Friday, November 16, 2012

Gluten Free Pumpkin Pie

I love pumpkin pie. I have not eaten it in a few years, first I was off eggs, then I was friends with eggs again, but struggling to make a gluten free pie crust.

I feel I have now gotten a decent crust.

Here is the scoop.

Gluten free pastry (enough for 1 crust with some waste)*

2 cups Nameste Perfect Flour Blend (gluten free)

2/3 c very cold butter, cubed in small pieces

pinch or two of sugar

6-7 Tbs ice water

*I have no idea if other flour blends will work. I have only tried this one.

In the food processor (using the dough blade) add sugar and flour to the bowl. Pulse once to combine, then add butter and pulse until you have course meal. (since there is no gluten to develop, you need not be as careful as you would be with wheat flour.) Then add water by Tbs, until the dough pulls away from the bowl of the processor. I find it takes all 6-7 Tbs. The dough will we firm.

Without touching the dough, dump it into a large plastic bag. Once in bag, form into a ball. Then seal the bag.

I let the dough rest AT LEAST an hour, in the refrigerator.  I find the longer it rests, the easier it is to work with. Again, there is no gluten, so the dough is not going to behave like normal pastry. It just isn't. It is on a good day, slightly disagreeable dough. Fair warning.

Tear two sheets of wax paper, slightly bigger than you plan to roll the dough. I find wax paper keeps things from sticking. Sprinkle with a bit of of the gluten free flour or to be cost conscious, some white rice flour, which is the cheapest, I think. Flatten the dough ball slightly and then roll. The dough may tear at the edges or split, normal and we can work with that. Do not go as thin as you would with regular pastry dough.

Gently peal away the top layer of wax paper, once you have the dough rolled out and then flip the dough into a prepared pie pan. Use the wax paper, to help press the dough into the pie pan and then gently peal away this layer of wax paper.

Now "repair" any tears and work to fix any flaws, using the extra dough, you cut away from the overhang. You can crimp the edge any way that works.

Put this back in the refrigerator, while you prepare the filling.

Preheat over to 400 degrees.

I use a version of the pumpkin pie filling recipe from the Libby's can.

2 c fresh pumpkin puree**

1 can evaporated milk

2 eggs

3/4 c to 1 c sugar (I use Sugar in the Raw, no more white sugar in this house) also, taste your fresh pumpkin, sometimes it is sweeter or less so, then add the sugar

1/2- 1 tsp ground ginger

1/4 tsp ground cloves

1 tsp cinnamon

Mix the sugar and spices in a small bowl. In a larger bowl gently beat eggs, add in pumpkin and sugar mixture. Pour and stir the milk in slowly.

I find putting the pie pan on cookie sheet means less mess.

Slowly pour the pumpkin mixture into the pie shell. Carefully put the pie into the preheated oven for 15 minutes. After 15 minutes, reduce the heat to 350 and bake another 35-45 minutes, until the center is set.

Cool. Eat.

**making your own pumpkin (or any orange squash really) puree is SO EASY. Break the stem off the pie pumpkin, place in the over at 350 for 1 hour. After an hour, turn off heat and let the pumpkin cool as the oven cools. Then let it cool a bit longer on the kitchen counter. At this point you can cut it in half, remove the seeds and easily peel the pumpkin. Place the flesh into the food processor and process until smooth. You may or may not need to add just a splash or two of water. Use in a pie or store in the fridge for a few days or freeze for up to 6 months.

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