- Make the crust
- Make the pie spice (without cinnamon)
- Make the pie filling
- Assemble the pie
- Bake the pie
- Adapted from these sources
Make the crust
Recipe is adapted from the Best recipe: 6-inch pie crust; reproduced here for convenience. The only change was using a gluten-free flour blend.
Do this… | …with these ingredients |
1. Whisk together in the bowl of a stand mixer | – 120 g (heaping 1 cup) King Arthur Gluten-Free Measure for Measure flour – 1/4 teaspoon salt |
2. Using the paddle attachment, cut in half the butter until crumbly. Add the remaining butter and work it in roughly. Don’t be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones. | 4 Tablespoons (57g or 1/2 stick) unsalted butter, cold, cut into pats |
3. Drizzle just enough water over the mixture to make it cohesive, tossing until it begins to come together. | At least 4 Tablespoons ice water; use more as needed |
4. Gather dough into a ball, divide in half, flatten each half into a disk about 3/4″ thick, and wrap well. Refrigerate for at least 30 minutes. |
Make the pie spice (without cinnamon)
Do this… | …with these ingredients |
Stir together in a small dish and set aside. You will have leftover mix for another use; store leftovers in a covered container. | 2 teaspoons ground cardamom 1.5 teaspoons ground ginger 1.5 teaspoons ground nutmeg 3/4 teaspoon ground allspice 1/4 teaspoon ground cloves |
Make the pie filling
Do this… | …with these ingredients |
1. Beat in a large bowl | 2 large eggs |
2. Whisk into the beaten eggs | – 3/4 cup granulated sugar – 1-3/4 tsp prepared pie spice without cinnamon – 1/2 tsp salt |
3. Add and stir in | – 1 can (15 ounces) pure pumpkin – 1 can (12 ounces) evaporated milk |
6. Stir to combine until mixture is smooth. Place in fridge while the dough finishes chilling. |
Assemble the pie
Do this… | …with these ingredients |
1. Heat the oven to 425°F with a rack on the middle shelf. | |
2. Pat the dough evenly into a deep-dish 9-inch pie pan (it’s too soft to roll out). | |
3. Pour in | prepared pumpkin pie filling |
Bake the pie
Do this… | …with these ingredients |
1. Place the pie on a baking sheet lined with a silicone baking mat or parchment paper to catch any drips. | Bake for 15 minutes at 425°F on the middle rack. |
2. Reduce the heat to 350°F,. | Bake for an additional 40 minutes, or until a knife inserted near center comes out clean. |
3. Remove the pie from the oven, and place it on a rack to cool for 2 hours. | |
4. Serve immediately or refrigerate. | |
5. Store leftovers refrigerated, tightly wrapped, for up to a week. |
Adapted from these sources
- Crust: Adapted from Best recipe: 6-inch pie crust
- Spice blend: How to Make Pumpkin Pie without Cinnamon
- Pumpkin filling: Libby’s Famous Pumpkin Pie
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