By Emily Bender, Gluten-Free Traditions
Happy Thanksgiving! I just love pumpkin pie and look forward to eating it every year. This gluten-free recipe is so amazing, you won’t even realize it’s gluten-free! You’ll definitely have extra crust left over as this is a single-crust pie and the recipe is enough for a double crust. You can make cinnamon rolls with the remainder (I have a great recipe in my cookbook), or if you prefer, roll the crust a bit thinner and you’ll have enough for 2 single-crust pies. Enjoy!
12 tablespoons butter
1 ¾ cup brown rice flour
¼ cup arrowroot flour
2 ½–3 teaspoons xanthan gum
1 teaspoon salt
½ cup of ice water
2 cups freshly pureed pumpkin (instructions below)
¾ cup plus 2 tablespoons goat milk or cow milk
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
freshly grated nutmeg (1/3 of a nut)
1/8 tsp salt
- Cut the butter into thin slices, laying them flat on a dinner plate. Place the dinner plate in the freezer while you mix the dry ingredients.
- Combine brown rice flour, arrowroot flour, xanthan gum, and salt in a large mixing bowl.
- Remove the butter from the freezer, and put the cold slices in the flour mixture. Toss to coat all the pieces.
- Using a pastry cutter, a two-bladed chopper (my favorite tool!), or even your fingers, cut the butter into the flour until the mixture looks like coarse meal.
- Add ice water slowly, one tablespoon at a time, mixing it in with the fork. Add enough water so that the dough starts to hold together in bigger clumps all the way through. It will be moist but not wet.
- Do not add too much water. Less water makes a flakier crust, so stop as soon as you think the dough will hold together. Too little water will make the crust difficult to roll out, however. With practice, you will learn the perfect “feel.”
- Gather it all up into a ball. It should hold together easily, and should be smooth-ish but not perfectly smooth.
- Wrap the ball of dough with parchment, then place it in an airtight container or ziplock bag and place it in the fridge to chill for 2 hours or more.
- Make and drain the pumpkin purée (Recipe below)
- Preheat oven to 350
- Roll out ¾ of a recipe of Classic Pie Crust on a pastry cloth, and turn it over into a pie plate. Create a fluted edge by squeezing it between your fingers all the way around.
- Prick the bottom of the pie crust several times with a fork.
- In a large mixing bowl, whisk together all filling ingredients until well combined.
- Pour filling into pie shell to just below the bottom edge of the fluting.
- Bake it until the custard is cooked through, 45–60 minutes. When it is done, the filling should be solid and not ripple when you shake it. If your crust is getting too brown on the edges, gently lay a piece of parchment or foil over the pie as it finishes cooking to slow the browning of the crust while allowing the filling to solidify.
- Serve with whipped cream!
Preparing the Pumpkin Puree
- Preheat the oven to 375°.
- Cut out the stem off the pumpkin, cut the pumpkin in quarters, then cut each quarter in half. Remove the seeds and stringy bits.
- Place the pieces in a baking dish, and pour a little bit of water in the bottom.
- Bake at 375 until soft, 20–30 minutes.
- Scoop the pumpkin flesh away from the skin. Discard the skin.
- Place the pumpkin in a food processor, and puree until smooth.
- Scoop it into a dish cloth placed over a sieve and let it drain for at least 15 minutes. After much of the water has drained away, you can squeeze out any extra water.