Classic Gluten Free Pumpkin Pie

Photo by Knoxy’s iPhone.

Thanksgiving just wouldn’t be Thanksgiving without pumpkin pie, although I’m sure there are some out there that are more than willing to argue this point. I initially wasn’t going to post my recipe for it, but I have gotten so many requests for a honest to god pumpkin pie, I figured that this pie will be on my sideboard, so I think it best that it be on yours as well.

My biggest beef with pumpkin pie is that it usually doesn’t have enough flavor to suit my lust for spices, so be forewarned that this pie is not for those with a sensitive palate.

As always, serve with a generous dollop of fresh whipped cream. I love to spread the cream all the way over the top of my slice so that each time I shave off another bite, I have that pop of cream right next to the silky, spicy pumpkin custard.

Last year I made my pumpkin pie with heavy cream, but this year, I subbed the cream out for evaporated milk, which resulted in a much firmer pie that did not weep after slicing, which is another common problem with pumpkin pie. After a few spins around my kitchen, this recipe is now perfect. I brought it to a pot luck at my friend Knoxy’s house last night and all five ladies gave it their seal of approval and none of them are even gluten free!

Furthermore, please note that the pie crust I used here is my gluten free version of the dough crucial to making Linzertortes, so be sure to take note of it as you plan out your Christmas desserts; I’ll be posting the full Linzertorte recipe as a part of my holiday baking schedule, so stay tuned if you want to see my techniques come out to play.

Spiced Gluten Free Pumpkin Pie

For the Dough:

80 g. tapioca flour (sold as tapioca starch)
65 g. cornstarch (non-gmo is best for you)
50 g. glutinous rice flour
30 g. sweet sorghum flour
30 g. potato flour
40 g. castor sugar
1 ½ teaspoons guar gum (leveled)
¼ teaspoons kosher salt
1/2 teaspoon freshly grated nutmeg

226 g. or 2 sticks unsalted butter, diced

2 teaspoons vanilla extract
2 whole eggs (=1/2 cup)

In a stand mixer with the paddle attachment, combine all the dry ingredients and mix to evenly combine. Add the diced butter all at once and mix on the lowest setting until the mixture looks like damp sand. Add the vanilla and the eggs and mix on high until the dough turns in on itself. Some dough may stick to the sides of the bowl, which is totally normal. The dough should be firm but leaves an indentation when you touch it.

Using a plastic pastry scrapper, transfer the dough to your counter that has been lightly dusted with glutinous rice flour and knead till smooth. Shape into a disk. Wrap in cellophane and refrigerate for at least 2 hours or overnight. Take dough out of the fridge and allow to sit on the counter for 15 minutes before rolling it out.

Roll out on a glutinous rice flour dusted surface to ¼ inch thickness. Line the bottom of one pie pan with enough over hang so you can pinch a decorative edge.

Now make the filling:

1 cup evaporated milk
1 cup pure cane sugar
3 whole eggs
1 cup canned pumpkin
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
¼ teaspoon kosher salt
8 tablespoons unsalted butter, melted

2 cups heavy whipped cream for serving
3 tablespoons confectioner’s sugar
dash of pure vanilla extract

Whisk the milk, sugar and egg together until smooth. In a separate bowl, whisk together the pumpkin, cinnamon, nutmeg, allspice and salt. Melt the butter. Pour half the butter into the pumpkin mixture and mix to smooth. Now pour half of the egg mixture into the pumpkin and mix till smooth. Repeat this process until all of your filling ingredients are combined.

Pour the filling into the pie crust and bake at 400°F for 40 minutes. The filling should be dark brown and puffed up. The center will be slightly jiggly but firm to the touch and will finish setting as it cools. Whip the cream with the confectioner’s sugar and vanilla until it holds soft peaks.

Do not slice the pie until it has cooled completely. Refrigerate if necessary before serving. Will keep for a week wrapped and refrigerated.

Happy Gluten Free Thanksgiving!!!