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Gluten-Free Pumpkin Pie
Created by: Howcan Team
Ingredients
- 1 1/2 cups of gluten-free all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, chilled and cut into small pieces
- 5-6 tablespoons of ice water
- 1 can (15 ounces) of pumpkin puree
- 3/4 cup of brown sugar
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of salt
- 3 large eggs
- 1 cup of heavy cream
- 1 teaspoon of vanilla extract
Instructions
- In a food processor, combine 1 1/2 cups of gluten-free all-purpose flour and 1/2 teaspoon of salt. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs.
- Add the ice water, 1 tablespoon at a time, and pulse until the dough comes together. Form the dough into a disk, wrap 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 parchment paper and weights, and bake for an additional 5 minutes. Set aside to cool.
- In a large bowl, whisk together 1 can of pumpkin puree, 3/4 cup of brown sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of salt. Add 3 eggs and mix until well combined. Gradually stir in 1 cup of heavy cream and 1 teaspoon of vanilla extract.
- Pour the pumpkin filling into the pre-baked pie crust. Bake for 45-50 minutes, or until the center is set and the crust is golden brown. If the crust starts to brown too much, cover the edges with foil.
- Allow the pie to cool completely before serving. Enjoy your delicious gluten-free pumpkin pie!
Gluten-free pumpkin pie has become a popular alternative for those with gluten sensitivities or celiac disease. This delicious dessert has a rich history, with chefs and home cooks experimenting with gluten-free crusts and fillings to create the perfect recipe. The Pacific Northwest region, known for its love of organic and gluten-free cuisine, has been a hub for creating innovative gluten-free pumpkin pie variations. The key to a successful gluten-free pumpkin pie lies in the crust, which can be made with almond flour, coconut flour, or a gluten-free all-purpose flour blend. For a unique twist, some chefs use crushed nuts or gluten-free graham crackers for the crust. Today, the best versions of gluten-free pumpkin pie can be found in specialty bakeries and restaurants that cater to gluten-free diets.
70 min
8
320 calories
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