Gluten-Free Pumpkin Pie and Pie Crust (Recipe)

Alright, we just couldn’t resist. Here’s our favorite gluten-free pumpkin pie recipe, courtesy of the CIA



Gluten-Free Pie Crusts

Yields two 10-in. pie crusts

  • 1 1/8 cups white rice flour
  • 1 1/8 cups tapioca starch
  • ½ cup buckwheat flour
  • ½ cup sorghum flour
  • ½ cup brown rice flour
  • 2¼ Tbsp potato starch
  • 18 oz (approx. 4 sticks and 4 Tbsp) unsalted butter, unmelted
  • 1¼ cups cold water
  • 1/8 cup brown rice flour, for dusting
  • 1/8 cup tapioca starch, for dusting
To prepare dough:
  1. In large bowl, combine rice flour, tapioca starch, buckwheat flour, sorghum flour, brown rice flour, and potato starch. Mix thoroughly. Plac half of flour blend in separate bowl
  2. Using hands, incorporate unsalted butter into one half of flour blend. Add remaining flour and blend completely
  3. Make a well in center of flour mixture and pour in cold water. Using hands, mix ingredients until smooth dough forms
  4. Wrap dough with plastic wrap and refrigerate overnight
To create pie-crusts:
  1. Preheat oven to 350 degrees F
  2. Combine brown rice and tapioca starch (for dusting)
  3. Remove dough from refrigerator and divide into two pieces. Roll out dough using two sheets of dusted wax paper (one above and one underneath dough)
  4. Once desired size is attained, remove top piece of paper. Using two corners of bottom paper, flip dough onto pie plate and gently press dough
  5. Trim excess dough and crimp edges
  6. Fill pie crust with desired pre-made pie filling (such as pumpkin, pecan, or sweet potato), or blind-bake crust to use with cold filling later
  7. Line crust with parchment paper or aluminum foil; add pie weights to fill pan from one-third to one-half full. (Dry beans or rice work well in place of pie weights)
  8. Place pie plate on sheet pan lined with parchment paper; bake for 1 hr. and 15 min.
  9. Remove pie from oven and let cool on wire rack

Gluten-Free Pumpkin Pie

Yields one 9-in. pie (approx. 8 servings)

  • One crust (approx. 12 oz.) gluten-free pie dough
  • 2 cups pumpkin, canned (sweet potatoes may be used instead)
  • ½ cup sugar
  • ¼ cup brown sugar
  • Pinch salt
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ½ cup whole milk
  • ½ cup evaporated milk
  • 2 eggs
  1. Preheat oven to 350 degrees F
  2. Roll out dough to 1/8-in. thick. Line pan, and dock
  3. Parbake for about 15 min. or until dough no longer looks wet. Let cool
  4. Mix all other ingredients together. Fill pie shell with filling
  5. Bake about 50 min. or until filling is set

Nutrition facts (per 1 slice serving): 293 calories, 11g fat, 7g protein, 150mg sodium, 44g carbohydrates, 2g dietary fiber

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