I consider myself fairly pumpkin pie obsessed. I’ve made waaaay to many pumpkin pies in an attempt to find my holy grail recipe. At the moment, this is my favorite version. The warm spices, fresh ginger and freshly grated nutmeg are the little touches that totally put it over the top. I pair this with my gluten-free crust (recipe below) but sometimes even prefer to make this crustless in greased ramekins. I love how the edges get chewy and dark when they caramelize in the oven without crust. Give it a try!
Super Flaky Gluten-Free Pie Crust
(makes 1 layer of crust) The most incredible gluten-free extra-flaky pie crust. It's a universal crust that can be used for both sweet and savory recipes.
Author: Crystal Cartier
Recipe type: Dessert
Cuisine: Gluten-free, Vegetarian, Holiday
Ingredients
- 1½ cups all purpose gluten-free flour (again I use Bob's Red Mill)
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 6 Tablespoon butter, chopped and chilled
- ½ cup full-fat sour cream
- Ice water by small spoonfuls, only if necessary
Instructions
- Mix flour, baking soda, and sea salt in a large bowl. Add chilled butter and coat chunks with flour. Flatten chunks of butter between your thumb and fingers. Mix in sour cream then knead dough until it starts to come together, adding tiny spoonfuls of ice water if needed until the dough holds together. Shape into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
- Placed chilled dough on a floured sheet of parchment. Place a second sheet of parchment over the dough and roll it out into a thick rectangular. Then fold the dough over onto itself in thirds like a letter. Do this twice more then roll it out into a round large enough to use in your particular pie dish.
- Some people drape the rolled out crust over a rolling pin and then drape it into the pie dish. I have little luck with that so I use on of the sheets of parchment to support the dough, drape it over the dish, then carefully peel off the parchment and gently work the dough into the corners. Tuck the extra dough at the rim under itself and crimp the entire edge with your thumb and finger.
- Cover crust with plastic wrap and refrigerate for at least an hour and up to several days before baking.
Fresh From-Scratch Spiced Pumpkin Pie Filling with Gluten-Free Crust
A decadent gluten-free pumpkin pie that will quickly become your go-to recipe year after year!
Author: Crystal Cartier
Recipe type: Dessert, Snack
Cuisine: Gluten-Free, Vegetarian, Holiday
Ingredients
- 1 sugar pumpkin (2+ cups pureed pumpkin)
- 3 eggs
- 1 Tablespoon gluten-free flour
- ½ teaspoon salt
- 3 teaspoons pumpkin pie spice
- ¼ teaspoon ground vanilla bean OR ½ teaspoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 1 Tablespoon maple syrup
- 1 teaspoon grated fresh ginger
- freshly grated whole nutmeg
Instructions
- BAKE PUMPKIN: Preheat oven to 325 degrees.
- Coat a baking sheet in coconut oil. Halve and seed pumpkin. Roast cut side down on oiled baking sheet for 40+ minutes until it can easily be pierced with a fork.
- PIE FILLING: Preheat oven to 400 degrees.
- Blitz all ingredients except nutmeg in the blender or beat together.
- Place pie crust or greased pie plate (if making a crustless pie) on a clean baking sheet. I also like to make this recipe crustless in individual ramekins. Fill, grate whole nutmeg over pie/s and bake for 45-55 minutes until a toothpick inserted near the center comes out clean.
- Cool completely on wire rack. Serve with fresh whipped cream.
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