I have a confession to make–I don’t love pumpkin pie. I don’t hate it, but I don’t have a particular fondness for it either. It’s sort of the thing I make every year at Thanksgiving because I should…because it’s tradition…and because my husband loves it. I’ve always felt it simply wouldn’t be Thanksgiving without it. Sometimes if nobody is paying attention, I don’t even have any. But usually my requisite sliver is pushed forlornly off to the side of the cranberry frangipane tart and the New England rum cheesecake.
But when I saw a recipe for a pumpkin butter pie in the Williams Sonoma catalog this month, and I still had some homemade pumpkin butter left over, I knew I would have to try it. And I’m SO happy I did. The filling is perfect. Not only does it taste amazing rich and creamy, it doesn’t crack, and that is a problem with pumpkin pies that has plagued me for years. The gluten-free crust, adapted from Artisanal Gluten Free Cooking is as easy as…well, pie. And it tastes just like the one Grandmother used to make.
While I’m not ready to move pumpkin pie to the top rung of the holiday dessert ladder, this version has certainly earned a spot on my dessert plate. Move over cheesecake, there’s a new (old) pie in town.
- 2¼ cups all-purpose gluten-free flour blend
- 1 teaspoon salt
- 1 stick cold, salted butter cut into cubes
- 1 egg
- ⅓ cup cold water
- 2 teaspoon apple cider vinegar
- 1 recipe gluten-free pie crust (see below)
- 2 cups pumpkin butter, homemade or store bought
- 4 large eggs lightly beaten
- 1¾ cups evaporated milk (or one regular can)
- ¼ cup heavy cream
- 1 egg
- 1 teaspoon water
- Make the crust. In the bowl of a food processor fitted with a steel-blade attachment add the flour blend and salt and pulse to combine. Add the butter and pulse until the butter and flour mixture resembles coarse crumbs. Whisk the egg, water and vinegar in a small bowl and slowly drizzle the mixture through the opening of the food processor while pulsing until the dough turns on itself and comes together in a ball. Cut the ball in half and wrap in plastic and refrigerate until firm, about one hour.
- Preheat the oven to 400 degrees. Remove one crust from the fridge and roll between two sheets of plastic wrap into a disk large enough to fill a 9-inch pie plate (about 12 inches in diameter). Gently lift the crust and place in the pie plate, pressing but not stretching into place. Trim any dough hanging over the side. Line the dough with a layer of parchment and fill with pie weights (or dried rice or beans). Pre-bake the crust for 15 minutes. Remove the pie weights and bake for an additional 5-10 minutes more or until the crust is lightly golden brown. Cool for 15 minutes before filling.
- Reduce oven temperature to 325 degrees.
- While the crust is cooling prepare the filling. Whisk together the pumpkin butter (cooled if freshly made), eggs, evaporated milk and heavy cream. Pour into the cooled crust. Roll the remaining round of dough out to ¼ inch thickness and cut into decorative leaves and pumpkins. Brush the bottom side with the remaining egg whisked with the teaspoon of water and set around the edge of the pie. Brush the tops of the cut-outs with the egg wash if desired.
- Bake the pie for 1¼- 1½ hours or until the center of the pie is set. If the edges of the pie begin to brown before the pie is done, lightly cover them with foil. Transfer pie to a cooling rack and cool for at least 4 hours before serving.