Mexican Hot Chocolate Crepes - Add ½ teaspoon of cinnamon and a pinch of cayenne to the batter.

Peanut Butter Cup Crepes - Add 1 Tablespoon of peanut butter to the batter.

Our Favorite Fillings For Chocolate Crepes

These chocolate crepes are a great blank slate for a yummy chocolatey breakfast or dessert! Here are a few ideas for you to combine fillings and toppings.

Fruit: Strawberries, raspberries, blackberries, cherries, bananas, apples.

Toppings: Honey, maple syrup, powdered sugar, whipped cream, peanut butter, chocolate sauce (or Nutella), granola, sprinkles.

Chocolate Crepe FAQs

More Sweet Breakfast Recipes on Perry's Plate

Homemade Crepes - Here's my regular crepe recipe -- the oldest recipe on my website!

Coconut Chia Pudding - These easy chia pudding cups can be made with any kind of fruit.

Waffle Breakfast Board - This was for Valentine's Day but you could create this for any holiday. Or use crepes to make a big crepe board!

Superfood Beet Brownie Bowls - Another great recipe that could double as breakfast or a nourishing dessert!

Dark Chocolate Paleo Pancakes - Love these grain-free, dairy free decadent pancakes!

Paleo Chocolate Banana Protein Waffles - This one uses my favorite chocolate protein powder.

Apple-Pomegranate Breakfast Crumble - Serve with yogurt for a tasty breakfast.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Crepe With Chocolate

Yield: About 15 crepes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

If crepes seem intimidating to you, you're in the right place. I've made thousands of crepes over the last 20 years and have some great tips to ensure you have success with yours! You'll especially love these chocolate crepes -- and you do NOT need a special pan!

Print

Ingredients

• 1 ⅓ cup milk (any kind)
• 3 eggs
• 3 Tablespoons pure maple syrup (see note)
• ¾ cup all-purpose flour
• 3 Tablespoons unsweetened cocoa powder
• ½ teaspoon salt
• Butter, for frying

Instructions

1. Add all of the ingredients in the order listed (except the butter) into a blender and blend until smooth. You can also whisk the ingredients together in a bowl until smooth. Let the batter sit for 15-20 minutes if there are a lot of bubbles on top.
2. Heat a small 8-inch skillet over medium high heat. Spread a little butter to lightly coat the skillet (I use a half-wrapped stick of butter. It's quick and easy.)
3. Add a small amount of crepe batter to the hot skillet and tilt the pan around so the batter covers the bottom and creates a circle shape.
4. Cook until the edges and most of the top of the crepe is no longer wet looking, about 1 min. Bubbles should also break the surface.
5. Run a rubber spatula around the edges of the crepe to loosen it and then flip it over. Cook it for another 20-30 seconds, then transfer it to a plate.
6. Cover it with a tea towel to keep warm and repeat the process with the remaining crepe batter, adding butter before each crepe.
7. If the crepes aren't cooking up in at least 90 seconds on the first side, turn the heat up a bit. If they're cooking too fast and starting to scorch, turn the heat down. It might take you a few crepes to get the right temperature.
8. Serve crepes however you like! I like them with berries and whipped cream. You can also drizzle some honey, maple syrup, or chocolate sauce on top.

Notes

1. You can use any kind of milk here. Coconut milk will give them a pronounced coconut flavor.
2. To make them gluten-free, swap out the flour with a gluten-free blend that also works well for pancakes. They'll be a little more fragile, so keep that in mind when you're flipping them.
3. Make sure your pan is hot enough before adding the batter. It should sizzle in the pan.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  King Arthur, Measure for Measure Gluten Free Flour

Nutrition Information

Yield 5 Serving Size 3 crepes
Amount Per Serving Calories 207Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 123mgSodium 305mgCarbohydrates 27gFiber 1gSugar 11gProtein 8g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post How to Make Chocolate Crepes appeared first on Perry's Plate.

You are sure to love this Coconut Curry Shrimp

Want to know my favorite part of this recipe? Most of the ingredients are things that you could keep on hand as pantry/freezer staples. That means you could whip this out without a complicated grocery run!

I also love this recipe because you can adapt it to your liking! Swap out the shrimp and vegetables for ingredients you like better and make it spicy if you like! I'll give you some ideas for adapting this recipe down below.

Also, my kids really love this. Well.... as long as I don't put any "sus" vegetables in it. But still -- no complaints here.

Shrimp Coconut Curry ingredients 

• Uncooked medium shrimp - I like to buy them peeled with the tails off to save time.
• Thai Curry Paste - More on this below
• Full-Fat Coconut Milk - You'll get the best flavor and thick, rich sauce if you use full-fat.
• Fish Sauce - A condiment commonly used in Thai cooking. Keep some on hand! I linked to other Thai inspired recipes that use it, and it lasts a long time.
• Coconut Sugar - You can use any sweetener, but I like this one here.
• Potatoes - Any type is fine: Russets, Yukon gold, or red potatoes.
• Carrots
• Onion
• Limes
• Fresh Cilantro or Basil

A Little About Thai Curry Paste

Thai curry paste is the ultimate ingredient because it contains all of the hard-to-find ingredients for Thai cuisine (shrimp paste, kefir lime, galangal, lemongrass) all in one handy condiment!

There are two kind of Thai style curry paste that I recommend that are also easy to find.

Thai Kitchen Curry Paste: Usually comes in Red or Green. Despite the heat level on the side indicating it is spicy, it's not spicy. I've used an entire jar in one batch of curry before without complaints from my kids. You can find this in most grocery stores in the Thai/Asian aisle.

Mae Ploy Curry Paste: This is my favorite. I believe it has a better flavor than Thai Kitchen, but these curry pastes are spicier. Yellow and Green curry pastes tend to be more mild than Red, Panang, or Massaman. They're also shelf stable before you open it and last a long time in the fridge. You can find them on Amazon in different packs: Mae Ploy Curry Paste.

Coconut Shrimp Curry Recipe variations

Ohhhh so many options here! Here are several ways you can change up this recipe:

• Change the Vegetables: I used potatoes and carrots for this version because they're simple, keep for a long time, and my kids never complain about them. Feel free to use just about any vegetable you like here! If you use quicker cooking vegetables like snow peas, mushrooms, or asparagus, you might want to knock a few minutes off of the cooking time.
• Change the Protein: Not a shrimp person? Use thinly sliced chicken breast or thigh meat or thinly sliced steak instead! You can add them into the end when you would normally add the strimp.
• Add some heat: I like to add my spicy condiments at the end because of little people in my home who complain about things being too spicy. But if you want to make the whole curry spicy, add a couple teaspoons of Asian style chili paste like samba oelek or sriracha. Or a generous pinch of crushed red pepper flakes.
• Experiment with curry paste: Generally there are about 6 types of easy to find Thai curry paste: Yellow, Red, Green, Massaman, and Panang. Depending on the brands, they have varying heat levels, too. (See above!)

How to make Coconut Shrimp Curry 

1. Cook the onions in oil until they're soft. Add the curry paste with a little extra oil and fry it for a minute. Then add ½ can of coconut milk and stir it up until it's bubbly and thick.
2. Add the rest of the coconut milk and all the ingredients except for the shrimp and garnishes.
3. Cover and cook for about 15-20 minutes until the vegetables are soft. (Start cooking your rice if you haven't already!)
4. Stir in the shrimp and cook for another 3-4 minutes until it's fully pink.
5. Serve with steamed rice and a sprinkle of fresh cilantro and/or green onions.

How to serve this Curry Coconut Shrimp

I like to serve this coconut shrimp curry with freshly steamed jasmine or basmati rice and some fresh cilantro. Maybe a squeeze of lime juice, too.

If you're avoiding grains, toss some cauliflower rice in the oven when you start the curry and it'll be done when the curry is finished. Here's a recipe if you need it: Roasted Cauliflower Rice.

You could also thin it out with a little chicken broth and eat it like a soup!

How to store Curry Coconut Shrimp

Store leftover in an airtight container in the fridge for up to a week. You can also freeze this curry using freezer-safe containers. I like to use these deli containers on Amazon for stuff like this. They're great for freezing broth and soups and general storage, too.

To reheat, transfer the curry to a saucepan on the stove and cook over medium or medium low until completely warmed.

Shrimp Curry Coconut Milk FAQs 

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Shrimp Curry with Coconut Milk

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Making a delicious Thai style curry is easier than you think! I specifically chose ingredients that are easy to find and will give you a take-out quality coconut shrimp curry in under an hour!

Print

Ingredients

• 3 Tablespoons coconut oil, divided
• 1 medium onion, peeled and diced small
• 3 Tablespoons Thai curry paste
• 2 13-oz cans full-fat coconut milk
• ¼ cup coconut sugar
• 3 Tablespoons fish sauce
• 2 limes
• 2 medium Russet potatoes, peeled and diced
• 3 large carrots, peeled and sliced thinly
• 1 pound medium shrimp, peels and tails removed
• Fresh chopped cilantro, for garnish

Instructions

1. Start your rice if you're serving it that way.
2. Heat 2 Tablespoons of the coconut oil over high heat in a very large skillet or wide saucepan that's fitted with a lid.
3. Add the onions and cook for 6-8 minutes until they soften and begin to turn a little golden brown.
4. Push the onions to the sides to create some space in the center of the skillet. Add the other Tablespoon of coconut oil. When it melts, add the curry paste. Break it up and let it fry in the oil for a minute or so.
5. Add ½ can of coconut milk (this doesn't have to be precise) to the skillet and cook, stirring, until you have a thick, luscious sauce.
6. To the skillet, add the rest of the coconut milk, coconut sugar, fish sauce, juice from 1 lime, and chopped vegetables.
7. Bring it to a boil, then reduce the heat to medium or medium low and let it simmer, covered, for 15-20 minutes until your vegetables are cooked through. (Won't take as long for quicker cooking veg if you don't use carrots and potatoes.)
8. Stir in the shrimp and cook for another 5 minutes until the shrimp is completely pink and cooked through.
9. Serve curry immediately with steamed rice.

Notes

1. You can swap out the carrots and potatoes for other vegetables if you like. If they are quicker cooking vegetables, then you won't have to simmer the curry for as long.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Red Boat Fish Sauce, 17 fl oz
• 
  Mae Ploy Thai Curry Red, Panang and Yellow Paste, Variety Pack 14 oz (Pack of 3)

Nutrition Information

Yield 8 Serving Size 1 bowl
Amount Per Serving Calories 384Total Fat 26gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 2gCholesterol 120mgSodium 1227mgCarbohydrates 25gFiber 2gSugar 8gProtein 17g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Curry Coconut Shrimp appeared first on Perry's Plate.

Creamy Chicken Wild Rice Soup is an All Season Standby!

Friends, this soup is goooood. We're talking restaurant quality soup here! ALL of my kids loved it and so did Steve. It so, so easy, too. And I've got a few tricks up my sleeve to ensure this soup will turn out perfectly every time you make it.

Why you’ll love this Chicken Wild Rice Soup Recipe.

This version is thick and creamy with tender pieces of chicken and chewy wild rice throughout. It's a cozy soup that's comforting, easy to make, and packed with flavor. It’s just… *chef’s kiss*  

Yep, this dreamy, creamy soup is also gluten free! I’ll talk more about the details of thickening a soup in a bit, but I wanted you to know that you could make this soup gluten free if you like. (And it's not difficult!)

This recipe is also super adaptable. You can make it on the stove top, in your Instant Pot, or in a Crock Pot! I included instructions for all three below and in the recipe card.

Chicken Wild Rice Soup Ingredients

Here’s what you need to make this soup!

• Onion
• Carrot
• Celery
• Garlic
• No-salt seasoning - This is a salt-free seasoning you can use on a lot of things while being able to control the sodium. Think Mrs. Dash, 21 Seasoning Salute (Trader Joe’s), or the No-salt seasoning at Costco (that’s what I use).
• Salt & black pepper
• Bay leaves
• Dried or fresh thyme
• Dried dill
• Chicken thighs - This is important. Because the wild rice needs longer to cook than regular white rice, using chicken thighs will help you to avoid overcooked, dry chicken. Chicken breasts are tasty and versatile, but their very low fat content causes them to dry out faster. Chicken thighs are much more forgiving. Alternately, you could shred a rotisserie chicken or pre-cooked chicken breasts and at it at the very end of cooking if you’d rather not use thighs. 
• Chicken broth — Use any kind you like. I love making my own from stripped roasted chicken bones. Here’s a chicken bone broth recipe if you need one!
• Wild rice — Wild rice is black. Sometimes “wild rice” is packaged as brown rice and wild rice mixed together. You could use that too if you like since they have the same cook times. 
• Heavy cream, half and half, or milk (any kind) — This entirely depends on you, friend. Obviously using heavy cream results in a richer, creamier soup, but you can use any type of cream or milk for this recipe. You can easily make it dairy free by using almond milk.
• Tapioca flour, arrowroot starch, or cornstarch — This one is left up to you, too. All of these options are gluten free. 

How to make Wild Rice Chicken Soup

How to cook wild rice for soup

You’re going to love this — you just throw the rice in with all the other ingredients and let it simmer away to cook! 

If you have some pre-cooked rice handy, you could add it at the end of cooking time. You’ll want to omit the water from the recipe if you do that.

How to make Chicken Wild Rice Soup in Instant Pot

1. Saute the vegetables using the Saute mode. Add the seasonings.
2. Add the chicken, broth, water, and rice to the pot.
3. Cook on high pressure for 35 minutes. Let the cooker sit for 5-8 before releasing the steam manually.
4. Transfer the cooked chicken thighs to a large plate or platter and shred them with a couple of forks. Add them back to the soup.
5. Mix the cream/milk with the tapioca starch and stir it into the soup. It should thicken quickly -- if not, turn the cooker back to the sauce mode to heat the soup up until it thickens. Then turn it off again.
6. Taste, adjusting seasonings as needed, then serve!

How to make Creamy Chicken and Wild Rice Soup in Crock Pot

1. Add all of the ingredients to a 6 quart Crock Pot slow cooker (except the milk and thickener).
2. Cover and cook on low for 5-6 hours. Turn the slow cooker to high heat.
3. Remove the chicken (put the lid back on to keep the soup hot). Shred the chicken, then return it to the pot.
4. Stir together the cream/milk and thickener. Stir into the soup. If the soup is very hot (but not bubbling) it should thicken really quickly.
5. Taste, adjust seasonings, and serve.

Chicken Wild Rice Soup Recipe Variations

• Use brown rice instead of wild rice.
• Vegetarian Mushroom Wild Rice Soup: Make a vegetarian version by omitting the chicken and chicken broth and using 1.5 pounds of sliced mushrooms and vegetable broth.
• Sausage & Wild Rice Soup: Omit the chicken. Add sliced, pre-cooked sausage at the end of cooking. Andouille sausage would be particularly good here.

Chicken and Wild Rice Soup Recipe Tips

• Make sure you use wild rice or brown rice (or a combination of the two) and not white rice. Because wild rice and brown rice require a much longer cook time using white rice will result in mushy, overcooked rice.
• If you use homemade chicken broth, you might need to adjust the salt content of this recipe. I don't salt my broth so I usually need to double the amount of salt in recipes when I use it.
• If you are making this in an Instant Pot, make sure you let the cooker release the steam naturally (just let it sit, don't do anything) for 5-10 minutes after the pressure cycle ends so you don't have hot liquid splattering out of the steam valve.
• Make sure the soup isn't bubbling when you add the thickener or it'll clump. More on that...

How to Thicken Chicken Wild Rice Soup

Thickening gluten free soups is a little different from regular soups. When you're using all-purpose flour you'll create a roux (butter/oil + flour mixture) at the beginning of the recipe and then cook from there.

With gluten free thickeners, often time they'll lose their ability to thicken if cooked for long periods of time. That's why I thicken the soup at the end. Here are some things to remember when thickening this chicken wild rice soup as well as other types of creamy gluten free soups:

• Blend the thickener with some type of liquid. If the soup is creamy, I whisk it into the cream or milk I'll be using. This helps to prevent any clumping. You can also remove a ladle full of the soup liquid and pour it into a cup or bowl and whisk the thickener into that when it has cooled some.
• Don't add the thickening mixture to boiling liquid. If the soup is simmering with visible bubbles, it will make your thickener clump and you'll get these weird, gummy bits in your soup. Ew. The soup needs to be hot and steamy, but not bubbling when you add the thickener.
• If your soup isn't thickening you may need to heat it up. Once the thickening mixture has been stirred into the soup, you can crank the heat up and let the soup simmer. It'll only take a minute or two for it to thicken. If it still hasn't thickened, maybe you haven't used enough starch/powder.

What to serve with Wild Rice Soup

I love this soup with a sprinkling of parsley and some crusty bread (it's easy to find gluten free crusty bread these days! Adding some Parmesan cheese shavings is also delicious here.

If you're wanting to serve this with a salad, here are some suggestions:

Sweet Kale Salad - A knock off of the sweet kale salad kit I love buying at Costco. Whether you make it from scratch or get a kit, it'll go well with this soup!

Syrian Salad with Za'atar Dressing - Such a tasty, versatile salad! It has a bold flavor that would pair well with this creamy soup.

Avocado Green Salad - Love this green salad with Parmesan shavings, salty bacon, and creamy avocado dressing.

How to store Wild Rice Chicken Soup

After the chicken wild rice soup has cooled, transfer it to a lidded container and store chilled for up to a week.

Freezing Creamy Chicken Wild Rice Soup

If you'd like to freeze this soup, I recommend using these deli containers on Amazon. I have dozens of them and use them all the time for freezing soups, broth, and storing leftovers in the fridge, too.

How to reheat Creamy Wild Rice Soup

Microwave: I don't love microwaving leftovers, but if I'm heating up one serving, it's usually the easiest way. Cook on high for 20 second increments, stirring after each one, until the soup is hot.

Stovetop: Transfer the soup to a pot. If the soup has thickened considerably (it does that often after being chilled) then add ½ cup of water and stir it up. Because creamy soups tend to scorch easily, warm the soup at medium-low, keeping a close eye on it and stir it often.

More Creamy Soup Recipes on Perry's Plate

If you like this Creamy Chicken Wild Rice Soup, try another one of my creamy soups!

Dairy-Free Clam Chowder - This one is also gluten free and is delicious with bacon sprinkled on top!

Buffalo Chicken Chowder - One of my favorites to make in the winter! It has a touch of heat (as little or as much as you'd like) and a drizzle of creamy ranch. It's also gluten and dairy free.

Southwest Chicken Soup - A riff of of my favorite chicken soup recipe with southwest inspired spices and a touch of creamine/ss.

Dairy Free Cream of Mushroom Soup - A family favorite -- don't forget the bacon on top!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chicken and Wild Rice Soup Recipe

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Making restaurant quality Creamy Chicken Wild Rice Soup is easier than you may think! With the right cut of chicken and a few key ingredients, you’ll be getting ohhhs and ahhhs from your family when they gather for dinner! Psst… it’s also a gluten free soup, too!

Print

Ingredients

• 4 Tablespoons butter or avocado oil
• 1 cup chopped onion (about 1 small)
• 1 cup chopped carrot (about 3 medium)
• 1 cup chopped celery (about 2 large stalks)
• 6 cloves garlic, crushed or Microplaned
• 1 Tablespoon no-salt seasoning
• 1 Tablespoon sea salt
• ½ teaspoon dried dill
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• 2 bay leaves
• 1 ½ pounds boneless, skinless chicken thighs
• 1 quart chicken broth
• 3 cups water
• 1 cup wild rice, rinsed
• 1 ½ cups milk of any type
• ⅓ cup tapioca starch

Instructions

1. Melt butter in a large soup pot over medium high heat. Add the onion, carrot, celery, and garlic. Cook for 4-5 minutes, stirring often, until the onion becomes translucent.
2. Add the no-salt seasoning, sea salt, dill, thyme, black pepper and bay leaves. Cook for another 1-2 minutes.
3. Add the chicken thighs, broth, water, and rice. Bring to a boil, then reduce heat to medium low and let it simmer for 45 minutes.
4. The rice should be cooked through at this point. Transfer the chicken to a large plate or platter, shred, and return to the pot.
5. Whisk together the milk and tapioca starch. If the soup is still simmering with visibile bubbles, turn off the heat until it cools some. Pour the milk mixture into the hot soup and stir well. If the soup doesn't thicken within a couple of minutes, turn the heat back on to medium and cook until it does -- maybe another 5 minutes or so.
6. Taste, adding any extra salt if needed. Serve immediately.

Notes

1. You can use any type of milk here. Or a combination of milk and cream. If you use cream, I recommend using 1 cup of milk and ½ cup of cream.
2. Feel free to use a different type of gluten free thickener, like arrowroot powder or cornstarch. They all require the same measurements.

INSTANT POT INSTRUCTIONS: Follow the saute instructions using the Saute mode in your 6 or 8 quart Instant Pot. After adding all the ingredients (except for the milk & thickener), close the lid, sealing the steam vent, and cook on high pressure for 35 minutes. Let it release steam naturally for 5-10 minutes and then release the rest of the steam naturally. Shred the chicken as directed above and whisk together the milk and tapioca, adding it to the pot when there are no visible bubbles in the hot soup. If you need to warm the soup a little more to get the soup to thicken, turn on the saute mode again for a few minutes.

CROCK POT INSTRUCTIONS: Add all of the ingredients to a 6-7 quart Crock Pot slow cooker (except the milk and thickener). Cover and cook on low for 5-6 hours until the rice is tender. Shred chicken as directed above, keeping the soup as warm as possible while you do this. Whisk together the milk and tapioca and stir it into the hot soup when there are no visible bubbles. If you need to heat the soup more to encourage it to thicken, turn it on high.

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Nutrition Information

Yield 8 Serving Size 1.5 cups
Amount Per Serving Calories 303Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 125mgSodium 1507mgCarbohydrates 18gFiber 2gSugar 6gProtein 25g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Chicken Wild Rice Soup Recipe appeared first on Perry's Plate.

Why You'll Love This Butternut Sweet Potato Soup

I use my favorite roast-dump-blend method for blended soups. If you have an immersion blender, you’ll love how quickly this comes together!

This gorgeously orange soup is filled with southwest flavors and a fun toasted corn & bacon garnish, too. And I throw avocados in there because… avocados + bacon = <3.

Butternut Squash Sweet Potato Soup Ingredients

• Butternut Squash - I HIGHLY recommend you buy a package of pre-cut butternut squash. It'll save you lots of time. Those don't have a long shelf life though, so try to use it within 4-5 days.
• Sweet Potatoes - I like orange-colored "yams". (P.S. "Yams" are just orange sweet potatoes. It's a long story, but they aren't actually yams, despite being labeled as such in every grocery store.)
• Onions
• Garlic
• Spices (smoked paprika, cumin, cayenne, salt)
• Heat-Safe Oil - Use a high smoke point oil such as avocado oil or coconut oil.
• Chicken Broth - You could make this a vegetarian/vegan soup by using vegetable broth, swapping out the heavy cream for coconut cream, and omitting the bacon.
• Heavy Cream - Use coconut cream to make it dairy free.
• Lime
• Garnishes - Frozen corn, bacon, and avocado

How to Make Sweet Potato Butternut Squash Soup

1. Roast butternut squash, sweet potatoes, onion, and garlic with spices at 425 for 35-45 min until cooked through and caramelized around the edges.
2. Meanwhile, make the garnish by cooking the chopped bacon and frozen corn in a skillet until bacon is crisp and corn is toasted.
3. Transfer roasted vegetables to a big soup pot and add the chicken broth. Simmer for a few minutes, then blend.
4. Stir in the cream and juice from the lime.
5. Serve with some toasted corn & bacon and a few avocado slices.

How do you cut butternut squash for soup?

If you can't find pre-cut butternut squash, you'll have to cube a whole butternut squash. Here's what you do:

1. Make sure your knife is extra sharp.
2. Cut the stem end off the squash. Then cut the butternut squash in half where the bulbous half meets the straight half.
3. Peel both sections. Then slice the straight half into long planks and then into 1-2 inch cubes.
4. Slice the other section in half, scoop out the seeds, then slice into 1-inch strips and then cube them as well.

Butternut and Sweet Potato Soup Tips

• Use pre-cut butternut squash. I mean... that's the BEST tip for ensuring this recipe goes smoothly and quickly.
• Make sure to roast the vegetables well. If they aren't cooked until they're completely soft your soup won't be very smooth.
• Prep the corn & bacon while the vegetables are roasting to save time.
• Use an immersion blender (if you have one) for easy soup blending. Otherwise you'll need to do it in batches using a countertop blender.
• If you'd like it spicier, bump up the cayenne measurement or add some hot sauce to your bowl when you eat it. It's not particularly spicy as is. My kids ate it with no issues.

What to Serve With Butternut Sweet Potato Soup

This soup actually stands well on its own as a full meal, but if you want to serve it alongside something else, here are a few ideas:

My Avocado Green Salad has bacon and Parmesan shavings with a tangy avocado dressing and would carry the bacon-avocado theme well!

To keep things simple, make a batch of my Southwest Cabbage Slaw -- just shredded cabbage dressed in a simple lime vinaigrette. It goes with so many things!

Make some Homemade Pico de Gallo and Homemade Guacamole and serve with some tortilla chips!

How to Store Sweet Potato Butternut Squash Soup

Chilled: When the soup cools to room temperature, transfer it to a lidded container and store in the fridge for up to 5 days.

Frozen: This soup freezes beautifully! Transfer it (once it reaches room temperature) to a lidded freezer-safe container. I love and use these Deli Containers on Amazon all the time for freezing soups and broth.

Butternut Squash Sweet Potato Soup FAQS

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Butternut Sweet Potato Soup

Yield: Serves 8

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This isn't just a regular butternut squash soup recipe. Butternut squash and sweet potatoes come together in an unexpected (but easy!) soup with southwest flavors and a fun little garnish. I've got a few pro tips to make this blended soup silky smooth and easy enough for a weeknight!

Print

Ingredients

• 2 pound peeled and cubed butternut squash
• 1 ½ pounds sweet potatoes, cubed (about 2 medium)
• 1 medium onion
• 3 garlic cloves, peeled
• 1 Tablespoon smoked paprika
• 2 teaspoons ground cumin
• ½ teaspoon sea salt
• ¼ teaspoon ground cayenne
• 2 Tablespoons avocado oil
• 1 ½ quarts chicken broth
• ½ cup heavy cream
• Juice from 1 lime (2-3 Tablespoons)

For the Garnish:

Toggle ingredient group

• 1 12-ounce package of uncooked bacon
• 2 cups frozen corn
• Sliced Avocado

Instructions

1. Preheat oven to 425F degrees. Prepare a large rimmed baking sheet with nonstick spray or a sheet of parchment paper.
2. Place the squash and sweet potatoes on the baking sheet. Peel and cut the onion into large chunks and add it to the baking sheet. Add the garlic cloves and spices to the pan on top of the vegetables. Drizzle the oil over top.
3. Use your hands to coat everything in the spices well. Roast on a lower oven rack for 35-45 minutes, flipping things around every 10-15 minutes until the squash and potatoes are very soft and have caramelized edges.
4. While the vegetables are roasting, chop the bacon and cook it in a large skillet with the corn for 15-20 minutes until the bacon has crisped up and the corn has toasty brown spots. Use a slotted spoon to transfer it to a paper towel lined bowl or plate. Set aside.
5. When the vegetables are finished roasting, transfer them to a large soup pot. Add the 5 cups of the chicken broth and bring to a boil. Simmer for about 5 minutes.
6. Remove the soup from the heat, blend with an immersion blender until completely smooth. Stir in the heavy cream and the lime juice. If you'd like the soup a little thinner, add the remaining cup of chicken broth gradually until you reach the right consistency.
7. Taste, adding more salt or lime juice if you think it needs it.
8. Serve with a few spoonfuls of the toasted corn and bacon and a few avocado slices.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Nutrition Information

Yield 8 Serving Size 1 bowl
Amount Per Serving Calories 462Total Fat 31gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 49mgSodium 1149mgCarbohydrates 40gFiber 8gSugar 11gProtein 12g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Sweet Potato Butternut Squash Soup appeared first on Perry's Plate.

This Maple Chai GF Pumpkin Pie is a delicious twist on a classic

Besides being creamy, perfectly spiced, and super delicious, I made some tweaks to a classic pumpkin pie that I know you're going to love. If you'd like to un-tweak this recipe while still creating a delicious gluten free pumpkin pie, I added some substitutions in the ingredient section below.

1. Chai Spice. My Homemade Chai Spice gives this pumpkin pie a little more mystery. It's Pumpkin Pie Spice's exotic cousin.
2. Naturally sweetened with maple. I really wanted the maple flavor to shine so I used a combination of pure maple syrup, maple sugar, and a little maple extract. I buy maple sugar on Amazon.
3. Coconut milk. I really love coconut milk in this pie. There isn't a pronounced coconut flavor in this pie, but it does give it a little something extra.

Gluten Free Pumpkin Pie Ingredients

GF Pumpkin Pie Substitutions

• Gluten Free Pie Crust - If you have a store-bought one you prefer, use that one! If you need a recipe, here's mine: Gluten Free Pie Crust.
• Pumpkin Puree - Not pumpkin pie filling.
• Full-Fat Coconut Milk - Avoid using fat-free or the pie's texture and creaminess will be affected. This makes the filling dairy free! If you use a GF/DF pie crust then the whole thing will be gluten and dairy free.
• Eggs
• Pure Maple Syrup - Don't use pancake syrup.
• Maple Sugar - You can use another natural granulated sugar or regular white cane sugar if you're not concerned with it being naturally sweetened.
• Homemade Chai Spice - I know, I know. Hear me out. Pumpkin pie spice would be 100% fabulous in this recipe (I know, because I used it once. It's delicious.) Give it a try and let me know what you think.
• Salt
• Maple Extract - It's actually tricky to find maple extract that isn't artificial. (If that's what you have and all you can find -- use it! Some people prefer not to use them.) Here's the Maple Extract on Amazon that I use that isn't artificial.

How to make Pumpkin Pie Gluten Free

1. Place your gluten free pie crust dough in an 8-9 inch pie plate. Flute the edges with your fingers or use a fork to crimp the edges.
2. Put the rest of the ingredients into a bowl and whisk them up really well.
3. Pour the filling into the pie plate and smooth out the top if needed.
4. Bake at 400F degrees for 70-80 minutes.
5. Let the pie rest for 10-15 minutes before slicing. If you prefer it cold, let it come to room temperature then chill for a couple of hours.
6. Top with whipped cream (if you want) and serve!

How long to bake Pumpkin Pie

A pumpkin pie baked in an 8-9 inch pie plate will take about 70-80 minutes. It's not a quick baking pie -- that custard filling takes time!

How to tell if Pumpkin Pie is done

If you take a hot pad and nudge the pie plate the pie filling should wiggle slightly, but not look like it's still liquid, if that makes sense.
You can also insert a butter knife into the center and it should come out clean.

Tips for making the Best Gluten Free Pumpkin Pie

• Use the recommended ingredients listed above or the substitutions listed above. If you have a question about an ingredient substitution, leave a comment below or send me an email through my contact form and I can help advise.
• Don't prepare this pumpkin pie ahead of time and bake later. You may prep the pie crust in the pie plate, cover with plastic wrap, and refrigerate until ready to fill. The filling comes together really quickly, so you don't need to do this ahead of time.
• Make sure your Chai Spice or Pumpkin Pie Spice is fresh! If you are using the same jar of pumpkin pie spice you bought in 2004, it's time to replace it. Ground spices lose their potency after several months.
• If you decide to use my Gluten Free Pie Crust, please please use the recommended flour blend. I can't guarantee other gluten free flour blends will work with that recipe. The ingredients for that blend are easy to find and if you do a lot of gluten free baking you probably already have them.

What to do with leftover Pumpkin Pie Filling

I don't anticipate you having leftover pumpkin pie filling unless your pie plate on the small or shallow side.

IF you do, however, just grease a few muffin tin molds and pour the filling into those. Bake at 400F degrees for about 15-20 minutes or until the filling is no longer liquid and a knife inserted into the center comes out clean. You'll have some tasty Crustless Pumpkin Pie Cups! Similar to these Instant Pot Crustless Pumpkin Pie Cups.

Storing leftover GF Pumpkin Pie

Chill, covered with plastic wrap or a lidded container.

How long does Pumpkin Pie last unrefrigerated?

You can leave a baked pumpkin pie out at room temperature for a couple of hours. After that it's probably a good idea to put it in the fridge.

How long does Pumpkin Pie last in the fridge?

Store your pumpkin pie, covered, in the fridge for up to 5 days for best results.

How to freeze Pumpkin Pie

Freeze, wrapping the pie plate well with plastic wrap and a layer of aluminum foil, for up to 4 months.

More Pumpkin Recipes on Perry's Plate

If you like this recipe, try one of my other pumpkin recipes!

Gluten Free Pumpkin Chocolate Chip Cookies

Crustless Pumpkin Pie Cups for Instant Pot

Pumpkin Cheesecake Swirl Brownies

Cooking Pumpkin or Squash in an Instant Pot

If you like this recipe, try my Caramel Chocolate Tart or Cranberry Curd Tart! Either would make a beautiful (also gluten free) addition to any holiday spread.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Maple Chai Pumpkin Pie (Gluten Free)

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Print

Ingredients

• 1 gluten free pie crust (uncooked)
• 1 15-oz can pumpkin puree
• 1 13-oz can full fat coconut milk
• 2 eggs
• ½ cup pure maple syrup
• ¼ cup maple sugar (see note)
• 2 teaspoons Homemade Chai Spice (see note)
• 1 teaspoon maple extract
• ½ teaspoon sea salt
• Sweetened Whipped Cream (for serving)

Instructions

1. Preheat oven to 400F. Make sure your pie crust dough has been placed in an 8-9 inch pie plate with the edges fluted using your fingers or crimped using a fork.
2. In a medium bowl whisk together these recipe ingredients: pumpkin puree, coconut milk, eggs, maple syrup, maple sugar, chai spice, maple extract, and salt. Whisk well to ensure there are no lumps, especially if your coconut milk has firmed up from being cool.
3. Pour the pumpkin mixture into the prepared pie plate.
4. Place the pie plate on a sheet pan (sometimes pumpkin pie can splatter a bit and it will keep your oven a little cleaner) and place it in the oven on a middle rack.
5. Cook for about 70-80 minutes, until a knife inserted into the center comes out clean. If you push the plate a little with a hot pad it should wiggle slightly in the middle and not as if its still liquid.
6. Allow the pie to cool. For best flavor, cut when the pie has reached room temperature or has been chilled for a few hours. (My kids like it better cold.)
7. Serve with sweetened whipped cream.

Notes

1. If you have a gluten free pie crust recipe or brand that you like, feel free to use it here! Just make sure it's uncooked when you put the filling in it. Here's my recipe if you need it: Gluten Free Pie Crust.
2. I love Homemade Chai Spice in this recipe (it's not hard to make!) since it gives the pie a slightly different flavor, but if you'd rather use pumpkin pie spice, that's fine too. I have a recipe for it and the ingredients in pumpkin pie spice are simple.
3. I used maple sugar in this recipe to boost the maple flavor. It works really well here, but you can use coconut sugar or a low-carb granulated sweetener if you'd rather not use white sugar. (Regular granulated white sugar also works, too!)
4. Sweetened whipped cream is easy to make -- just put 2 cups of chilled heavy cream in a bowl with 2-3 Tablespoons maple syrup and whip until thick and creamy.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nova Maple Sugar - Pure Grade-A Maple Sugar (24 Ounces)

Nutrition Information

Yield 6 Serving Size 1 slice
Amount Per Serving Calories 393Total Fat 22gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 6gCholesterol 63mgSodium 335mgCarbohydrates 46gFiber 3gSugar 25gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Maple Chai GF Pumpkin Pie Recipe appeared first on Perry's Plate.