Thanksgiving would not be the same without this traditional pumpkin pie, so if you have been missing out due to gluten-free restrictions, then this recipe will bring it back to your Thanksgiving table.
My American father introduced pumpkin pie to me while we were living in Singapore to celebrate Thanksgiving or Christmas. Back then, I remember our friends questioning why pumpkin was in a dessert and while expecting a savoury flavour, they were always pleasantly surprised by the sweet and spiced flavour together with the buttery pie crust. Many years later, pumpkin pie is well-known in many countries. In fact, conveniently many sell tins of pumpkin pie filling to add to the pie crust. I prefer to make mine “homemade” and I believe it tastes better as the tin version is too sweet in my opinion.
Besides the pumpkin pie filling, pumpkin pie seasoning is also hitting the shelves. If you do find it, remember to check the ingredients list for any gluten, otherwise making your own is very easy with spices that are probably already in your kitchen cupboards. I have included the recipe of my homemade blend below.
I hope you enjoy making one of my favourite desserts. Happy Thanksgiving!
For the gluten-free pie crust:
- 210g store-bought or homemade gluten free plain flour
- 2 tablespoons caster sugar
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 100g unsalted butter, chilled, cut in small pieces
- 2 egg yolks
- 2 tablespoons apple cider vinegar
- 8 tablespoons cold water
Enough pie crust for a 25cm diameter pie tin.
For the pumpkin filling:
- 375g pumpkin, rind removed, chopped coarsely, cooked, mashed & cooled
- 50g unsalted butter, melted
- 125g caster sugar
- 125ml maple syrup
- 2 teaspoons store-bought or homemade pumpkin pie spice
- 125ml milk
- 60ml pouring cream
- 3 eggs, separated
- whipped cream, to serve with the pie
For the homemade pumpkin pie spice:
Makes a small jar
- 6 tablespoons cinnamon
- 2 teaspoons nutmeg
- 2 teaspoons allspice
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamon
Step by Step Instructions
2. Next process/pulse the flour, sugar, xanthan gum and salt with the chilled butter in a food processor for a few seconds
3. Add the egg yolks, apple cider vinegar and 4 tablespoons of cold water and process.
4. Add one tablespoon of water at a time until the dough forms. You may not need to use all the water. The dough is ready if it feels soft but does not stick to your fingers.
7. Separate the eggs. Add the egg whites to a large glass bowl and whisk until stiff, but not completely dry.
11. Preheat the oven to 180 C/350 F.
18. Transfer the dough to the pie tin and gently place it centrally, removing the bottom layer of baking paper.
19. Gently press the dough into the pie tin and remove the excess dough from the sides by using a knife.
22. Pour the pumpkin filling into the pie tin.
23. Bake in the preheated oven for 40 minutes.
26. Allow to cool and refrigerate until serving time.
For that perfect pumpkin pie slice, allow the pie to cool in the fridge for at least 4 hours.