Maple Glutenfree Pumpkin Pie with Pure Pumpkin

Ingredients

• 1.5 cups (180g) gluten-free all-purpose flour blend
• 0.5 cup (115g) unsalted butter, chilled and cubed
• 0.25 tsp (1.5g) fine sea salt
• 4 tbsp (60ml) ice-cold water
• 15 oz (425g) pure pumpkin puree
• 0.75 cup (180ml) pure Grade A maple syrup
• 3 large (150g) eggs
• 0.5 cup (120ml) heavy whipping cream
• 1 tbsp (8g) pumpkin pie spice
• 0.5 tsp (3g) ground cinnamon
• 0.25 tsp (1.5g) salt
• 1 tsp (5ml) pure vanilla extract

Instructions

1. 1

   Combine gluten-free flour and salt in the food processor. Pulse in the chilled butter until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.

2. 2

   Slowly add ice water one tablespoon at a time, pulsing until the dough just holds together.

3. 3

   Shape the dough into a disk, wrap in plastic, and refrigerate for 1 hour.

4. 4

   Roll the dough out to fit a 9-inch pie dish. Prick the bottom with a fork, line with parchment and pie weights, and bake at 375°F (190°C) for 10 minutes. Remove weights and bake for another 5 minutes until the edges are set.

5. 5

   In a large bowl, whisk the pumpkin puree, maple syrup, and vanilla extract until smooth.

6. 6

   Add eggs one at a time, beating well after each addition to ensure a stable emulsion.

7. 7

   Stir in the heavy cream, pumpkin pie spice, cinnamon, and salt. Whisk until the mixture is a uniform, glossy orange.

8. 8

   Pour the filling into the par-baked crust, smoothing the top with a spatula.

9. 9

   Lower oven temperature to 350°F (175°C). Bake for 45–55 minutes until the edges are set and the center has a slight jiggle.

10. 10

    Cool completely on a wire rack for at least 2 hours before slicing to allow the custard to fully set.