We traveled to New Bern, NC this past Thanksgiving to visit my parents and to see my brothers and their families. The family is expanding with marriages and a baby on the way and it's rare these days that we are all together, but everyone was there and that made it really special!
I made this pumpkin pie to serve alongside my brother's famous rhubarb custard pies so that the guests could have a gluten-free option. I had no idea how it would taste until we cut into it and tried a piece. It was so good that Mark dubbed it "best pumpkin pie ever", gluten-free or not! Coming from a pie connoisseur, that's saying something! The crust held together nicely and the pumpkin custard sliced up beautifully. If you're looking for a gluten-free dessert to make for Christmas, try this recipe! Happy Holiday Baking!
Adapted from ancestral-nutrition.com
Makes one pie
2 cups pumpkin puree (I used homemade roasted pumpkin puree)
1 cup canned unsweetened coconut milk
1/2 cup honey (I might try a little less next time)
2 eggs, slightly beaten
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice (or add 1/2 tsp ginger, 1/4 tsp cinnamon, 1/4 tsp cloves)
Oatmeal pie crust (recipe below) or crust of your choice
Prepare the crust and chill. Preheat oven to 350 degrees F. In a large bowl, whisk together the pumpkin puree, canned coconut milk, and 1/2 cup honey until smooth. Whisk in the eggs, cinnamon, and pie spice. Pour into the chilled pie crust just below the crimped edges. Carefully transfer to the preheated oven and bake for about 50 minutes or until the filling is no longer jiggly in the middle. If you have filling leftover, pour it into ramekins and bake until done (no jiggles). Cool completely and chill before serving.
Adapted from Good Without Gluten by Jules, Lepoutre, and Yanase
Makes a single pie crust
80g (2/3 cup) oat flour
45 g (1/3 cup) tapioca starch
40g (1/3 cup) almond flour
50g (1/3 cup plus 1 tablespoon) confectioners sugar
1/4 teaspoon xanthan gum
80g cold butter (6 tablespoons), cut into pieces
Place all dry ingredients into a food processor and pulse to combine. Add the butter pieces and pulse until butter pieces are pea sized or smaller. Add the egg and pulse until mixture holds together. Press the dough into the pie plate using wet hands, or parchment to keep your hands from sticking (a little tricky but try different things and see what works for you). Try not to make it too thick at the corners of the pie pan like I did (i.e. try to make it the same thickness all the way around.) Crimp the edges and chill until firm, about one hour.