Oct 222012

With Thanksgiving quickly approaching, I wanted to practice making a pumpkin pie to ensure that the one I make on the actually holiday fits the bill.

Everyone has a different idea of the best tasting pumpkin pie. Some people like a very sweet version, some a more savory version. I would characterize the one that I am sharing with you more on the savory side. So if you are looking for a pumpkin pie that is just sweet enough and with a light, flaky and buttery crust, you have found your perfect choice. Honestly, while a gluten free crust is somewhat of a challenge to make, you will be rewarded with the taste. I promise!

Paradisiacal Pumpkin Pie (gluten free)

Filling Ingredients

  • 1 15oz can of pumpkin
  • 1 14 oz can of eagle sweetened condensed milk
  • 2 large eggs
  • 3 tbsp. pumpkin pie spice (blend of cinnamon, ginger and nutmeg)
  • 1/2 tsp. salt

Deep Dish Rice Flour Pie Crust Ingredients

  • 1 1/2 cup Bob’s Red Mill White Rice Flour
  • 1/2 tsp. Baking Powder (your gluten free version of choice)
  • 2 tbsp. sugar
  • 2 pinches of salt
  • 2 large eggs, slightly beaten
  • 1/2 cup melted butter (do not substitute with margarine or light butter)
  • 2 tbsp. ginger


  • Preheat your oven to 425F. Set aside a large pie dish, preferably deep dish. If you use a smaller pie dish you will have extra filling and dough which you can use as you see fit (in the picture above you will note that I made too mini tarts with some excess I had left).
  • Combine all the ingredients for the filling in a medium sized bowl and whisk with a fork or wire whisk until blended thoroughly. Set this mixture aside.
  • In a small bowl, beat egg and melted butter together.
  • In another bowl, combine rice flour, baking powder, sugar and salt. Make a hollow in the middle of this mixture and pour in the egg and melted butter mixture. Using a large spoon press this mixture together. It will not be easy but you need to keep working your dough until it all is sticking together nicely.
  • Place a sheet of wax paper down on the counter top and dust it generously with rice flour. Take out a rolling pin and also dust it generously with rice flour.
  • Take your dough out of the bowl and place it on the wax paper. Roll out the dough to a pie crust thinness. You will then need to cut the dough into a minimum of 6 pieces. You will be carefully placing the pieces into the pie pan and then piecing them together. Imagine like you were playing with play dough as a child. This is not a pretty process but will come out perfectly once you piece everything together. Do not expect the crust to act like other pie crusts you have made. It will be very delicate and it will fall apart. Your job will be to work it together in the pie pan.
  • Once the crust is pieced together nicely and no seams are showing any longer, you will pour the filling evenly into the shell. Make sure that you do not overfill the shell. You want to make sure you can still see a small area of white edge around the pie plate with the filling poured in it.
  • Bake the pie at 425F for 15 minutes. You will then reduce the heat to 350F to bake the pie an additional 30 minutes. If you decide to make small tarts on the side, you will only leave the tarts in for 15 minutes at 350F.

Makes 8 generous deep dish pie slices.


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