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Gluten Free, Dairy Free Pumpkin Pie

 

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Gluten Free, Dairy Free Pumpkin Pie
 

 

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Recipe

Gluten Free, Dairy Free Pumpkin Pie

The spices in the pie provide a nice balance and back note to the pumpkin and coconut milk. You can punch it up more by using more than a dash or a heavier dash. I’m a big fan of cloves so I always hit the container a little harder than say the cinnamon. Use what you think smells good. Your nose is your guide with this pie. The pie is one that mellows overnight and the flavors blend together quite well with a little patience. Best to make this the day before you need it and let it cure. The coconut milk is pronounced the first day, but the second day, is only a back note hint. The Whiskey has a chance to mellow if left to cure and is sublime on day two. The dairy free crust even benefits from an overnight camp-out in the refrigerator. I’ve no idea why, but the entire pie was so good the next day we ate the entire thing in one sitting. Yes. Oink.

Times

  • Prep Time : 45 min
  • Cook Time : 1 hour, 5 min
  • Ready Time : 1 hour, 50 min

Servings

8

Ingredients

    Pie Crust

    • 300 grams GF Flour (150 brown rice flour, 100 grams white rice flour, 50 grams starch)
    • pinch salt
    • pinch sugar
    • 200 grams vegetable shortening (spectrum)
    • 50-100 grams ice water

    Pie Filling

    • 425 grams (one 15 oz. can) organic pumpkin puree
    • 240 grams (8 oz. jar) organic pumpkin butter (think one with fewer ingredients)
    • 380 grams (one 12oz-ish) can full fat unsweetened coconut milk (Thai brand)
    • 3 large eggs
    • 120 grams (heaping ⅓ cup) cup organic maple syrup
    • 75 grams (about ½ scant cup) brown sugar
    • 3 tablespoons whiskey
    • 1 teaspoon vanilla
    • 1 heaping tablespoon starch (tapioca, corn or arrowroot)
    • dash kosher salt
    • dash cinnamon
    • dash cloves
    • dash powdered ginger
    • dash black pepper
    • dash lemon peel powder

    Directions

    Pie Crust
    1. Weigh the flours, add in the salt and sugar. Using a fork or a food processor, pulse or work in the cold shortening until it looks like large peas. Add in about half the liquid and keep adding until the dough forms a ball. At this point you can pat it into your pie pans (it’ll make two 9 inch pie shells, topless). Form into a pretty design on the edges and make certain the top is a little higher than needed and that where it bends is nice and thick because it will shrink slightly once baked.
    Pie Filling
    1. Weigh and mix all ingredients together in one bowl. Strain into partially prebaked 9 inch pies shells (two). You want to strain it because there will be some solids from the coconut milk, spices and pumpkin.
    Making the Pie
    1. Prebake (empty) pie crust at 425 for 10 minutes. At that point, fill each hot 9 inch pie crust with pumpkin mixture and bake at 425 for 10 minutes. Turn oven to 350 and bake for 20 minutes. Turn oven to 325 and bake about 20-35 minutes more or until center is just barely jiggly and knife inserted comes out pretty much clean. Baking time varies by oven and the mood of the pie. Just keep an eye on it. You want the crust to be golden and the center to be fully cooked.
    2. Cool on a rack. Refrigerate overnight wrapped loosely in plastic. Bring to room temperature to serve.

    Image credit – Tim Horel

    About Lisa Horel

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    I’ve been baking gluten-free for over ten years. I’ve converted lots of recipes to gluten-free and I am not above creating a new recipe when it suits. I blog at GlutenFreeCanten and I recently published my first book, The Gluten Free Canteen Book of Nosh.

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