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Dessert

Gluten-free Pumpkin Pie

A pumpkin pie made with an almond crust and sweetened with condensed milk and honey.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Allspice and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,536 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Gluten-free Pumpkin Pie

Oven375°F
Time35 to 40 minutes

Ingredients

Directions

Make the filling

  1. Combine all ingredients in a large mixing bowl and mix until blended.

Bake and serve

  1. Pour mixture into unbaked almond pie crust.

  2. Bake in a preheated 375-degree oven for approximately 35 to 40 minutes or until a cake tester inserted comes out clean.

  3. Cool, and garnish with whipped cream.

Nutrition, whole recipe (rough)

311Calories
15 gProtein
14 gFat
34 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Honey1 tbsp (21g)64
Almond1 almond (1.2g)7
Cinnamon1 tsp ground (2.6g)6
Allspice1 tsp ground (1.9g)5
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Pie Crustnot in our table0
Pumpkinnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Allspice + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together5,536 recipes

    Shared aroma: estragole (anise, licorice).

  2. Ginger + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  3. Ginger + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together2,620 recipes

    Shared aroma: estragole (anise, licorice).

  4. Almond + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Pumpkin + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together1,744 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pumpkin
Provides the bulk, moisture and flavour base of the filling.
Eggs
Set the custard structure as they cook, giving the filling its firm texture.
Condensed milk
Adds sweetness and creaminess, and helps the filling set smooth.
Almond pie crust
Forms the base that holds the liquid filling while it bakes.

The step that matters

Bake until a cake tester comes out clean. Eggs set as they heat, so underbaking leaves the filling runny while overbaking can make it cracked and rubbery.

Swap the pumpkin

How well each one fits the dish's main ingredients (almond, ginger, allspice, condensed milk, honey, egg, cinnamon):

  1. Limefits better
  2. Coconutfits better
  3. Vanillafits better
  4. Pumpkinthe original

Fit is the average pairing score against almond, ginger, allspice, condensed milk, honey, egg, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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