My family is thankful for my gluten-free pumpkin pie on Thanksgiving! This crust is so flaky you wouldn't imagine it is gluten-free. To make this crust dairy-free, replace the butter and sour cream with vegan and dairy-free alternatives!
Ingredients
Recipe serves 8-10
Ingredients for 9-10" pie crust:
2 1/2 cups all purpose gluten-free flour, plus more
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup cold butter, cubed
1/2 cup all vegetable shortening, cubed (I use Crisco brand)
1/4 cup ice water
3 tbsp sour cream
Ingredients for filling:
2 eggs
1 cup brown sugar
1 tsp cinnamon
1/4 tsp fresh nutmeg, grated
1 1/2 cups pumpkin purée (100 % pure pumpkin, not pumpkin pie filling)
1 1/2 tsp orange rind, grated
1 tbsp gluten-free flour
1 1/2 cups oat cream (i use Earth's Own brand, you may use any dairy or dairy-free cream you prefer)
Preparation
Preparation for the Crust:
In the bowl of an electric mixer, add flour, salt and cinnamon. With the paddle attachment, give the flour a quick mix to combine.
In a small bowl, whisk together the sour cream and ice water, and set aside.
Add the cold butter and shortening cubes into the flour.
Turn the mixer on medium speed and allow the flour and butter to mix until fine crumbs with a few larger pieces form. At this point, add the sour cream mixture and continue mixing until all the dough comes together and forms a ball. Dust your hands with some flour and remove the dough from the mixer. Knead the dough a couple of times and form it into a disc (do not over-knead, 2-3 times is plenty). Wrap in plastic wrap and set aside in the refrigerator while you prepare the filling
Preheat oven to 425ºF.
Preparation for the Filling
In a large bowl, add the eggs and sugar. Whisk until combined. Add all remaining ingredients to the bowl and beat well until all ingredients are fully combined.
Assembly
Remove dough from the refrigerator. Dust flour onto a clean surface, and roll out dough to fit a 9-10 inch pie plate, making sure you flour your rolling pin and work service with flour as needed (I like to roll the dough out a little longer, so I can trim and tuck the edges in and create a crimped pattern). Once you have placed the dough to fit the pie plate, with scissors, cut the overhang (if any) evenly around, tuck the trim under the edge of the crust and make a crimp pattern using your fingers or a fork to seal the border.
With a fork, poke holes around the crust's interior and sides to allow the crust to cook through when baking.
Pour filling into prepared pie shell and bake for 15 minutes. Reduce heat to 350ºF and allow to bake for an additional 45 minutes. (I place a sheet of parchment paper on the extra rack above the pie to prevent the crust from burning).
When the pie is done, remove it from the oven and allow it to cool completely before serving.
I like to serve mine with a dollop of whipping cream.
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