Autumn is here and it’s time to make the most of pumpkin dishes. One of the most popular being pumpkin pie. If you are on a gluten-free diet, pies might seem like they are off the menu. Fortunately, this recipe means that everyone can enjoy their slice of pumpkin pie.
Ingredients:
- 15 ounces of pumpkin puree
- 1 tsp vanilla
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tso ground nutmeg
- 1/8 tsp ground allspice
- 1 gluten-free pie crust
- White rice flour (for dusting)
- ½ cup brown sugar
- 1 cup full cream milk or full fat coconut milk
- 2 eggs
- 1 egg yolk
- 1.2 tsp salt
Instructions:
- Place the rack in the middle of your oven and preheat the oven to 350 degrees F.
- Puree the pumpkin puree to ensure that it’s properly bended and smooth.
- Spread the puree in a baking pan and bake until it becomes darker and starts to bubble. (about 18 minutes)
- Remove the puree from the oven and place in a small bowl.
- Stir in the vanilla, cloves, cinnamon, nutmeg, ginger, and allspice.
- Cover and refrigerate overnight.
- Roll out the pie crust between two pieces of parchment paper dusted with white rice flour.
- Place the dough into the pan and trim the edges.
- Chill for 20 minutes.
- Preheat oven to 400 degrees F.
- Line the pie crust with tin foil and fill with some dried beans.
- Bake until the edges start to turn brown (12 – 15 minutes).
- Remove the beans and tine foil before returning the crust to the oven and baking again for 5 minutes.
- Set the crust aside.
- Reduce the oven temperature to 350 degrees F.
- Place the spiced pumpkin puree and brown sugar together in a large bowl. Whisk until smooth.
- Add the milk, eggs, and salt. Whisk until smooth.
- Pour the filling into the pie crust.
- Bake until light golden brown (about 40 minutes).
- Remove from the oven (it should jiggle slightly) and set aside to cool before you enjoy.
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