Thanksgiving has always been my favorite holiday. Mostly because all the TVs go on sale. I kid, I kid! I love the fact that we have a holiday dedicated to being grateful for our lives and the people in it. And we get to eat as much pie as we want.
Being a fall baby myself, pumpkin is undoubtedly wayyyy up there in the favorites lexicon. Had the chance to practice on some friends this last weekend, and the results were unanimous–yum! xox
Gluten-Free Pumpkin Pie
Heat the oven to 350 and turn on tunes! Alabama Shakes did the trick nicely for me..
For the crust:
- 2 1/2 cups Pamela’s Baking Mix
- 3 tbls. unsalted butter, cut into small pieces
- 3 tbls. light agave
- 5 tbls. sunflower (canola or safflower work well too) oil
- 3 tbls. ice water
Mix the flour, butter and agave together in a large mixing bowl with a fork until the butter is the size of little peas in the mixture. You can use your fingers to help out. Then add the sunflower oil and ice water, and mix again. The crust should have a slightly doughier consistency than a wheat pie crust–it needs a little more liquid to help it hold together, since it doesn’t have gluten.
Press the dough firmly into a 9 inch deep dish pie pan, and prick the bottom with the tines of a fork. Pop in the oven for 10 minutes to pre-bake lightly, and make the filling.
For the filling:
- 1 can (15 0z) natural pumpkin (Yes, I’ve done the whole roast-the-pumpkin-scrape-out-the-flesh-and-puree bit. Canned tastes better. Trust me–and Martha Stewart–on this!)
- 1/2 cup light agave
- 1/2 cup almond (or your choice) milk
- 2 eggs
- 1/2 tsp. cinammon
- 1/2-3/4 tsp. nutmeg, depending on taste
- small pinch of cloves
Mix pumpkin and eggs until well combined. Add in the rest of the ingredients and add a little more spice if you like. Life is about spice! Pour the mixture in the pie shell, and pop back in the oven. Bake about 35-40 minutes, or until the mixture is fairly firm. It won’t be super hard like some pies, but it will be silky and delicious. I promise!!
Make some whipped cream to serve with, by whipping 1/2 pint of heavy cream with 1/4 cup agave and 1 tsp vanilla. Dollop and feast!! xox
P.S. Special thanks to Brooke Wilen for some of these pie pics!