Pumpkin Pie

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It’s the fall, which means pumpkin season!  Here is our favorite pumpkin pie (we doubled all the spices from the original recipe).  You can make your own pie crust (shown above on right), or you can buy a gluten-free unbaked pie crust, such as a graham cracker one (shown above on left).  We personally preferred the homemade one.

Original pie recipe

 

Pumpkin Pie
Adapted from All Recipes and Betty Crocker

Yield: One 9″ pie

For the filling:

  • 1 (15-oz) can pumpkin
  • 1 (14-oz) can sweetened condensed milk
  • 2 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt

For the crust:

  • 1 cup gluten-free flour OR all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon butter
  • 2 to 3 tablespoons cold water (you may need to add a little more until the pastry just sticks together in a ball)

 

  1. Preheat oven to 425ºF.
  2. Mix flour and salt in a bowl.  Cut in butter with a pastry cutter or with your fingers until the pieces are the size of small peas.
  3. If you’re using gluten-free flour and have time, cover and refrigerate the flour mixture for at least 30 minutes, or until the butter pieces harden.  This will help make the crust flakier.
  4. Sprinkle in water and toss with a fork until the pastry sticks together and you can form it into a ball.
  5. You can dust a work surface with flour and roll out the dough with a rolling pin, but the easiest thing to do with gluten-free flour is to press the dough into the pie tin.  If the butter pieces are cold and hard, they’re less likely to melt from the heat of your hands.
  6. In a medium bowl, whisk pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth.
  7. Pour into crust.  Bake 15 minutes.
  8. Reduce oven temperature to 350ºF and continue baking 35-40 minutes, or until knife inserted 1 inch from crust comes out clean.
  9. Cool completely before serving.  Store leftovers covered in refrigerator.
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