Gluten-Free Pumpkin Pie
Indulge in the warm, comforting flavors of the season with our Gluten-Free Pumpkin Pie—a delectable dessert that captures the essence of autumn in every bite. This delightful pie features a flaky, gluten-free crust that cradles a rich and spiced pumpkin filling, creating a perfect harmony of textures and tastes. Whether you're following a gluten-free lifestyle or simply seeking a sensational pumpkin pie, this recipe promises to be a delightful addition to your holiday table. Join us as we embark on a journey to create a pie that celebrates the cozy flavors of fall while accommodating dietary preferences.
Ingredients:
For the Gluten-Free Pie Crust:
1 1/4 cups gluten-free all-purpose flour
1/2 cup (1 stick) cold unsalted butter (or dairy-free alternative), cubed
1/4 teaspoon salt
1/4 cup ice water
For the Pumpkin Pie Filling:
1 (15-ounce) can pure pumpkin puree
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 (12-ounce) can evaporated milk (or dairy-free alternative)
1 teaspoon pure vanilla extract
Instructions:
1. Prepare the Gluten-Free Pie Crust:
In a food processor, combine the gluten-free all-purpose flour and salt.
Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
While pulsing, gradually add the ice water until the dough comes together. Be careful not to overmix.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Pie Crust:
Preheat your oven to 425°F (220°C).
On a well-floured surface (using gluten-free flour), roll out the chilled dough into a 12-inch circle.
Carefully transfer the rolled-out dough to a 9-inch pie dish. Trim any excess dough and crimp the edges as desired.
3. Prepare the Pumpkin Pie Filling:
In a large bowl, whisk together the pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until well combined.
Add the eggs and whisk until fully incorporated.
Gradually whisk in the evaporated milk and pure vanilla extract until the filling is smooth.
4. Assemble and Bake:
Pour the pumpkin pie filling into the prepared gluten-free pie crust.
Bake in the preheated oven for 15 minutes.
Reduce the oven temperature to 350°F (180°C) and continue baking for an additional 40-50 minutes or until the center of the pie is set. To check for doneness, insert a knife into the center; if it comes out clean, the pie is ready.
5. Cool and Serve:
Allow the pumpkin pie to cool completely on a wire rack.
Once cooled, refrigerate for at least 2 hours or until chilled.
6. Enjoy:
Slice and serve your delicious Gluten-Free Pumpkin Pie with a dollop of whipped cream or dairy-free whipped topping, if desired.
This Gluten-Free Pumpkin Pie is a delectable and seasonal dessert that everyone can enjoy. With a tender, flaky crust and a spiced pumpkin filling, it's the perfect addition to your gluten-free holiday table.
