Deep Dish Gluten Free Pumpkin Pie
I'm a terrible cook, but darnit I can bake when I put my mind to it. When I had to go gluten free I thought my days of experimenting with baked treats were over, but I was very wrong ~ it began a whole new chapter of delicious smelling, hot, gooey, yummy treats coming out of my kitchen.
The pumpkin pies I made last Thanksgiving were good, no one even realized they were gluten free until after they had eaten them and declared a job well done. But still, I felt like something was missing from them, they need a bit more spice, a pinch more flavor, and a touch more sweetness. In other words, I wanted a bigger, better pie.
This year I'm tweaking my filling recipe a bit and I wanted to share the results with you here. The kids are currently enjoying my pie making efforts, but I did manage to snap the photo you see here before it was all gone. I might add a pinch more cinnamon and ginger to the next one, but I like my pumpkin pie with a little more spice pizzazz ;-)
Prep Time: 10 - 20 minutes
Total Time: 90 - 120 minutes
- 1 1/2 cups gluten free all purpose flour (I use Bob's Red Mill)
- pinch or two of salt
- 1/2 cup oil (vegetable oil, olive oil, canola oil, your choice, they all work fine)
- 1/4 cup nondairy coffee creamer, any flavor (French Vanilla or Pumpkin Pie Spice flavors work wonderfully for an extra hint of flavor)
- 1 large can pumpkin puree (or 2 small cans)
- 1 small can sweetened condensed milk
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 eggs
- 2 tablespoons potato starch (or corn starch if you prefer)
- 2 teaspoons of cinnamon
- 1 teaspoon ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- pinch of salt
- Instead of individual spices you can use preblended pumpkin pie spice if that's what you have on hand.
- The potato starch (or corn starch) in the filling is actually optional, if you don't have any in the pantry don't worry about it. The pie will be a little more "loose" so just be sure to chill it for at least two hours before serving. Adding the starch simply provides for a more dense filling.
- Preheat the over to 425 degrees F while you prepare the crust
- In a medium mixing bowl mix together 1 1/2 cups gluten free flour, pinch of salt, 1/4 cup coffee creamer, and 1/2 cup oil, using a fork until well blended.
- Transfer the mixture to your deep dish pie pan and press out to cover the bottom and sides of the dish.
- Bake the empty pie crust for 10 to 12 minutes while you prepare the filling. (aka blind bake)
- To prepare the filling, mix together the filling ingredients in a large bowl until smooth and well blended.
- Transfer the pie crust from the oven to a cooling rack and fill with your blended filling.
- Bake the filled pie for 10 minutes at 425.
- Reduce over temperature to 350 (without opening the oven) and bake the pie for another 50 to 75 minutes depending on your oven and altitude; The pie is done when a knife or fork inserted in the center comes out clean.
- Let the pie cool for an hour or two. Serve with whipped cream or just plain jane if you prefer.
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