Gluten-free Pumpkin Pie
When I asked what kind of allergy-friendly recipes everyone wanted gluten-free was the most common response. I was planning on starting with a basic bread recipe but once I started researching I found that gluten-free bread making is going to take a bit of time to perfect. I was naive and expected I could just order a couple of new flours online and get started. This is a gluten free version of my Grandmother’s pumpkin pie recipe. You can use non-dairy milk to make it dairy-free as well. I have yet to try making an egg-free version with a flax egg but if you do please let me know how it works out.
The filling is the star of this pie. If you are looking for the pastry to be the star I recommend checking out this recipe.
Flour used in the crust: rice (米粉パウダー found in the flour section of your supermarket)
Milk used in the crust and filling: soy (I usually use milk in the crust and sweetened condensed milk in the filling)
Easy Gluten-free Pie Crust
Based on a recipe I cannot remember the source of
Makes enough for one medium sized pie plate
1 cup gluten-free flour
1 1/2 teaspoons white sugar (or other type of sugar)
2/3 teaspoon salt
1/3 cup vegetable oil
1 1/2 tablespoons milk (non-dairy is fine)
Add the dry ingredients to the pie pan (ungreased) and whisk together. Add the wet ingredients and mix with your hands. Once you have a dough press it along the sides of the pan. You do not need to prebake this before adding the filling.
Gluten-free Pumpkin (kabocha) Pie Filling
Makes enough for two medium sized pies
1 1/2 cups – 1/4 of whole mashed cooked kabocha squash
1/3 cup orange juice
1 cup milk (non-dairy works well)
1/2-2/3 cup sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
Preheat the oven to 220C. Whisk everything together until smooth. I often use an immersion blender. Add to the pie shell and bake for ten minutes at 220C and then turn down to 160C and bake for 40-50 minutes until the top is just starting to brown and it passes the toothpick test. Cool and serve.