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A Thanksgiving Must: Pumpkin Pie (Gluten Free, Sugar Free)

Pumpkin is such an iconic symbol of Thanksgiving that I want my Thanksgiving dinner finale to really capture it’s essence. What better way to do that than with a pumpkin pie? So as usual I went online and looked up pumpkin pies by visiting some of my favorite gluten free blogs. So many of them are filled with amazing pie crusts. Made with customized flour blends and roasted sugar pumpkins and fresh spices. I was seriously drooling.

At the end of it all, I decided to use Gluten Free Girl and the Chef‘s recipe as my main guide. It’s filled with really wholesome ingredients. And well, I just like her blog a lot.

BUT.. yes.. the “but”.. I really didn’t feel like I had the time or energy to do everything from scratch. So yes, my recipe is sugar free unlike Gluten Free Girl’s, but I have taken some short cuts. Namely – I decided to use 100% organic canned pumpkin puree instead of roasting my own pumpkin. I also decided to make full use of my spice drawer instead of dealing with fresh herbs because of which my measurements are different than hers. Additionally I used Bob’s Red Mill biscuit and baking mix. (Which incidentally is *amazing*!)

At the end of it all I had a little extra dough and filling.. but not enough to fit a pie pan. So I decided to make mini-pies using my muffin pan. I haven’t tried the pies yet…. because they’re for Thanksgiving.. but the mini-pies… I’ve had 2 mini pies so far.. and they are *delicious*. So I’m pretty sure the pies taste pretty awesome.

So incase you’re on the fence about making a pumpkin pie for this years feast because you think it’s hard.. try my little short cut recipe. If the mini pies are anything to go by — this is going to be a hit! I’m so excited to try the real stuff later this week! Also this pie is really a piece of cake compared to other pies like fruit pies.

Pumpkin Pie (Gluten Free, Sugar Free)

Makes: 1 pie
Prep Time: 20 minutes
Cook Time: 60 minutes (Unless you live up in the mountains like me — then it’s 2 1/2 hours)
Ready in: 1 1/2 hours to 3 hours

Ingredients

Pie Crust:

  • 2 cups of Bob’s Red Mill Gluten-free Biscuit & Baking flour mix
  • 1/2 teaspoon sea salt
  • 1 stick of unsalted butter
  • 1/2 cup ice water

Filling:

  • 2 cups of 100% pumpkin puree (canned)
  • 2 large eggs
  • 1 cup fresh ricotta cheese
  • 3/4 cup fresh heavy whipping cream
  • 3 tablespoon 100% real maple syrup
  • 1/2 cup honey
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Directions

1. Cut the butter into small cubes. Place in the freezer for 15 minutes.

2. Preheat oven to 350°F. Put the flour mix into a food processor and pulse a few times to make the flour airy. Spread the cubes of butter all around the processor and pulse some more. Gluten Free Girl suggests 10 pulses – that seemed to work for me!

3. Add the ice water to the flour mixture. You might want to add a little at a time. Basically you want the dough to become sticky and hold mostly together. Use more water if it looks dry.

4. Lay down a large piece of plastic wrap. Remove the dough from the processor and kneed it on the plastic wrap for a bit. Don’t worry if you still see pieces of butter in the dough. Roll the dough into a ball and cover with the plastic wrap. Place it in the refrigerator to rest. This is an optional step.

5. While the dough rests, move on to making the filling. In a medium sized bowl, whip up the eggs with a whisk till they are bubbly.

6. Add the rest of the filling ingredients to the bowl and blend using a hand blender till it becomes a consistent paste.

7. Lay down another piece of plastic wrap on your counter or your cutting board. This should be large enough to roll out the dough on. Roll the dough out into a large circle about 1/8 to 1/4 of an inch thick. It really doesn’t have to be perfect.. just about a couple inches in diameter larger than your pie pan on all sides.

8. Grease your pie pan. Then the fun part… Place your pan upside down on the rolled out dough. Make sure it’s centered correctly. Then with one palm flat on the bottom of the pan, flip the pan and the dough over quickly with the other hand. *Use the plastic wrap to help you!* Pat down the dough so that it takes the shape of the pan.

9. Remove the plastic wrap from the dough. Using a sharp knife, trace around the edges of the pie pan to remove the excess dough.

10. Now let out the artistic side of you and decorate the edge of your pie. I decided to go for the simple, clean look and made markings on the edges with a fork with this one. Here are some more ideas.

11. Pour the filling into the pie crust till the filling reaches the top of the pan. Don’t over fill. Smoothen it out with a spatula. Place in oven and bake. The pie is done when a toothpick inserted in the center comes out clean. It’ll take about 50 – 60 minutes to bake at normal altitude. I live high up in the mountains and it took me 2 and 1/2 hours for that toothpick to come out clean!! Let the pie cool completely before you serve.

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2 Responses to A Thanksgiving Must: Pumpkin Pie (Gluten Free, Sugar Free)

  1. juniakk says:

    nice job with the pie crust! i have yet to make my own. i usually just buy the frozen kind! 🙂 i love pumpkin pie, it seriously is an american classic!

    • Raj says:

      Thanks! 🙂 Yeah – Bob’s Red Mill’s flour is awesome and quite easy to use as a pie crust — definitely give it a go.

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