Pie is traditional at Thanksgiving in the USA. So you might be planning to make a GF pie for the holidays. I think pumpkin is a perfect choice because it is really easy to make: has only a few steps. Make a crust, mix up and dump in the filling, bake it, chill it and yumm it up!! And it sure is traditional for this holiday. When I ask my guy what pie he wanted, he alternates between pumpkin and my deep dish apple crumb pie. My dad particularly loved this recipe; he felt it had a perfect texture and just right sweetness.
If you want to change things up, add a tsp. of maple flavoring to the filling for a sweet treat. I did that that for my Thanksgiving pie the other year.
This GF crust will work for any pie you should want to make including pecan pie. This particular filling recipe is adapted from my 1970s Betty Crocker and is one I have made for years; perfect custard texture. If you like it really sweet add another quarter cup sugar. I use evaporated milk; less fattening than the cream many recipes use.
My mom always said that eating a slice of pumpkin pie is like having an extra vegetable serving. I like to cook up a butternut squash and run it through a food mill to make it silky smooth for the pie but you can just buy a can of pumpkin puree, not pumpkin pie filling which has other stuff; just plain pumpkin please.
Go ahead, bake as easy a gf pie as is humanly possible and enjoy a tasty yet kinda healthy pie for Thanksgiving or Christmas!
Angie’s GF Pumpkin Pie
1 c plus 2 Tbsp brown rice flour mix (at bottom of recipe)
2 Tbsp sweet rice flour
1 Tbps. granulated sugar
½ tsp xanthan gum
¼ tsp salt
6 Tbsp. cold butter cut into 6 chunks
1 large egg
2 tsp fresh orange or lemon juice
Spray 9 inch metal pie pan with cooking spray, dust with white rice flour.
Mix dry ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add egg and juice. Mix until it comes together into big chunks. Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you make the filling. I actually roll mine out in an OXO pie bag which I love!
2 large eggs
2 cups cooked pumpkin or butternut squash puree (canned is okay)
½ cup sugar
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. cloves
Sprinkle of nutmeg
1 3/4 c evaporated milk (1 can)
1 tsp. maple extract (optional)
Beat eggs well and add the rest of the ingredients and mix it all together with a mixer at low speed until blended.
Put It Together:
Roll out pie crust – see above directions: my sister Karen gave me a pie bag a few years ago and I love it for an even thin crust. You can get one on line from King Arthur Flours. Peel off one side of paper and place in pie pan, centered. Remove other slice of wax paper. Crimp edges all around. Fill with pumpkin pie mixture. Sometimes I sprinkle the top with more cinnamon and nutmeg.
Bake in a preheated 425 degree oven for 15 minutes, lower temperature setting to 350 and bake for 45 minutes until just set and the crust is light brown. Cool and chill at least 2 to 4 hours before serving at or close to room temperature.
Note: I bake all my pies in a bottom heat gas oven on a rack set just above the oven bottom so it really cooks every pie crusts to perfection. If you oven isn’t similarly equipped you might want to prebake your gf pie crust ten minutes before you pour in the filling and bake it. Take ten minutes off the total time unless it seems to need a few more minutes.
Brown Rice Flour Mix (same as King Arthur GF Flour Mix)
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour
Originally published on this blog November 2014. Minor changes in the text since then.