Gluten Free Pumpkin Pie
Equipment
- 1 Pie pan
- 1 Mixing bowl
- 1 Whisk
- 1 Measuring cups
- 1 Measuring spoons
- 1 Oven
- 1 Cooling rack
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup unsalted butter chilled and cubed
- 1/4 cup ice water
- 1 can pumpkin puree 15 ounces
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can evaporated milk 12 ounces
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine gluten-free flour and chilled butter, mixing until it resembles coarse crumbs.
- Gradually add ice water to the flour mixture, stirring just until the dough comes together.
- Roll the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
- Roll out the dough on a lightly floured surface to fit the pie pan.
- Transfer the dough to the pie pan and press evenly into the bottom and sides.
- In a separate bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.
- Add eggs, evaporated milk, and vanilla extract to the pumpkin mixture, whisking until smooth.
- Pour the pumpkin filling into the prepared pie crust.
- Bake in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 35 minutes or until the center is set.
- Remove the pie from the oven and allow it to cool on a cooling rack for at least 2 hours before serving.
Notes
For an even more flavorful pie, consider using freshly grated spices instead of pre-ground ones. Also, if the crust edges begin to brown too quickly during baking, cover them with foil to prevent burning. To ensure the pie sets nicely, allow it to cool completely before slicing; this can also be done overnight in the refrigerator.
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