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.