DessertDecember-January 2017

Gluten-Free Pumpkin Pie Recipe

This timeless gluten-free pumpkin pie recipe is perfect for an allergy-friendly Thanksgiving dessert, or as a traditional autumn treat.

Gluten-Free pumpkin pie never goes out of style. This easy version is spicy and creamy. You’ll want to make it part of your holiday tradition. For best results, do not replace the eggs in this recipe.

Ingredients:

1 recipe Gluten-Free Pie Crust or uncooked gluten-free pie crust of choice
1 (15-ounce) can pure pumpkin puree
1 cup milk (not skim) or dairy-free vanilla milk of choice
2 large eggs
3 tablespoons bourbon or apple cider
2 tablespoons melted butter or dairy-free alternative
1 tablespoon lemon juice
cup packed brown sugar
cup granulated cane sugar
2 tablespoons Jules’ Homemade All-Purpose Flour Blend or gluten-free all-purpose flour blend of choice
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice (or teaspoon nutmeg + teaspoon ginger + ⅛ teaspoon ground cloves or allspice)
teaspoon sea salt
Egg wash (1 egg + 1 tablespoon water) or milk of choice

Gluten-Free Pumpkin Pie recipe

Photography by Jules Shepard

Directions:

1. Preheat oven to 450F.

2. Prepare the gluten-free pie crust in a 10-inch pie plate and grease an additional ramekin. If using a larger pie pan, the ramekin may not be necessary. Cover the crust and freeze it while you prepare the filling.

3. In a large bowl, mix together pumpkin puree, milk, eggs, bourbon, melted butter and lemon juice.

4. In a separate bowl, whisk together brown sugar, sugar, flour blend, cinnamon, pumpkin pie spice and salt.

5. Slowly pour dry mixture into liquid ingredients, stirring to combine. Then beat the batter until smooth.

6. Pour batter into gluten-free crust, leaving at least inch between the filling and the top of the crust. Pour any remaining batter into prepared ramekin. Smooth filling with a rubber spatula.

7. Brush crust edges with egg wash or milk. Cover edges with foil for the first 30 minutes of baking.

8. Place in preheated oven and bake 15 minutes. Reduce heat to 375F and bake 30 minutes or until a knife inserted into the center comes out clean. The middle should still be slightly jiggly (not totally firm). Turn off the oven and leave the pie in the oven with the door cracked for 20 minutes so the pie cools slowly. (This helps prevent the custard from cracking and minimizes shrinking.)

Each serving contains 339 calories, 14g total fat, 7g saturated fat, 0g trans fat, 128mg cholesterol, 346mg sodium, 44g carbohydrate, 3g fiber, 23g sugars, 5g protein, 26Est GL.

Jules’ Homemade All-Purpose Flour Blend

MAKES 4 CUPS

1 cup cornstarch, tapioca starch or arrowroot powder
1 cup potato starch (not potato flour), tapioca starch or arrow- root powder
1 cup very fine white rice flour, sorghum flour or buckwheat flour
cup corn flour, millet flour, sorghum flour or brown rice flour
cup tapioca starch, cornstarch or arrowroot powder
4 teaspoons xanthan gum or guar gum



1. Whisk ingredients together in a large bowl until well combined.

2. Refrigerate in a large zip-top bag or a sealed container until used.

Each cup contains 522 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 123g carbohydrate, 4g fiber, 0g sugars, 4g protein, 74 Est GL.

TIP To make very fine rice flour, pulverize regular rice flour in a food processor, blender or clean coffee grinder until very fine.

Recipe excerpted with permission from Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy by Jules E. Dowler Shepard. Available from Da Capo Press, a member of The Perseus Books Group 2010. Jules’ readymade flour blend is available at gfJules.com.

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