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Gluten-Free Pumpkin Custard Pie with Whipped Cream and Cinnamon
Created by: Howcan Team
Ingredients
- 1 1/2 cups of gluten-free all-purpose flour
- 1/2 cup of unsalted butter, cold and cut into small pieces
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 1/4 cup of ice water
- 1 can (15 ounces) of pumpkin puree
- 1 can (14 ounces) of sweetened condensed milk
- 2 large eggs
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/2 teaspoon of salt
- 1 cup of heavy cream
- 2 tablespoons of powdered sugar
- 1/2 teaspoon of vanilla extract
- Ground cinnamon, for garnish
Instructions
- In a food processor, combine 1 1/2 cups of gluten-free all-purpose flour, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- While pulsing, gradually add the ice water until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch pie dish, trim any overhang, and crimp the edges. Prick the bottom of the crust with a fork and line with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment paper, and bake for an additional 5 minutes. Set aside to cool.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until smooth. Pour the mixture into the pre-baked pie crust.
- Bake the pie for 35-40 minutes, or until the center is set. Cool completely on a wire rack.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the cooled pie and sprinkle with ground cinnamon.
- Refrigerate the pie for at least 2 hours before serving. Enjoy!
Gluten-Free Pumpkin Custard Pie is a delightful twist on the classic pumpkin pie, perfect for those with gluten sensitivities. This delectable dessert features a luscious, creamy pumpkin custard filling infused with warm spices like cinnamon, nutmeg, and cloves. The gluten-free crust, often made with a blend of almond flour and coconut flour, adds a nutty, buttery flavor that complements the rich pumpkin custard. Topped with a generous dollop of freshly whipped cream and a sprinkle of fragrant cinnamon, this pie is a true autumn indulgence. In the culinary world, renowned chefs and bakers have embraced the challenge of creating gluten-free versions of beloved desserts. Restaurants and bakeries specializing in gluten-free and allergen-friendly cuisine have gained popularity, offering delectable treats like Gluten-Free Pumpkin Custard Pie to cater to a diverse range of dietary needs. The best version of this dish can be found in specialty bakeries and cafes that prioritize high-quality, organic ingredients and meticulous attention to detail. Achieving the perfect balance of flavors and textures is crucial in creating an exceptional Gluten-Free Pumpkin Custard Pie. The key lies in using fresh, locally sourced pumpkins, premium spices, and a well-crafted gluten-free crust that achieves a delicate, flaky consistency. For those seeking alternative methods, incorporating a gluten-free graham cracker or oat crust can provide a delightful variation. Additionally, experimenting with dairy-free whipped cream options or infusing the custard with a hint of bourbon or maple syrup can elevate the flavor profile of this beloved dessert. Whether enjoyed at a cozy autumn gathering or as a sweet finale to a holiday feast, Gluten-Free Pumpkin Custard Pie with whipped cream and cinnamon is a comforting and irresistible treat that celebrates the warm, familiar flavors of the season.
70 min
8
320 calories
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