This past weekend, we celebrated Thanksgiving here in Canada. It’s probably my favourite holiday. I love the food, the spending time with family and of course the desserts!! I love pumpkin pie! Unfortunately, I can’t eat it because gluten is my enemy but I still wanted to be able to bake it for my family. For myself, I worked on some gluten free mini pumpkin cheesecakes, and as soon as I have that recipe perfected I will post it as well.
Also I will come up with a gluten free crust at some point, but for now I just made a regular pumpkin pie. I used a recipe for the crust from How to Bake Everything by Mark Bittman. This book is really helpful! It has pretty much everything you need to know. It even gives you ideas for how to play around with recipes to make them suit your taste.
I decided to prebake the crust for 12 minutes before filling it and baking it altogether. The book recommends prebaking for anther 10 minutes at a lower temperature, and then filling it with pumpkin. Then continuing to bake it for the rest of the time, but that seemed like a lot to me. I also used half butter and half Crisco instead of all butter, but you can do it either way. For the pumpkin filling I used a recipe from allrecipes. It’s pretty simple and straightforward.
- 2 1/4 cups all-purpose flour
- 2 tsp sugar
- 1 tsp salt
- 1/2 cup vegetable shortening (Crisco)
- 1/2 butter, cold and cut into small chunks
- 6 Tbsp ice-cold water
- 2 cups pumpkin
- 1 small can sweetened condensed milk
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 2 eggs
- For the crust: Mix the dry ingredients in a bowl. Add the chunks of butter and shortening and incorporate with a pastry cutter, until the mix resembles small peas. Add the water and mix with a wooden spoon until the dough comes together. You may need another tablespoon of water if the dough is still very dry.
- Divide the dough in half and shape each half into a disk. Cover with plastic wrap and chill in the fridge for 30 minutes. In the mean time, you can make the filling.
- Preheat oven to 425°F. Once your dough is chilled, dust your work surface with flour and roll out one disk of dough large enough to fit your pie dish. (You can keep the other half in the fridge or freezer for another time, or double the filling recipe and make two pies) Use flour as needed to keep from sticking to the rolling pin and your work area. Turn the dough as you roll it, to create an even circle. Roll it halfway up on your rolling pin and transfer it to your pie dish. Press it down into your pie plate and cut off any excess around the edges.
- Prebake the crust: Prick the crust with a fork to keep it from bubbling up during baking. Line with a piece of parchment paper and fill with rice to help the crust keep its shape. Bake at 425°F for 12 minutes, then remove from the oven and lower temperature to 350°F. Remove the parchment paper and rice and fill with pumpkin filling.
- For the filling: Combine all ingredients in a bowl and mix. Pour into prepared crust.
- Bake at 350°F for 40-45 minutes, or until knife comes out clean.