Go Back
Gluten-Free Pumpkin Pie Patties On A Round Serving Dish On Top Of A Bunched Round Doily.

Gluten Free Pumpkin Pie Patties Recipe

Kosher Create
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!  
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Appetizer, Dinner, Lunch, Side Dish, Snack
Cuisine American
Servings 20 patties

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).
    Gluten-Free Pumpkin Pie Patties Ingredients In Glass Dishes.

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.
    Pumpkin Cubes On 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.
    Pureed Pumpkin In Glass Dish.
  • Place the pureed pumpkin in a strainer to remove excess liquid. Set aside.
    Pureed Pumpkin In Strainer.

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.
    Whisked Egg Whites In Glass Dish.
  • 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.
    Whisked Egg Whites Folded Into Batter.
  • Delicately fold in the dried cranberries.
    Cranberries Added To Pattie Batter In Bowl.
  • 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.
    Patties Spread On Baking Sheet Before Baking.
  • Bake for 20 minutes or until golden.
Keyword Dairy Free, Gluten Free, Hanukkah, Healthy Latke, Oven Baked, Parve, Passover, Patties, Pumpkin, Rosh Hashanah, Vegan, Vegetarian