Gluten-Free Pumpkin Pie from Scratch
Recipe type: Dessert
Serves: 8-12
- 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
- For the purée, halve two small pumpkins and scoop out the seeds.
- Slice and lay on a baking sheet. Bake for 45 minutes to an hour 325°F.
- Scrape the fibres from the top of the pumpkin slices, then remove the skin from underneath.
- Purée with an immersion blender, and add a tablespoon of water at a time if needed.
- Prepare the filling, by putting all the ingredients in the Cuisinart and blending until smooth.
- Cover with saran wrap and refrigerate overnight, or for as many hours in advance as possible.
- Preheat the oven to 325°.
- For the crust, put the ingredients in the Cuisinart and blend until it forms a ball.
- Roll out on wax paper with extra GF flour.
- Slide it into the pan, crimp the edges, and cut the excess wax paper.
- Fill the large quiche pan / deep-dish pie pan with the filling.
- Bake for an hour until the insides are firm.
- 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/
3.5.3208