Gluten-Free Pumpkin Pie Recipe | King Arthur Baking
To make the crust: Frivolously grease a 9″ pie pan.
Whisk collectively the flour or flour combine, sugar, ClearJel, xanthan gum, and salt.
Decrease the chilly butter into pats, then work the pats into the flour mixture until it’s crumbly, with some larger, pea-sized chunks of butter remaining.
Whisk the egg and vinegar or lemon juice collectively until very foamy. Mix into the dry substances. Stir until the mixture holds collectively, together with 1 to a few additional tablespoons chilly water if compulsory.
Kind proper right into a ball and chill for an hour, or as a lot as in a single day.
Allow the dough to rest at room temperature for 10 to fifteen minutes sooner than rolling.
Roll the crust on a bit of plastic wrap, on a silicone rolling mat, or in a pie bag that’s been intently sprinkled with gluten-free flour or flour combine. Invert the crust into the prepared pie pan.
To make the filling: Mix the flour, spices, and salt in a medium-sized mixing bowl.
Add the sugar and pumpkin, mixing utterly.
Stir throughout the syrup and milk. Allow the mixture to rest for 30 to 60 minutes at room temperature; or as a lot as in a single day throughout the fridge, if desired; this allows the flavors to meld, and may make the filling smoother.
Add the crushed eggs, whisking until blended.
Pour the filling into the prepared crust. Cowl the sting of the crust with a crust shield, or aluminum foil. (The egg yolk makes this crust vulnerable to burned edges, so always shield the sides to protect them whereas baking.)
Preheat the oven to 425°F.
Place the pie on the middle rack of your oven, and bake it for 20 minutes.
In the reduction of the oven temperature to 350°F, and bake for an extra 30 to 35 minutes, or until the temperature on the center is a minimal of 175°F, and a knife inserted 1″ from the sting comes out moist, nevertheless clear.
Take away the pie from the oven, and funky to room temperature (or chill) sooner than serving. Serve with whipped cream, if desired.
