Hey friends--I'm crawling out from the rock I've been living under the past week while studying for exams to share a guest post from my dear friend Erin. I've sung her praises once already, but I'll have to do it again. She oh so generously agreed to post for me during exams MONTHS ago, and I'm so thankful for her unwavering support. She's been gluten-free for over 4 years, and has become quite the gluten-free baking expert. I can't wait to make this pie!
Traditions are a huge part of the holidays for me. There are certain components of seasonal foods that
CANNOT may have to be change.
Pumpkin pie is one of those desserts for me. When I went gluten-free I assumed holidays would never be
the same since I no longer would have my beloved traditional pumpkin pie. Over
the years, I have experimented with crust-less pumpkin pies, pumpkin mouse,
pumpkin pudding and other substitutes for my pie. These substitutes all left me
disappointed and motivated to find an option that would keep my holidays as
traditional as possible.
I have finally come up with a crust recipe that will not disappoint. My family members and friends that have tasted it are often surprised when I tell them that the crust is gluten free. Try making this pie over the holidays to taste how I
changed updated my holiday traditions.
Pumpkin Pie with Gluten Free Crust
1 stick salted butter VERY cold (I stick it in the freezer for 20 minutes before using)
½ cup almond flour
¾ cup gluten free oat flour
1 tsp salt
1 tsp granulated sugar
3 tablespoon ice-cold water (I stick a cup of water in the freezer for 10-15 minutes and use that)
1 15oz can pumpkin puree
½ cup granulated sugar
2 tablespoons light brown sugar
2 tablespoons ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon cloves
1 12oz can evaporated milk
1 large egg
Pre-heat your oven to 350 degrees.
Lightly grease a pie pan. Cut cold butter into pieces. In a large bowl, combine flours and butter. Slowly add in additional crust ingredients. The water should be added one tablespoon at a time until you can form a ball of dough that is slightly moist but not “wet”. Roll the dough ball out into the pie pan to cover the bottom and sides of the pan.
In a large bowl, mix the pumpkin, sugars and spices until well incorporated. Add the egg and the milk slowly to combine. Pour the filling mixture into the crust.
Bake for about 30 minutes or until filling is firm and top of the pie is a rust/ brown color. If you see that the rim of the crust is burning toward the last 10 minutes, cover the burnt parts only with aluminum foil to keep them from burning further.