Gluten Free Spiced Pumpkin Pie
Pumpkin puree works as the go-to here, but if craving something different, try a winter squash puree. For the gluten-averse, this pie features a rich, rice-cereal crust. Blind-baking it before filling keeps it crisp.
- Total Time:
- Servings: 8
Photography: linda xiao
Source: Martha Stewart Living, November 2015
- Crisp Rice-Almond Piecrust
- 1 1/2 cups canned unsweetened pumpkin puree or Steamed Squash Puree
- 3 large eggs, room temperature
- 3/4 cup packed light muscovado sugar or light-brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 1 cup milk (1/2 cup, if using acorn-squash puree)
Preheat oven to 375 degrees. Press crust mixture into bottom and up sides of a 9-inch pie dish. Bake until golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce temperature to 325 degrees.
In a medium bowl, whisk together pumpkin and eggs. In another bowl, stir together sugar, cornstarch, salt, and spices; whisk in pumpkin mixture. Whisk in milk.
Place pie dish on a rimmed baking sheet. Pour filling into crust and bake until filling is just set, 50 to 55 minutes. Let cool completely on a wire rack. Serve room temperature or chilled. Pie can be stored in refrigerator up to 2 days.