Ingredients:

  • 1.5 cups (210g) gluten-free All Purpose Flour Blend
  • 0.5 tsp salt
  • 1 tbsp granulated sugar
  • 0.5 cup (113g) unsalted butter
  • 5 tbsp ice water
  • 1 egg white
  • 15 oz (425g) pumpkin purée
  • 3 large eggs
  • 1 large egg yolk
  • 0.5 cup (100g) light brown sugar
  • 0.33 cup (65g) granulated sugar
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 1.25 cups (300ml) heavy cream

Instructions:

  1. Whisk the 210g GF flour, salt, and 1 tbsp sugar in a large bowl.
  2. Add the 113g cold, cubed butter and use a pastry cutter until the mixture resembles coarse crumbs with pea sized bits.
  3. Add the 5 tbsp ice water one tablespoon at a time, mixing gently until the dough just holds together when squeezed.
  4. Shape the dough into a flat disk, wrap in plastic, and refrigerate for 30 minutes.
  5. Roll the dough between parchment sheets to a 12 inch circle and drape it over your 9 inch pie dish.
  6. Line with parchment and pie weights; bake at 190°C for 15 minutes, then remove weights and brush with egg white. Bake 5 more mins until the bottom looks dry.
  7. In a separate bowl, whisk 425g pumpkin purée, 3 eggs, 1 yolk, sugars, and spices until the mixture is glossy and smooth.
  8. Slowly pour in the 300ml heavy cream while whisking constantly.
  9. Pour filling into the warm crust and bake at 175°C for 45-55 minutes until the edges are set but the center has a slight jiggle.
  10. Allow the pie to rest on a wire rack for at least 2 hours.