Gluten-free Pumpkin Pie
- Yield: 8-16 1x
Ingredients
Scale
- 1– 10” deep-dish gluten-free pie crust (refer to link above for recipe) or 2 standard 9″ pie crusts.
- 1 egg yolk
- Filling:
- 2 cups pumpkin puree
- 2 eggs
- 1 1/2 cups milk
- 1/4 cup sugar
- 1/2 cup brown sugar
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice or cloves
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 425ºF. If you’re making two pies, make sure your oven racks are arranged to fit them both in there.
- Roll out the crust(s) and fit into your pan(s). Prick the crust with a fork about 10 times all around the bottom, then brush with the egg yolk. Brush the sides and the rim, too.
- Bake the crust for 10 minutes.
- Meanwhile, combine pumpkin, eggs, milk, sugars, and flavorings in the blender, food processor, or a stand mixer and combine until smooth. Set aside until crust is baked.
- Reduce the oven temperature to 375ºF.
- Pour the filling into the warm crust and bake for about 30 minutes, or until the outer edge of the pie filling is set, the center is still slightly jiggly, and the top of the pie still looks moist.
- Allow to cool to room temperature and serve, or refrigerate one day.
Find it online: https://hilahcooking.com/gluten-free-pumpkin-pie/