Your rating
Not rated yet!
Modify
Gluten-Free Pumpkin Custard Pie
Created by: Howcan Team
Ingredients
- For the crust:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4-6 tablespoons ice water
- For the filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup milk
Instructions
- To make the crust, 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, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add 4 tablespoons of ice water and pulse until the dough comes together. If needed, add more ice water, 1 tablespoon at a time, until the dough holds together when pinched.
- Turn the dough out onto a clean surface and shape it 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 chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, trim any excess dough, and crimp the edges. Prick the bottom of the crust with a fork and place a piece of parchment paper over the crust. Fill with pie weights or dried beans and bake for 15 minutes. Remove the parchment paper and weights, then 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.
- In a separate bowl, beat 3 eggs, then add 1 cup of heavy cream and 1/2 cup of milk. Mix well.
- Gradually add the egg mixture to the pumpkin mixture, stirring until smooth and well combined.
- Pour the filling into the pre-baked pie crust. Place the pie in the preheated oven and bake for 45-50 minutes, or until the center is set but still slightly wobbly.
- Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours before serving. Enjoy!
Pumpkin Custard Pie with a gluten-free crust has a rich history dating back to early American settlers who incorporated pumpkin into their desserts. The gluten-free crust adds a modern twist to this classic recipe, making it accessible to those with dietary restrictions. Renowned chefs like Alice Medrich and Shauna James Ahern have popularized gluten-free baking, inspiring home cooks and restaurants to offer this alternative. The best version of this dish can be found in farm-to-table restaurants that prioritize fresh, seasonal ingredients. The key to a perfect pumpkin custard pie lies in the balance of spices and the creamy texture of the filling, complemented by a flaky, gluten-free crust.
70 min
8
320 calories
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Yogurt Covered Raisins
Delicious and healthy yogurt covered raisins make for a perfect snack or dessert.
70 min
4 servings
150 calories
Most recent recipes
Indian Tofu and Vegetable Curry
A flavorful and nutritious curry with tofu and a variety of vegetables.
40 min
4
320 calories
Honey Glazed Lemon Garlic Roasted Chicken with Roasted Vegetables
A delicious and flavorful roasted chicken with a sweet and tangy honey glaze, infused with lemon and garlic, served with a side of perfectly roasted vegetables.
80 min
4
450 calories
Fluffy Chocolate Chip Pancakes with Fresh Strawberries and Whipped Cream
Delicious and fluffy chocolate chip pancakes topped with fresh strawberries and whipped cream.
30 min
4
350 calories