Preheat oven to 425 degrees
½ cup packed dark brown sugar
½ teas salt
½ teas nutmeg
½ teas ginger
1 teas cinnamon
1 can (15 ounces) of pumpkin puree OR fresh pumpkin pureed
½ cup heavy cream
½ cup water
(can replace with 1 cup of milk, I used the above for a richer consistency)
Bake in 425 degree oven for 15 minutes then reduce the oven temperature to 350 degrees. Bake for another 40 minutes. I like to cover the crust of the pie crust with tin foil to ensure no burning happens!
BELOW IS 2 OPTIONS TO MAKING THE PERFECT PIE CRUST!!
Pie Crust (or store bought gluten-free crust)
2 1/2 cups all-purpose flour
*we used Bob's Red Mill 1 to 1 Baking flour
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons cold butter, diced (I use food processor grating attachment with frozen butter)
1 large egg, lightly beaten with 2 tablespoons cold water
** You may need a bit more cold water if too dry
Make the dough by hand.
In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Making the dough in a food processor:
Use the grating attachment on your food processor and grate 14 ounces of frozen butter. (
If you don’t have one, cut COLD butter into pieces and pulse it with the other ingredients.)
Add the flour, sugar, and salt until combined. Pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse several times until blended.
Don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!