I have been trying, for the last few Thanksgivings, to find a decent pumpkin pie recipe that will work with all of our food allergies. I found a pretty good recipe for the filling, but an even serviceable pie crust has remained an elusive quarry, until now. The two recipes I riffed off of can be found here and here. Here’s my version:
Pie Crust (makes 2 9″ gluten/diary/soy-free pie crusts):
160 grams gluten-free all-purpose flour mix (usually I use Bob’s Red Mill, but right now I have a mix I’ve been working with that has amaranth, sorghum, arrowroot starch, and potato starch. It worked great)
150 grams coconut flour
40 grams almond flour
1/2 tsp salt
168 grams (6 oz) coconut oil
50 grams sugar
63 grams beaten egg (for me this was 3 eggs with several spoonfuls removed)
Combine the flours. You can use a sifter, or put them all in a bowl and whisk them together like I did. Then I whisked in the salt.
Cream the coconut oil and the sugar. I used my stand mixer, but you can use a hand mixer or a spoon. Whatever works best for you.
Add the egg, and some of the flour, mixing to combine. Then add the remaining flour. Don’t forget to scrape your damn bowl!
What I ended up with at this point was exactly like gluten-full pie crust after you cut the fat into the flour. I split this crumbly mixture into 2 separate bowls (using my kitchen scale) and into each I added enough ice water (a little at a time) to form it into a ball. There is no reason you couldn’t do this before dividing it in half. Roll each half into a 9″ circle between sheets of plastic wrap and then move it to a cookie sheet and refrigerate for at least an hour. NO CHEATING.
When you’re ready, get your sheets of dough out of the refrigerator and, if they are stiff (mine were like planks), allow them to rest until they are pliable before transferring them to your pie plates. If you get any cracks, just pinch the edges back together. Prick with a fork before baking (something I almost always forget to do!)
Pumpkin Pie Filling (makes enough for one gluten/dairy/soy free-pie, double if you want to make 2)
1/2 cup brown sugar, firmly packed
1/4 cup white sugar
1 tsp ground cinnamon
1/2 tsp ginger (I use the dehydrated whole ginger root from here and grate it into the sugars with my Microplane.)
1/4 tsp nutmeg (I use whole nutmeg and grate it with the Microplane.)
1/2 tsp salt
2 large eggs
1 15 oz can pumpkin
1 tsp vanilla extract
1 cup canned coconut milk (I use the full fat kind, but “lite” will work fine too)
Preheat oven to 425°
Whisk together the sugars, spices, and salt in the bowl of your stand mixer. Add eggs, pumpkin, and vanilla, and coconut milk. Mix on medium until smooth.
Pour into your prepared (unbaked) pie crusts and bake at 425° for 15 minutes. Reduce heat to 350° and continue baking for 50-60 minutes, or until a knife inserted into the center comes out clean. It will probably look a little wibbly-wobbly in the center, but it will set as it cools. Let it cool for at least 2 hours. NO CHEATING.
OMFG THIS PIE IS FUCKING AWESOME. This is the first gluten-free pie crust recipe I have found that actually works the same way as a gluten-full crust. I was able to roll it out and get it into the pan without it being too sticky and it didn’t crumble to dust when I cut and served the pie. I feel like I can actually make a covered pie now! I can make pocket pies! I am ridiculously, obscenely, excited. And the filling is AMAZEBALLS. Creamy, custardy, smooth, and perfectly pumpkiny. OM NOM NOM NOM NOM.
One final note, the egg in the pie crust makes it more susceptible to burning, so if you have (or can get) a pie crust shield, I highly recommend it. Or not. I mean. Pie crust that’s a bit dark on the edges never hurt anyone. Besides, you’re not fucking Martha Stewart so stop Instagraming that shit and eat it.
Although, to be fair, this photo is at least a little better than anything Martha Stewart took without a food stylist.