pumpkin pie

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pumpkin pie recipe

#pumpkinpie #thanksgiving #gluten-free #dessert

ingredients

crust

1 recipe    gluten-free potato mealy pie dough (see my earlier post)


pumpkin filling

3 large  eggs
520 grams  pumpkin puree
300 grams  regular or coconut evaporated milk
180 grams  demerara style brown sugar
2 grams/1 tsp  cinnamon, ground
2 grams/1 tsp  ginger, ground
2.5 millilitres/1/2 tsp  kosher salt
2.5 millilitres/1/2 tsp  nutmeg, grated
1.25 millilitres/1/4 tsp  cloves, ground

method

Between to sheet of thick plastic or parchment paper. Roll out the dough to a 25 centimetre (ten inch) circle. Carefully, transfer to a pie plate. Trim the excess dough from the edges. Flute the edge of the crust as desired. Let the crust firm up in the freezer while you move on to the next step.

Preheat an oven to 205°C (400°F).

In a medium bowl, whisk the eggs until loose and fluid. Whisk in the remaining ingredients. Combine until all ingredients are thoroughly incorporated.  Pour the filling into the prepared pie crust.

Bake for 12 minutes. Reduce the oven temperature to 177°C (350°F) and continue to cook for another 25 to 30 minutes. Let cool completely before serving.