Simple, wholesome pumpkin pie made with maple sugar served on a deliciously delicate gluten-free crust? Sign me up please! I put this together last week because we hadn’t really had enough pumpkin pie on Thanksgiving (or rather, we can never have enough pumpkin pie).
I love keeping the pumpkin custard very simple in a pie, enough to be smooth and rich and not so sweet that the flavor of the pumpkin is overpowered. In the recipe I’m sharing today, I reduced the amount of sugar and used a mix of maple and coconut sugars to bring a deeper, darker note of sweetness. The crust is equally simple, made from oat flour, almond flour, and a little bit of arrowroot to help bind the flours. It’s definitely a little crumbly, but I like that here paired with the velvety custard. I always make pumpkin pie as a Christmas dessert, and this is the one I’ll be serving this year.
Til next time — N x
Gluten-Free Pumpkin Pie with Maple Sugar and CreamCourse: gluten-free, lightly sweet, naturally sweet, Recipes
Naturally sweetened pumpkin pie on a wholesome gluten-free crust.
- For crust
1 cup plus a tablespoon/130 g gluten-free oat flour
1/4 cup/30 g almond flour
3/4 cup/90 g gluten-free oat flour
1 teaspoon arrowroot
1 teaspoon maple sugar
Pinch fine sea salt
1/2 cup cold unsalted butter
- For filling
1 can plain pureed pumpkin
1 1/2 cup heavy cream
1/2 teaspoon salt
1 teaspoon pure vanilla extract
3 large eggs
1 1/2 teaspoons of cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon arrowroot or cornstarch
1/2 cup coconut sugar
1/4 cup maple sugar
- Combine flours, salt, and sugar in a bowl. Cut in the butter using a pastry cutter, fork, or simply your hands. Mix and crumble together until the mixture resembles coarse meal. Add ice water 1 Tbsp at a time, tossing and stirring with a fork until it just holds together. Wrap in plastic wrap and let rest in fridge at least 1/2 hour. Remove and let warm up a bit about 5 minutes before you plan to roll it out.
- When ready to bake, heat oven to 425 F.
- Place pumpkin, cream, eggs, spices, vanilla, and salt in a food processor or blender and process until smooth. In a small bowl whisk the sugars and cornstarch together until there are no lumps. Add to pumpkin mixture and blend until everything is smooth. NOTE: I whisked everything.
- Roll out crust and fit into a 9-inch pie pan.
- Pour filling into crust and bake at 425 for 15 minutes; then lower temperature to 350 and bake until the filling is puffed and just set, about 50-60 minutes, lightly covering the top of the pie with aluminum foil if the crust starts to brown too much. Cool completely, at least 2 hours, and serve at room temperature or cold.