Gluten Free Classic Pumpkin Pie
A true American classic, perfect for the holidays
Servings: 8 people
Calories: 300kcal
Equipment
- One deep dish pie pan
- Rolling Pin
- Plastic wrap
- Pie crust shield or aluminum foil
Ingredients
For the crust:
- 1 1/4 Cup plus 2 Tbsp gluten free flour 1-1 mix with xanthan gum already in it
- 2 Tbsp sweet rice flour
- 1 Tbsp white sugar
- 1/4 tsp salt
- 1/4 tsp extra xanthan gum
- 1/2 Cup cold butter cubed
- 1/2 large egg whisk one egg in a small bowl and use 1/2 of the whisked egg (or 2 Tbsp egg replacer)
- 1/2 Tbsp vinegar or lemon juice
- 2-3 Tbsp ice water (without the ice)
For pie filling:
- 2 large eggs
- 2 Cups canned pumpkin
- 1 12 oz can evaporated milk
- 1/2 Cup white sugar
- 1/4 Cup brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 tsp ground cinnamon
Instructions
- First, make the crust! This will need to chill so make it with plenty of time ahead. First, whisk the flours, salt, sugar, and xanthan gum together in a large metal bowl, then chill the flour in the fridge for 15 minutes. Then remove the bowl, take the butter out of the fridge (it should be very cold, but not frozen) and slice into 1/2 inch cubes. toss the butter cubes in the flour to coat. Knead the butter into the flour until it's crumbly. Whisk the 1/2 of an egg, vinegar, and 2-3 Tbsp of ice water together then pour in the knead into the dough until fully combined. Press crust into a ball, flatten into a disk, then wrap in plastic wrap and chill for at least 30 minutes.
- Unwrap the chilled crust dough and set it between two large pieces of waxed paper, or lightly flour a piece of parchment paper and lightly flour the top of the dough ball. Flatten the dough ball between the paper with your hands and then use a rolling pin or something similar to roll out the crust to a circle of 1/4 inch thickness. peel off the top layer of the parchment paper, and flip the crust into the greased pie plate. Carefully peel off the remaining parchment paper and press the crust into the pan and crimp the edges.Then, refrigerate the prepared crust, covered in plastic, for 30 minutes before baking (the butter+crust must be cold before putting it into the oven).
- While the crust is chilling, make the pie filling! Preheat the oven to 425° Fahrenheit. In a large bowl, combine all of the pie filling ingredients (the pumpkin, evaporated milk, eggs, sugar, salt, and spices). Whisk together until smooth and combined.
- Pour the pie filling into the unbaked pie crust and wrap the edge of the crust carefully loosely in aluminum foil or a silicon pie crust shield and bake at 425° Fahrenheit for 15 minutes, then lower the oven temperature to 350° Fahrenheit and bake for an additional 40-50 minutes, removing the pie crust shield 15-20 minutes before the pie is done to brown the edges. Bake until a butter knife inserted into the center of the pie comes out clean. Let cool slightly or completely until serving (best with a scoop of vanilla ice cream or lightly-sweetened whipped cream!).