2023 Gluten Free Pumpkin Pie Recipe
This is the GF pumpkin pie recipe that I cobbled together this year. I do not actually recommend following this recipe as I am not a professional baker and this should be considered a crime against baking but, I am archiving it for myself already so might as well throw it here as well.
Firstly, this is cobbled together from 3 other recipes which I will source now. No-Roll Pie Crust. Perfect Pumpkin Pie. Pumpkin Pie Recipe.
Ingredience
- Flour (Gluten Free, or not, whichever man. I know youre not supposed to just sub them 1to1 but i do not fucking care)
- Salt
- granulated sugar
- baking soda
- butter
- water
- Eggs
- 15 ounce can of pumpkin puree
- Ground cinnamon
- pumpkin pie spice mix
- 12 ounce can of condensed milk
Making the Crust
- Preheat oven to 375°F
- Mix 2 cups flour, 1/2 teaspoon salt, 1 teaspoon sugar, and 3/8 teaspoons baking soda.
- In another bowl, mix 8 tablespoons vegetable oil, 1 tablespoon butter, and 1/4 cup water.
- Pour liquid bowl over dry ingredients.
- Stir with a fork until it's all evenly mixed. If it's still too dry and crumbly, as GF flour often is, well I kinda just added tiny bits of all the liquids again until I could get it all into a ball.
- Chill it. Flatten your ball of dough into a disc and then wrap that up and put it in the freezer for 30 minutes or so.
- Flatten it into your baking tray thing and then cover it in parchment paper or something, then fill the middle with dried beans or pie weights if you’re a freak.
- Bake for 20 minutes. Take it out and remove your bean weights then bake for another 15-20 minutes. Keep a close eye on it. You’ll want to remove it when it’s dry and beginning to brown.
Now just like leave it on the counter while you mix up the filling.
Making the Filling
- Preheat oven to 425°F
- Mix 2 eggs and 15 ounces of canned pumpkin puree.
- In another bowl, mix 3/4 cup sugar, 2 teaspoon ground cinnamon, 1/2 teaspoon salt, 1 teaspoon pumpkin pie spice mix.
- Add that to the pumpkin gut mixture.
- Add 12 ounces of condensed milk to that.
- Pour into your pie crust.
- Bake at 425° F for 15 minutes. Reduce temperate to 350° F and bake for 40-50 more minutes. Stick a fork in the middle, if it comes out clean then the pie is done.
- Cool on the counter for 30 minutes.
- Cover and put it in the fridge til its cool for realisies
congrats on the pie.
by the way, I had leftover filling because my crust was shallow as shit. i poured this filling into cupcake trays and baked at 350 til they were solid. i did not keep track of how long it took, sorry.