Gluten-Free Pumpkin Pie

The combination of flours, along with a laminated dough technique, makes this gluten-free pie crust light and flaky, with layers and layers of puffy, buttery dough. It does not contain xanthan. In fact, it does not contain any gums, chia, psyllium, or flax, either.

The laminating part is easy, I promise. For the puffiest, flakiest gluten-free pie crust, simply gather the raw dough into a disc, cut the disc in half, stack it on top of itself, push it down into a disc again, and repeat. Often. The recipe calls for repeating this four times, but a few more times won’t hurt the recipe one bit. The more layers, the puffier and flakier the dough will be.

The filling is a smooth, creamy, classic custard, with a deep, pumpkin-spice holiday flavor from the warm spices, maple syrup, and molasses. Top it with Chantilly or Snickerdoodle Whipped Cream.

Gluten-Free Pumpkin Pie

• Author: This Honest Food
• Prep Time: 40 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 40 minutes
• Yield: about 8 slices 1x

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Ingredients

For the gluten-free crust:

• 1 ½ cups sorghum flour
• ½ cup sweet rice flour
• 1 tsp. cornstarch
• ½ tsp. salt
• 2 tbsp. granulated sugar
• 8 tbsp. butter, cut into ½-inch pieces
• 1/2 cup ice water as needed

For the filling:

• 3 large eggs
• ¼ cup heavy cream
• ½ cup maple syrup
• 1 tbsp. molasses
• 1 (15-oz) can pumpkin puree
• ½ tsp. sea salt
• 1 tbsp. ground cinnamon
• 1 tsp. ground ginger
• ¼ tsp. ground nutmeg
• 1/8 tsp. ground clove

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Instructions

1. In a medium bowl whisk together sorghum flour, rice flour, cornstarch, salt, and sugar until well combined.
2. Add butter pieces to flour mixture. Using a pastry blender or fingers, cut butter into flour mixture until large crumbles begin to form. Add water, 1 tablespoon at a time as needed, until dough holds together when pinched or pressed.
3. Push crumbles together and turn dough onto countertop or flat surface; flatten into a 1-inch disc. Cut disk in half; stack pieces on top of each other and flatten into 1-inch disc. Repeat 4 times.
4. Cover pie dough and refrigerate until butter is firm, about 25 minutes. Preheat oven to 400 F.
5. Remove pie dough from refrigerator and crumble into the bottom of a standard pie plate. Press pie dough crumbles into bottom and up the sides of the pie plate, forming an even layer. Using fingers, crimp top of pie dough to form a decorative edge.
6. Cut a piece of parchment paper to the size and shape of the pie plate. Lightly press the parchment into the bottom of the pie dough. Place dry rice, beans, or ceramic pastry beads/weights onto parchment; spread evenly, being careful not to allow dried items to touch dough.
7. Place pie plate on sheet pan; place sheet pan in oven. Bake 20 minutes to set crust. Remove from oven, set aside. Reduce oven temperature to 350 F.
8. In a large bowl add eggs, cream, maple syrup, molasses, pumpkin, salt, cinnamon, ginger, nutmeg, and clove. Using a hand-held mixer with beater attachments, mix on medium-high speed until well combined and frothy.
9. Pour pumpkin mixture into pie shell. Place pan in oven. Bake 40-45 minutes or until dough is golden brown and filling is just set. Remove pan from oven; let stand 30 minutes before slicing into wedges. Top with Chantilly or Snickerdoodle Whipped Cream.

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Notes

• Replace pumpkin with 1 baked butternut squash, or 3 baked sweet potatoes.
• Add 1/8 tsp. psyllium husk to pie dough dry ingredients for a chewier crust.
• Pie dough can be made in advance, wrapped tightly, and stored up to 7 days in refrigerator.
• For a prettier crust, beat 2 tbsp. heavy cream with 1 egg. Brush onto edges of dough after blind baking; sprinkle with sugar.