Print
Description
A classic spiced pumpkin pie made with a gluten-free single-crust pie dough and a smooth, rich pumpkin filling.
Ingredients
- 1 recipe gluten-free single-crust pie dough
- 1 (15-ounce) can pumpkin puree
- 7 ounces (198 grams or 1 cup) packed dark brown sugar
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 2/3 cup heavy cream
- 2/3 cup whole milk
- 4 large eggs
Instructions
- Adjust the oven rack to the middle position and heat the oven to 375°F. Roll the dough into a 12-inch circle between two large sheets of plastic wrap. Remove the top sheet, invert the dough over a 9-inch pie plate, and ease it into the plate. Remove the remaining plastic and trim the dough to extend 1/2 inch beyond the edge. Tuck the overhanging dough under itself so it is flush with the rim, then crimp the edge.
- Cover the dough loosely with plastic and freeze until chilled and firm, about 15 minutes. Remove the plastic and bake until the crust is light brown, 20 to 25 minutes, rotating the pie plate halfway through. Transfer the plate to a wire rack; the crust must still be warm when filled. Move the oven rack to the lower position and raise the oven temperature to 425°F.
- While the crust bakes, process the pumpkin puree, brown sugar, ginger, cinnamon, nutmeg, salt, and cloves in a food processor until combined, about 1 minute. Transfer the mixture to a medium saucepan. Bring to a simmer over medium-high heat, stirring constantly, and cook until thick and shiny, about 5 minutes. Whisk in the cream and milk and briefly return the mixture to a simmer. Remove from the heat.
- Process the eggs in the food processor until uniform, about 5 seconds. With the machine running, slowly pour in about half of the hot pumpkin mixture through the feed tube. Stop the machine, add the remaining pumpkin mixture, and process until uniform, about 30 seconds more.
- Immediately pour the warm filling into the warm, partially baked crust. If there is extra filling, ladle it into the pie after 5 minutes of baking, when the filling has settled. Bake until the filling is puffed and lightly cracked around the edges and the center jiggles slightly when shaken, about 25 minutes.
- Cool the pie on a wire rack until the filling has set, about 2 hours. Serve slightly warm or at room temperature.
Notes
- Use a gluten-free single-crust pie dough.
- The crust and filling should both be warm when the filling is added.
- If the pie plate has room for extra filling, add it after the pie has baked for 5 minutes.
- Let the pie cool for about 2 hours so the filling can set before serving.