|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A crisp, buttery gluten-free pie crust and traditional spicy pumpkin custard filling make this gluten-free pumpkin pie recipe the only one you'll want to bake this Thanksgiving—or any holiday or occasion for that matter. Everyone will enjoy this recipe, even your guests who don't have to or want to, avoid gluten. Stick to the ingredients listed and read product labels to ensure that everything you're using is gluten-free.
Always make sure your work surfaces, utensils, pans and tools are free of gluten as well. Manufacturers can change product formulations without notice, so when in doubt, contact the manufacturer for verification that the product is gluten-free.
- For the Crust:
- 1 cup brown rice flour (Bob's Red Mill organic brown rice flour used in this recipe)
- 1/2 cup organic cornstarch
- 1/4 cup organic amaranth flour
- 1/4 cup sweet rice flour
- 1 tablespoon cane sugar
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 3 tablespoons ice water (just enough to make the ingredients bind together when squeezed in your hand)
- 1 large egg
- 12 tablespoons butter (cold and cubed)
- For the Filling:
- 1 1/4 cups canned pumpkin (not sweetened canned pumpkin pie mix)
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon amaranth flour or sweet rice flour
- 2 lightly beaten large eggs
- 1 cup evaporated canned milk
- 2 tablespoons water
- 1/2 teaspoon vanilla
- Garnish: Heavy, whipping cream (optional)
Make the pie crust: measure the dry ingredients into a large mixing bowl. Use a whisk to thoroughly blend them. Pour the dry ingredients into a food processor bowl fitted with a metal blade. Add the cold butter cubes and pulse until they're reduced to the size of peas and the mixture looks crumbly. Add the egg and pulse just until egg is incorporated into the flour-butter mix.
Add the ice water and pulse several times. Use just enough water to make the ingredients completely hold together when you squeeze them in your hand. Add the water slowly, just a little at a time. If the dough is too crumbly and dry, you can add additional ice water and pulse several more times. Don't add more water if the dough holds together and you can form a ball. Too much water will make the dough sticky and harder to roll out and shape.
Scrape the dough onto a clean, gluten-free work surface covered with waxed paper. Gather it into a ball. Divide the dough into two pieces and flatten them into discs. Place each disc in a plastic bag and refrigerate for at least one hour before rolling out the dough.
Remove the dough from refrigerator and place it between two sheets of waxed paper. Let it sit just long enough to become soft enough to roll. Roll from the center outward, working to make a circle about 10 inches in diameter and about 1/8-inch thick. If the dough gets too warm and sticky, place it in the freezer for several minutes, then continue rolling it.
Peel the top sheet of wax paper from the dough and carefully flip it over onto a 9-inch pie plate. Gently peel away the other sheet of waxed paper.
Gently fit the dough into a pie plate. Trim the edges with a knife, then crimp them with a fork or by using your favorite method.
You can parbake the crust at this point and finish off the pie later, or you can proceed to make the filling. Preheat your oven to 350 F to parbake the crust. Pierce it with a fork to prevent it from bubbling up while baking, or line the dough with parchment paper and fill the plate with dry beans or pie weights. Bake for about 15 minutes or until lightly golden.
Make the filling: Combine all ingredients in a large mixing bowl. Beat until the mixture is smooth and well-blended, about 1 minute.
Preheat your oven to 400 F. Place the unbaked crust on a large baking sheet if you haven't parbaked it. Pour the filling mixture into the pie crust.
Bake in a preheated oven for 45 to 50 minutes or until a toothpick inserted in the middle of the pie comes out clean. If you've parbaked the crust, you may only need to bake the pie for 25 minutes or so before the toothpick comes out clean. Avoid over-baking — it can cause the top of the pie to crack.
Garnish the pie with fresh whipped cream or dusted with cinnamon sugar if desired.
Roll out any leftover dough scraps. Butter the dough and sprinkle it with cinnamon and sugar for an old-fashioned treat.
You can also freeze the dough for use on another day rather than chill it for an hour. Place the wrapped dough in a freezer bag and label it.