Gluten-Free Pumpkin Pie
Ingredients
The crust
-
1 ½
cup
gluten-free all-purpose flour
-
½
tsp
kosher salt
-
½
tsp
xanthan gum
-
½
cup
butter or plant-based butter
-
6-8
Tbsp
ice water
-
1
large egg
egg wash
-
1
Tbsp
water or non-dairy milk
The filling
-
15
oz
pure pumpkin puree
-
3
large
eggs
-
1
cup
creamy non-dairy milk or canned coconut milk
-
½
cup
maple syrup
-
½
cup
sugar or sugar substitute
-
2
Tbsp
arrowroot starch
-
½
tsp
kosher salt
-
1
tsp
cinnamon
-
¼
tsp
nutmeg
-
¼
tsp
ground ginger
-
2
Tbsp
liquor (optional)
-
¼
cup
glazed nut halves (optional)
Instructions
- Prepare the pie crust by mixing the flour, salt, and xanthan gum, then grate in the cold butter.
- Add ice water gradually until the dough comes together, then form it into a disk and chill.
- Preheat the oven to 375°F and roll out the chilled dough, then fit it into a pie pan.
- Par-bake the crust by lining it with parchment and pie weights, then bake for 10 minutes.
- Remove the weights, prick the crust, brush with egg wash, and bake until golden brown.
- For the filling, whisk together all filling ingredients until smooth.
- Pour the filling into the par-baked crust and bake at 400°F for 10 minutes, then reduce to 350°F and bake until set.
- Cool the pie for at least 2 hours before serving.
Nutrition Facts (estimated)
Servings
7-8
Calories
331
Total fat
14.8g
Total carbohydrates
45.5g
Total protein
5.2g
Sodium
127.2mg
Cholesterol
89.1mg
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