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.
Recipe below.
Til next time -- N x
Gluten-Free Pumpkin Pie with Maple Sugar and Cream
Ingredients
For Crust
- 1 cup/125 g gluten-free oat flour
- ¼ cup/30 almond flour
- ¾ cup/90 g sorghum flour
- 1 teaspoon arrowroot flour
- 1 teaspoon maple sugar or sugar
- ¼ teaspoon fine sea salt
- ½ cup unsalted butter cold
- 1 cup ice water
For Filling
- 1 cups pureed pumpkin 1 can pure pumpkin
- 1 ½ ½ heavy cream
- ½ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 3 eggs large eggs
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 tablespoon arrowroot flour
- ½ cup coconut sugar or brown sugar
- ¼ cup maple sugar or sugar
Instructions
- 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 tablespoon 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 ½ 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 whisk until everything is smooth.
- 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° F 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.
- Pie will keep, covered, in the fridge for 5 days.
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