Sometimes you find a product that changes everything. Circa 2010, I discovered my other half “Shnoo” was allergic to gluten. Waaaahhhhh!!!! This was a nightmare for someone who showed her love through homemade baked goods. When I learned that baking gluten free would require purchasing many expensive flours and hoping to create the right blend, I threw my whisk up in despair and went into a sort of baking “depression.”
Eventually, “all-purpose” gluten free flour blends began popping up in grocery stores, but most of them produced a grainy texture or chalky taste and required xanthan gum to be added to most recipes. Then I found Cup4Cup. This flour was created by chef Lena Kwak in 2010 who was working at chef Thomas Keller’s The French Laundry. I figured if it was good enough to be used at one of the best restaurants in the world, it was well worth testing out. And it DELIVERED on every level. I should note this post is NOT an AD or even a partnership with Cup4Cup. It’s just one of my favorite “Food Flirt Finds” that has become a staple in my kitchen. Every recipe I’ve tried, replacing regular AP flour with Cup4Cup has turned out brilliantly and fooled even the toughest gluten-free skeptics. My ability to eat gluten has definitely helped to keep my palate on point, so I can help my hubby eat only the most delicious GF foods!
If you’re ready to smell buttery, tender, flaky pie crust and spicy pumpkin wafting through your home, this pie will do the trick. The crust is truly foolproof and even your gluten-friendly friends will relish each velvety bite of this Gluten Free Pumpkin Pie.
INGREDIENTS FOR PIE CRUST
3 cups Cup4Cup Multipurpose Flour (note, this does have dairy in it – use the Wholesome Cup4Cup flour if you can’t have dairy).
2 tablespoons sugar (I used coconut sugar)
1/2 teaspoon kosher salt
1 cup salted butter, cut into small cubes and extra cold (try using Miyoko’s Kitchen European Style Vegan Cultured Butter if you are avoiding dairy)
1/2 cup almond milk (or milk of choice)
1 1/2 teaspoon lemon juice (omit if using buttermilk)
1 large egg
INGREDIENTS FOR FILLING
2 3/4 cups pumpkin puree (1 1/2 15-ounce cans – not pumpkin pie filling)
3 Tbsp maple syrup
1/3 cup brown sugar
1/3 cup unsweetened plain almond milk
1 Tbsp olive oil, or melted coconut oil
2 1/2 Tbsp cornstarch or arrowroot powder
1 Tbsp whiskey, scotch or bourbon
2 tsp pumpkin pie spice
1/2 tsp cloves
1/4 tsp white pepper
1/4 tsp sea salt
- Preheat oven to 305°F.
- Place flour, sugar and salt in food processor fitted with blade and pulse to evenly blend and combine.
- Add cold cubed butter and pulse until it resembles course sand.
- Place flour mixture into large bowl and set aside.
- In small bowl, whisk together milk and lemon juice. Add egg and whisk together.
- Create a well in the middle of the flour mixture and gently mix in egg mixture with fork, until ball forms.
- Cut ball in half and you can freeze half in only making one pie.
- Sprinkle a sheet of wax paper or parchment with flour. Pat dough ball into flat circle about 3/4 in thick. Sprinkle dough with flour, then place another piece of wax on top and roll out dough to about 1/4 in thick. Use roller to drape over pie plate and crimp edges with fingers.
- Pierce bottom of pie dough with a fork 8-10 times evenly spaced and place in fridge to chill.
- For filling, place all ingredients in blender and blend until smooth, scraping down sides as needed.
- Pour into pie crust and use pie edge covers or tin foil to cover edges for the first 30 minutes, then remove.
- Bake for a total of 60-70 minutes, or until edges are golden, center is just set and toothpick comes out clean. There might be a few cracks and that’s ok … no pie’s perfect 😉
- Let cool for 30 minutes before placing in fridge for 4-6 hours or overnight. (If you need to serve it sooner, cool for 30 minutes then place in freezer for 30 minutes.)
RELISH EVERY BITE!