Gluten-Free Pumpkin Pie from Scratch
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 8-12
Ingredients
  • Purée Filling:
  • 2⅓ cups fresh pumpkin purée (2 small pumpkins)
  • 3 large eggs
  • 1 and ¼ cups light brown sugar
  • 1 Tablespoon cornstarch
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¾ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ⅛ teaspoon white pepper
  • 1 cup heavy cream
  • ¼ cup whole milk
  • Gluten-free Crust
  • ½ cup butter (125g)
  • ½ c confectioner sugar
  • ½ c almond flour
  • 2 cups gluten-free flour blend
  • 1 egg
  • 1 teaspoon large grain sea salt
Instructions
  1. For the purée, halve two small pumpkins and scoop out the seeds.
  2. Slice and lay on a baking sheet. Bake for 45 minutes to an hour 325°F.
  3. Scrape the fibres from the top of the pumpkin slices, then remove the skin from underneath.
  4. Purée with an immersion blender, and add a tablespoon of water at a time if needed.
  5. Prepare the filling, by putting all the ingredients in the Cuisinart and blending until smooth.
  6. Cover with saran wrap and refrigerate overnight, or for as many hours in advance as possible.
  7. Preheat the oven to 325°.
  8. For the crust, put the ingredients in the Cuisinart and blend until it forms a ball.
  9. Roll out on wax paper with extra GF flour.
  10. Slide it into the pan, crimp the edges, and cut the excess wax paper.
  11. Fill the large quiche pan / deep-dish pie pan with the filling.
  12. Bake for an hour until the insides are firm.
  13. Serve with crannies (see the link in my post) and fresh whipped cream.
Recipe by A Lady In France at https://aladyinfrance.com/gluten-free-pumpkin-pie-scratch/