Pumpkin Pie
by Daniel Brassloff
Category
Sweet, American
Servings
1 pie
Prep Time
20 minutes
Cook Time
40 minutes
Make gluten-free allergen-friendly pumpkin pie like a pro using our mix and this recipe!
Author:Freed Foodies
Ingredients
12 tbsp butter (cut in small cubes)
12 tbsp Icing sugar
1/8 tsp vanilla extract
1 egg (whole)
water (1/4 cup)
4 tbsp butter (cut in small cubes)
1/8 tsp vanilla extract
4 cups cinnamon chex
1 1/2 cups cold water
7.5 oz pumpkin puree
3/4 cups full-fat coconut milk
1/2 cup light brown sugar
1/4 cup maple syrup
1/4 cup corn or arrowroot starch
1 tsp vanilla extract
1/2 tsp salt
1/4 tsp black pepper
3 tsp pumpkin pie spice (or use blend recipe below)
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground clove
Crust
Traditional Crust Option
Cinnamon Chex Option
Filling
Pumpkin Spice Blend
Directions
Crust
Traditional Crust
Cut your butter into small cubes.
Place the flour blend in a mixing bowl
Rub the butter into the flour until butter particles are pea-sized for flaky crust
Mix in the sugar, egg, and vanilla
Mix in the water gradually just to form a dough.
Flatten dough between two parchment papers to 2mm and refridgerate for 30 min.
Place dough into pie tin and form to its shape.
Cinnamon Chex Crust
Cut your butter into small cubes.
Place your flour blend, butter, vanilla and Chex into a food processor or blender
Food process to a sand-like consistency
Mix in the water slowly just to form a dough.
Refrigerate for 30+ minutes
Press the dough into your pie tin to its shape.
Place dough into pie tin and form to its shape.
Bake for 10 minutes at 375ºF.
Filling Instructions (for both crust types)
Fill the pie shells
Bake at 350°F for 40 minutes.
Check on doneness (moisture of the filling and browning of the crust) and add time as needed
Recipe Note
Tools Kneaded:
- knife
- large mixing bowl
- spatula
- hand whisk or whisk mixer attachment on stand mixer
- pie tin
- parchment paper
- food processor or blender
Pair With:
- Fruits: cherry, fig, apricot, and/or dry cranberry
- Whipped cream or Cool Whip
- Ice Cream: vanilla, sweet cream, and/or cinnamon
- Wines: robust reds such as Muscat, Port, and Sherry
Tip:
- Dip crackers and/or fruit into the filling-Make cinnamon rolls with leftover filling and crust