There's nothing more quintessential to me about fall than pumpkin pie. And luckily for me, I have a family who loves it just as much as I do. Which is why I decided to feature my Aunt Maggie's amazing recipe for pumpkin pie for this month's Gluten-free Ratio Rally. Her pie is legendary and is one of the things our family looks forward to most each fall, and it will make your house smell like the season.
Many thanks to Lisa from Gluten-free Canteen for hosting this month's Ratio Rally!
The filling for this comes together so easily, so that part will be a piece of....pie? You can literally just dump it all in a bowl and mix it up with an electric mixer in less than 5 minutes. Done. And even though making a pie crust from scratch may seem daunting (I know it did for me!), it's really much simpler than you might expect. And it will be so delicious, you'll be glad you took the extra 20 minutes to do it - I promise. This crust turned out wonderfully firm and flakey (like a good crust should be), and the filling set beautifully thanks to a milk substitute of So Delicious Unsweetened Coconut Milk. We always have this pie (erm, several of these pies) at Thanksgiving, but you can use any excuse to make it anytime. For example: It's Friday. Bam - good enough reason to make a pumpkin pie.
It worked for me, anyway. And it disappeared just as quickly as it came together.
Aunt Maggie's Pumpkin Spice Pie
For the pie crust:
1/2 cup sorghum flour
1/2 cup brown rice flour (plus about 1/2 cup more for dusting when rolling out)
1/2 cup potato starch
1/3 cup cornstarch
1/2 cup sugar
1/2 tsp. xanthan gum
1/4 tsp. salt
8 tbsp. butter
1 large egg
1 tbsp. vanilla extract
To brush on top: 1 egg white, beaten
Preheat your oven to 350 F. Spray a 9-inch pie dish with cooking spray.
Combine the flours, sugar, xanthan gum, and salt. Cut the butter into the flour mixture until it's small and crumbly. Beat the egg and vanilla together, then add to the crust. Mix with a fork, and then with your hands to form it into a cohesive ball. Add extra brown rice flour as needed so that it's not sticky. Cut in half and roll into two equal size balls, and wrap into saran wrap that has been sprayed with cooking spray. Place in the freezer for at least 10 minutes. If you're making two pies, remove both balls of dough from the freezer; if you're just making one pie, remove one of them and leave the other in the freezer until you're ready to use it another time. Place the dough (one ball at a time) on a surface dusted with brown rice flour. Place the sprayed saran wrap (spray side down) on top of the dough and press down. Using a rolling pin, roll to a thin consistency, about 1/8 inch, adding more brown rice flour as needed to avoid sticking. As best as you can, place the sheet of dough into the pie dish. Don't worry too much if it falls apart; just scoop up the pieces and press them down into the bottom and about 2/3 of the way up the pie dish. Brush the pie crust with the beaten egg white and place in the oven to pre-bake for 7 minutes, then remove from the oven to add the pie filling.
While the dough is chilling, prepare the pumpkin filling. You'll need:
3 tbsp. Earth Balance Buttery Spread
1 cup white sugar
2 tbsp. brown sugar
1 can pumpkin
3/4 tsp. salt
1 1/2 tsp. cinnamon
2 tsp. pumpkin pie spice
3/4 tsp. nutmeg
1 1/2 cups So Delicious Unsweetened Coconut Milk
Melt the Earth Balance and beat together with the sugars and pumpkin. Add the eggs one at a time and blend in, then add the cinnamon, pumpkin pie spice, and nutmeg (more of each to your own taste, if desired). Add the So Delicious Coconut Milk 1/2 cup at a time. The filling will seem rather fluid; that's ok!
Pour the pumpkin pie filling into the pre-baked pie crust. Return to the oven and bake for about 1 hour, or just until a toothpick inserted comes out clean. After about 30 - 40 minutes, check to make sure the top isn't starting to get burned; if it is, use a piece of tin foil to create a little tent over the pie to protect the top but still allow the filling to set.
Remove from oven and let cool completely. Keep refrigerated until ready to serve. Serve plain or with gluten-free whipped cream topping.
Check out the rest of this month's Ratio Rally's delicious pie ideas:
TR from No One Likes Crumbley Cookies Chocolate Mousse Pie
Jean Layton from Gluten-Free Doctor Cheese Crusted Apple Pie
Charissa from Zest Bakery Apple Galette with Pisco Soaked Golden Raisins
Kate from katealicecookbook Kale & Zucchini Tart
Jenn from Jenn Cuisine Sweet Potato and Duck Pot Pie
Caleigh from Gluten Free[k] Leek and Potato Pie
Rachel from The Crispy Cook Maple Walnut Pie
gretchen from kumquat deep dish chocolate bourbon pecan pie
Claire from Gluten Freedom Autumn Pumpkin Spice Pie
Morri from Meals With Morri Spinach – Prosciutto Ricotta Quiche & Muffin Tin Pie Variations
Silvana Nardone from Silvana’s Kitchen Chicken Potpie
Caneel from Mama Me Gluten Free Green Tomato Pie
Meredith from Gluten Free Betty Blueberry Pie
Shauna from Gluten-free Girl and the Chef Fresh Pumpkin Pie
Meaghan from The Wicked Good Vegan Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping
Erin from The Sensitive Epicure Chess Pie
Mary Fran from frannycakes Pumpkin Mousse Pie and Apple Maple Cream Cheese Pie
Brooke from B & the boy! Pot Pie
Lisa from Gluten Free Canteen Frangipane Apple Tart
~Mrs. R from Honey From Flinty Rocks Mock Apple Pie
Irvin from Eat the Love Double Butterscotch Apple Pie