Dun, dun, dun! Finally, here it is: my Gluten-Free, Dairy-Free Pumpkin Pie Recipe. All of you gluten-free, dairy-free people out there, say, "Yay!"
First, in a separate, air-tight container (because you won't use all of it in one go), you'll need to assemble my basic gluten-free flour mixture. It's great to have the extra on-hand anyway for making more pie when the mood strikes you.
Gluten-Free, Mother of Three Basic Flour Mixture:
3 cups of white rice flour
1 1/2 cups of tapioca starch (can usually find in an Asian grocery store)
3/4 cups of potato starch (can usually be found in an Asian grocery store)
3/4 cups of brown rice flour
Gluten-Free, Mother of Three
Gluten-Free, Dairy-Free (with a Vegan version as well)
Pumpkin Pie Recipe
Ingredients for the crust:
1 2/3 cups of my basic flour mixture (above)
1 teaspoon of salt
1 teaspoon of xanthan gum
1/3 cup of Earth Balance Margarine (it's gluten-free, vegan, non GMO)
1/3 cup of Spectrum Vegetable Shortening (it's also gluten-free, vegan, non GMO)
4 tablespoons of ice water + 1 more tablespoon if needed
Ingredients for the filling:
3/4 cups of sugar
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of ground cloves
2 large free-range eggs (or if doing a vegan version, see the bottom of this page for instructions)
1 14 oz can of coconut cream (extra thick and rich from Trader Joe's)
Preheat oven to 425 degrees.
In a large mixing bowl, measure in 1 2/3 cups of my basic pie flour mixture, 1 teaspoon of salt and 1 teaspoon of xanthan gum. Stir together until combined.
Add in the margarine and shortening, mashing and mixing with a fork until it gets a little crumbly. Add the 4 tablespoons of ice water and mix together. The dough should start to stick together. If it's too dry, add in the extra tablespoon of ice water. Mix thoroughly, pick up, and form into a ball.
Take the entire ball, place it in the middle of a pie pan (I prefer glass), and with your fingers, start pressing it down and forming it by hand into your pie pan, working from the middle and expanding out along the sides and edges until it's the thickness you desire.
When your crust is formed, start on your pie filling.
I like to (mostly) use the recipe on the can of Libby's 100% Pure Pumpkin (which I'll post here along with my alterations). That shouldn't be a copyright violation, right?
In a small bowl, mix together the sugar, salt, cinnamon, ginger and cloves. Set aside.
In a large mixing bowl, add in and beat 2 large free-range eggs. Stir in the 15 oz of canned pumpkin and the sugar mixture. Stir until combined. With a whisk, gradually stir in one 14 oz can of coconut cream.
Pour into your gluten-free pie shell and bake, uncovered in a preheated 475 degree oven for 15 minutes. Reduce temperature to 350 degrees and continue to bake for another 40-50 minutes (or until a toothpick inserted into the center comes out clean). While baking, check the edges of the pie periodically to ensure they aren't getting too browned. If they are, cover the edges with foil.
Be sure to let the pie cool long enough to set. Try to give it about an hour, at least. If you can't wait that long, no problem; it just won't be as "set."
*If you would like to make a vegan version of this pie, simply substitute 1/4 cup of natural apple sauce and 1/2 teaspoon of baking powder mixed into it for the eggs. The apple sauce/baking powder mixture will act as two eggs for you. The texture might be slightly different, but the taste should be very similar. You will also need to bake the pie for longer than the approximated hour. I found that it took closer to an hour-and-a-half total of baking time to get the pie baked through. Use a toothpick inserted into the center to check for doneness. The toothpick should come out clean.
*One more thing: if you try this recipe, please let me know how it works out for you. I would love to hear.
I hope everyone has a great Thanksgiving!