Gluten-Free Pumpkin Pie Patties Recipe
This Gluten-Free Pumpkin Pie Patties Recipe combines pumpkin and dried cranberries with choice ingredients for a delicious treat. The mixture is lovingly spiced with cinnamon, nutmeg, ginger and cloves. Suitable as a side dish, snack or a wholesome dessert. Try this gluten-free delight for Hanukkah as an addition to the potato latke. Include it in Rosh Hashanah’s feast or enjoy it during Passover.
Gluten Free Pumpkin Pie Patties Recipe
Follow this Gluten-Free Pumpkin Pie Patties Recipes to create a festive treat. Try these delicious oven-baked patties to enjoy an enticing blend of flavors and fill your home with an appetizing scent!
Equipment
- Food Processor
- Electric Mixer
- Large Baking Tray
- Large Baking Sheets
- Strainer
Ingredients
- 7 cups Fresh Pumpkin (measured after cut into small pieces)
- 2 Eggs (separated)
- 3 tbsp Olive Oil (2 tbsp for the patties, 1 tbsp for spreading on the baking sheet when baking the patties)
- 2 tbsp Pure Maple Syrup
- 1/4 tsp Salt
- 1 1/2 tsp Cinnamon (spice)
- 1/4 tsp Nutmeg (spice)
- 1/4 tsp Ground Cloves (spice)
- 1/4 tsp Ground Ginger (spice)
- 1 1/2 cups Blanched Almond Flour
- 1/2 cup Dried Cranberries (organic, without preservatives or added sugar)
Instructions
Preheat The Oven
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Prepare The Pumpkin
- Remove the peel & seeds of the pumpkin. Cut into small cubes. Measure 7 cups.
- Place the pumpkin cubes on a tray lined with a baking sheet.
- Cover with another baking sheet.
- Bake for 30 minutes or until tender. Let cool.
- Puree the cooled baked pumpkin in a food processor. It yields approximately 3 cups of pureed pumpkin.
- Place the pureed pumpkin in a strainer to remove excess liquid. Set aside.
Prepare The Patties
- Place a baking sheet onto a baking tray and spread 1 tablespoon of olive oil on the sheet.
- One by one, separate the egg yolks from the egg whites being careful that no egg yolk enters the egg whites.
- Whisk the egg whites on the highest speed of an electric mixer until stiff. Set aside.
- Whisk the egg yolks and the olive oil until fluffy.
- Add the pureed pumpkin and maple syrup and whisk on a low speed.
- Add the salt and spices.
- On a low speed, blend in the blanched almond flour.
- Remove the bowl from the electric mixer.
- Using a spatula, delicately fold the beaten egg whites into the pumpkin mixture until distributed evenly.
- Delicately fold in the dried cranberries.
- Using a round tablespoon, scoop a heaping tablespoon of the mixture and place onto the pre-prepared baking sheet. Continue to form the rest of the patties.
- Bake for 20 minutes or until golden.
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