Wednesday, November 21, 2012

Gluten Free Pumpkin Pie

 
This recipe for gluten free pie crust makes a double crust. If you’re not making two pumpkin pies, you can freeze the second crust for later. To do this, roll out the crust about half way to the size you’ll need, wrap it well and freeze. Defrost in the refrigerator for at least a few hours before rolling out. I use the Libby’s recipe for the pumpkin pie filling, but with less ginger and cloves, but the pie in the photo was made with fresh pumpkin from our garden.

Oh, and just to confuse things, while the following recipe for gluten free pie crust makes two crusts, the recipe for the pumpkin pie filling is for only one pie.

Tip: I’ve found that gluten free pie dough rolls out better and is easier to work with if you make it at least a few hours or up to a day ahead. The extra time in the refrigerator seems to help it hold together better.

Step-by-step photos of pie crust in progress can be seen in my post about Gluten Free Orchard Fruit Pie.


Gluten Free Pie Crust (double crust)
½ cup brown rice flour
2 Tablespoons sorghum flour
¾ cup white rice flour
½ cup tapioca starch
¼ cup potato starch (not potato flour)
1 tsp. xanthan gum
⅓ cup sugar
½ tsp. salt
¼ pound butter (1 stick)
1 egg, lightly beaten
1 tsp. cider vinegar
2 - 4 Tablespoons cold water
Additional rice flour or all purpose gluten free flour for rolling out dough.

Combine dry ingredients. Cut in butter until butter is well blended with dry ingredients. Mix in egg. Combine vinegar with 2 tablespoons cold water and mix into dough. Add additional cold water, one tablespoon at a time, as needed for dough to hold together. Flatten dough and fold back on itself several times to increase flakiness. Divide dough in half, and flatten into two circles, each about 6 to 8 inches in diameter. Wrap in plastic wrap and refrigerate for at least a few hours or up to one day. When ready to roll out, roll between sheets of parchment or silicone baking sheets that have been sprinkled with gluten free flour. Place into pie pans/dishes, crimp edges and refrigerate while making pie filling.

Gluten Free Pumpkin Pie (adapted from Libby’s Pumpkin Pie recipe)
makes one deep dish pumpkin pie

¾ cup sugar
1 tsp. cinnamon
½ tsp. salt
¼ tsp. ground ginger
⅛ tsp. ground cloves
2 eggs
1 can (15 oz.) pumpkin or 1 ¾ cup baked, pureed fresh pumpkin
1 can (12 oz.) evaporated milk
1 unbaked gluten free pie crust

Preheat oven to 425 degrees F.

Combine dry ingredients and set aside.

In mixing bowl, beat eggs. Stir in pumpkin and dry ingredients. Gradually mix in evaporated milk. Pour into an unbaked gluten free pie crust that has been placed on a baking sheet .

Bake in a 425 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 40 - 55 minutes until a knife inserted into center of pie comes out clean.

Cool pie on a wire rack for two hours. Refrigerate. Serve with lightly sweetened whipped cream.

Printable Version of recipe

Hope everyone has a wonderful Thanksgiving!

Cindy


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