Ingredients:
For the Gluten-Free Pie Crust:
- 1 1/4 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (or dairy-free alternative), cold and cubed
- 3-4 tablespoons ice water
For the Pumpkin Pie Filling:
- 1 1/2 cups pumpkin puree (canned or homemade)
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup dairy-free milk (e.g., almond milk, coconut milk)
- 1 teaspoon pure vanilla extract
Instructions:
For the Gluten-Free Pie Crust:
- Prepare Ingredients: In a mixing bowl, combine the gluten-free all-purpose flour and salt. Add the cold, cubed butter.
- Cut in Butter: Use a pastry cutter or your fingers to work the cold butter into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. You may need to add more or less water to achieve the right consistency.
- Form Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
For the Pumpkin Pie Filling:
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Roll Out Crust: Roll out the chilled gluten-free pie crust on a floured surface or between two sheets of parchment paper to fit your pie dish.
- Place Crust: Transfer the pie crust to your pie dish and trim any excess dough, leaving a little overhang to crimp the edges.
- Prepare Filling: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, salt, ground cinnamon, ground ginger, and ground cloves until well combined.
- Add Eggs and Flavoring: Add the eggs and beat them into the pumpkin mixture. Stir in the dairy-free milk and pure vanilla extract until the filling is smooth.
- Fill Pie Crust: Pour the pumpkin pie filling into the prepared gluten-free pie crust.
- Bake: Place the pie in the preheated oven. Bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the gluten-free pumpkin pie to cool completely on a wire rack. Once cooled, you can refrigerate it until ready to serve.
- Enjoy: Serve your homemade GMO-free and gluten-free pumpkin pie with a dollop of whipped cream or dairy-free topping. Enjoy!
This gluten-free and GMO-free pumpkin pie is perfect for your holiday celebrations and is sure to be a crowd-pleaser.