What would Thanksgiving be without Pumpkin Pie? It's a tradition we all grew up with and when my husband and kids got the Celiac diagnosis I knew I had to find a way to continue all our holiday food traditions. The only hard part for gluten free pies is the crust. Once you get that down the fillings are easy to alter and most are naturally gluten free. So here's my traditional crust that's been tried and tested for years. It's easy to make and work with (compared to the crusts I used to make) Adding an egg really helps it bind better. I don't mess with the dough much. As soon as the dough is combined I put it in the refrigerator, let it harden a little and roll out. It's easy. I made the filling with milk free options and they taste great.

Combine butter and flour

Form a smooth ball

Roll out dough until thin and round

Transfer to pie dish

Pat down into pie dish

Form edges. Trim excess dough.

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Pumpkin Pie With Flaky Gluten Free Pie Crust

by Naomi Petrik November-14-2017

Ingredients

Pie Crust
1 1/2 cups All-purpose Gluten Free Flour (I use Better Batter or Bob's Red Mill 1:1 Baking Flour)
1/4 tsp Salt
1 tsp Sugar
8 Tbs Butter, cold and cut into cubes
1 Egg
1/4 cup Cold Water
Pumpkin Pie Filling
1 can Pumpkin Puree
1 can(12 oz) Evaporated Milk or Coconut Evaporated Milk or 1 cup of Full Fat Coconut Milk
3/4 cup Sugar
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Cloves
3 Eggs (can use 2 eggs if using regular evaporated milk) beaten

Instructions

1. Prepare pie crust. In a large bowl combine dry ingredients.( I like my pie crusts best when I use Better Batter but understand not everyone will have this on hand so Bob's Red Mill is good too.) I have also added all ingredients to a food processor using the dough hook. I pulse until dough ball forms. But I think it turns out best when done buy hand.2. With a pastry blender cut in cubed butter to dry ingredients until it resembles coarse meal. 3. Add egg and water. Using hands combine ingredients until a smooth ball forms. 4. Put dough ball in a ziplock or wrap with saran wrap and place in the refrigerator for 30-60 minutes. 5. Remove from the refrigerator and place on wax paper or parchment paper. If dough seems sticky add flour to the wax paper and to rolling pin. Roll out dough to a thin flat circular shape. 6. Pick up dough under the wax/parchment paper and flip over onto a pie pan. Press down to edges of pie pan. Remove paper.7. Shape edges into desired design. Use a pizza cutter to cut off excess dough. 8. Poke a few holes in the bottom of the crust with a fork. Set aside.9. Preheat oven to 425 degrees.10. Make pie filling. Beat eggs in a small bowl. Set aside. Add remaining ingredients to stand mixer and mix on low speed until well combined. Add eggs. Continue mixing until all ingredients are well combined and batter is smooth. Can also hand mix if desired. 11. Pour pie filling into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 40-50 minutes until center is set. If edges of pie crust start get too brown you can add pie crust protectors or aluminum foil around edges to cover outer crust. 12. Remove from oven and let cool. Top with coconut whip cream, regular whip cream, or ice cream.

Details

Prep time: 30 mins Cook time: 50 mins Total time: 1 hour 30 mins Yield: 1 pie/8 peices

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