It’s the time of year when we all share what we are thankful for. Well, I’m thankful for pumpkin pie. Ohhh how I love it! Growing up, I used to eat so much pumpkin pie at Thanksgiving that eventually my grandma started making me my own because there was nothing left for everyone else. And yes, I would eat an entire one by myself every year :)
After learning that I was gluten-intolerant I spent the next few Turkey Days without my pumpkin pie and it was just not the same. So I decided to see what I could come up with. To be honest, nothing will beat my grandma’s homemade pies, but for now this will have to do!
- 2 1/2 cups Bob’s Red Mill Gluten-Free All-Purpose Flour
- 2 tablespoon sugar
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 tablespoon ice water
- 1 1/2 tsp Egg Replacer + 2 Tbs water (or 1 egg)
- 12 tablespoons cold, cubed butter
- Combine the dry ingredients into a food processor and pulse until blended.
- Add the cold butter cubes and egg and pulse until the butter cubes are the size of peas and the mixture looks like coarse, dry crumbs. Be careful not to over process the mixture. It should be course, not smooth.
- Add 1 tablespoon of ice water and pulse several times. Test a piece of the dough by squeezing a small amount between your fingers. If it holds together don’t add more water. If the dough is too crumbly and dry, add 1/4 teaspoon additional ice water and pulse several more times. Check the consistency of the dough again. If the dough holds together and you can form a ball don’t add more water. Adding too much water will make the dough sticky and harder to roll out and shape.
- Gather the crumbly dough into a ball and place on wax paper. Roll out the dough into a flatten disk shape. Wrap in waxed paper and refrigerate for at least one hour before rolling out the dough.
- To Roll Dough: Remove dough from refrigerator and place dough between two sheets of waxed paper. Let dough sit just until it’s soft enough to roll. When workable, roll from the center outward, working to make a circle about 10-inches in diameter and about 1/8-inch thick. If the dough should get too warm and sticky, place it in the freezer for several minutes and then continue rolling it.
- Peel top sheet of wax paper from the dough and carefully flip the dough, on the remaining sheet of waxed paper, over pie plate. Gently peel the waxed paper from the dough.
- Gently press the dough into the pie plate.
- Trim edges with knife and crimp edge with a fork or using your favorite method.
- Partially bake the crust for 15 min at 350 degrees
Pie Filling Ingredients:
- 1 15 ounce can pumpkin
- 1 cup milk (or alternative, I personally use rice milk)
- 3/4 cup sugar
- 1/4 cup corn starch
- 1/4 tsp salt
- 1 tsp vanilla
- 2 tsp pumpkin pie spice
Preheat oven to 425 degrees F.
Add all ingredients together. Mix slowly at medium speed for 3 to 4 minutes.
Pour into 9-inch gluten-free pie crust and bake 15 minutes. Turn oven down to 350 degrees F. Bake another 45 to 50 minutes. Let cool. Refrigerate 30 minutes.
What is your favorite Thanksgiving dessert!?