Gluten-Free Spicy Pumpkin Pie

Hi Bakers,

I love this pie for breakfast and have been known to hide a piece on Thanksgiving to make sure I get some the next day! I figure if I baked it, surely I can steal a piece or two right? Pumpkin pie is one of the easiest fillings to make but, it’s often bland. My gluten-free Spicy Pumpkin Pie has extra spices and deeper flavor from brown sugar and a splash of molasses. Ginger lends a bit of a bite that makes this creamy classic even better! I’ve made a lot of pies and this is the best pumpkin pie I’ve ever eaten- Carolyn

Gluten-Free Spicy Pumpkin Pie

Modified from Grandma Elaine’s recipe

makes 2-9” pies

You need two unbaked gluten-free single pie crusts*

Pumpkin Filling

3 cups pumpkin puree

1 cup light brown sugar

1 cup white sugar

4 large eggs

12 ounce can evaporate milk 

2 tablespoons dark molasses

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon salt

1/8 teaspoon ground cloves

Preheat oven to 450F.

Mix all ingredients thoroughly in a large mixing bowl. Pour into two unbaked pie shells. 

Bake at 450F for 10 minutes. 

Reduce heat to 325F and bake for about 40-45 minutes or until the pies are done. The pie is done when it jiggles a bit in the center but has no liquid pie filling on a knife inserted into the center. If needed, cover the edges of the crust with foil to keep it from becoming too brown. Let pie cool completely before serving and use freshly whipped cream to top this new holiday favorite. 

*Gluten-Free Pie Dough

Dry

2 cups Cup4Cup Multipurpose gluten-free flour

1 teaspoon sweet rice flour

¼  teaspoon xanthan gum

½  teaspoon salt

1 teaspoon plain protein powder isolate

1 teaspoon granulated sugar

Wet

⅔ cup cold butter, cut into small chunks

2 tablespoons shortening

~3¼ tablespoons ice water

In a medium-sized bowl whisk dry ingredients together. 

Cut in butter and shortening with a pastry blender or fingertips until the mixture resembles bread crumbs but still has some pea-sized bits of butter. Add ice water and mix until just combined. You want to add just enough water so the dough can be pressed into a ball without falling apart. Divide into 2 portions for pie crusts. Roll into balls and flatten into discs. Lightly flour a counter or cutting board and roll out dough  1/8” thick in a circle larger than your pan. Gently move the pie crust into the pie pan and trim and shape the edges as you like. Make sure the dough gets into all the curves of the pan and is flat. You can chill this dough as a flat disc before rolling it out and store it in the fridge until ready to use. You will need to let the dough warm up for about 10 minutes before rolling it out.