Gluten-Free Spicy Pumpkin Pie

Hi Bakers,

The best pumpkin pie I’ve ever eaten is this gluten-free Spicy Pumpkin Pie. Sure, you can buy a pumpkin pie anywhere but a great gluten-free pumpkin pie is truly rare. This family favorite has lots of spices and a few other tricks to make it richer and more flavorful than any other. The crust is tender, buttery and holds up really well to the filling unlike most gluten-free crusts. If you don’t want to make the crust, simply buy some and you can whip this out in no time. Pumpkin pie lovers you need to try this amazing recipe and share it with all your friends and family! Enjoy ~Carolyn

Gluten-Free Spicy Pumpkin Pie

Modified from Grandma Elaine’s recipe

makes 2-9” pies

You need 2 unbaked gluten-free single pie crusts, store bought or  even better make my recipe below

Gluten-Free Pie Crust Dough

Dry

2 cups 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. Sprinkle in some ice water and mix until crumbs are just damp enough to make into a ball that holds together. You may need to use less water or more to achieve this. Divide into 2 portions for crust pies. Roll into balls and flatten into discs. Lightly flour a counter or cutting board and roll out dough  into an 1/8” thick circle large enough to cover 3/4 of the way up your pie pan. Gently move pie crust into pan trimming and shaping edges as you like. Make sure dough gets into all the curves of the pan and is flat. If  the dough rips, just press it back together. You can chill this dough as a flat disc before rolling out and store in fridge until ready to use. You will need to let dough warm up about 10 minutes before using. Save any scraps you have if you want to garnish the pie with pie crust leaves. See how below.

Pumpkin Filling

3 cups pumpkin puree

1 cup light brown sugar

1 cup white sugar

4 large eggs

12 ounce can evaporated milk

2 tablespoons dark molasses

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon salt

1/8 teaspoon ground cloves

Garnish

fresh whipped cream

pie crust  leaves**

cinnamon

Preheat the oven to 450F.

Mix all ingredients thoroughly in a large mixing bowl. Divide evenly into the unbaked pie shells.

Bake at 450F for 10 minutes.

Reduce heat to 325F and bake for about 30-40 minutes or until the pie jiggles a bit in the center and has no liquid pie filling on a knife when inserted into the middle. If crust is browning too much, use foil to over the edges. Cool at room temperature for an hour and then chill in the fridge. Decorate with whipped cream and crust leaves just before serving.

**With pie dough trimmings, I cut out small leaf shapes and dab them with cream, then sprinkle with cinnamon sugar. Bake at 325F for five minutes until lightly browned. Cool before placing on the pie.

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