Gluten Free Pumpkin Pie
Oh hey there, Thanksgiving season. Let’s do this! And let’s kick things off with a tasty Thanksgiving day dessert. If I have one positive trait about me, it’s definitely NOT baking. I’m a terrible baker. I suck so bad at it. My mom really tried to get me to like baking as a kid, but my ADHD had a different idea. Listening and paying attention are also poor qualities of mine. My mom would bake pies every holiday and all I really cared about was eating the raw dough and licking any spoon I could get my hands on. All this to say – I learned NOTHING from my mother when it comes to cooking or baking. She tried her best, but I had other things on my mind. Like tearing off the heads of my barbie dolls. Super chill. Not serial killer tendencies at all.
As I said before, baking is not my strong suit. I continue trying and I continue failing. Getting the right mixture of flours just perfect is like taking algebra all over again. It’s pointless. I remember being in my high school algebra class and wondering why the fuck I needed to learn this. And guess what? I haven’t used it since. Have I crushed some addition, absolutely. But no x over y situations have popped up throughout the past 10+ years. Actually, now that I thinking about it, maybe I would crush it at baking if I did understand algebra. Shit. But anyways, the whole point of this rambling, unneeded paragraph is that I don’t make pie crusts. A cookie crust? Sure. Pie? No. So instead, I bought a gluten free pie crust mix and used that instead. Stupid easy, no stress needed. Or math. Stupid, stupid math.
What’s everyone doing for Thanksgiving this year while we are still FULL ON in a pandemic. This time last year we were just moving into our new house so we skipped Thanksgiving all together. So this year we were excited to host Thanksgiving! But now things seem to just be getting worse in terms of the spread of Covid. At the least number of cases continues to rise. I know you don’t need a Covid lesson from me since I don’t know shit about fuck, but now we are in this place where we are questioning our close family plans. Is this what everyone else is going through? Obviously you don’t want to NOT see your family, but these gathering are how people are getting it. And the last thing I want to do is spread it to my own family members. What a weird year. Can we just jump to 2024. I heard somewhere that things should be completely back to normal by 2024. Yeah…2024. Let’s just ahead a few years and just skip the in between. Cool? Cool.
Ok I’m going to go eat some pie for lunch.
Gluten Free Pumpkin Pie
- Prep Time: 1 hour 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8-10 slices 1x
For the crust
- 1 bag gluten free pie crust mix
- 16 tablespoons cold butter
- 6 tablespoons ice water
For the pie filling
- 15 ounces pumpkin puree
- 1 cup canned coconut milk*
- 2 eggs
- 1/2 cup coconut sugar or maple sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- pinch of salt
- Preheat oven to 350 degrees F. Grease a 9-inch pie dish.
- Follow directions on the packaging for the gluten free pie crust mix. Refrigerate divided dough for 1 hour.
- Remove one of the doughs from the fridge and roll out with a rolling pin beneath two sheets of plastic wrap. Roll the dough out to a 12-inch circle then place inside in a 9-inch. Crimp or trim the edges as needed. You will now need to par-bake the pie crust – Place a sheet of parchment or foil on top of the pie crust, covering it fully, then add pie weights or dried beans. Place on the middle rack of the oven and bake for 15 minutes.
- While the pie crust bakes, place all the ingredients for the pie filling in a food processor and blend until smooth. Once pie is done par-baking, pour the mixture inside of the pie.
- Remove the remaining dough from the fridge and roll the dough out between two sheets of plastic wrap. Use a leaf cookie cutters to cut out leaf shapes and place then on top of the pie filling and up and around the crust. Make the crust topping design your own!
- Place in the oven to bake for 1 hour to 1 hour and 10 minutes, or until the middle is no longer jiggly. Remove from oven and let rest on the countertop for 1 hour to cool then place in the fridge to cool completely or overnight! Slice and serve with whipped cream on top!
*I blended my coconut milk before measuring. This mixes the cream and water that tend to separate in the can.
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Oh, Hi! I’m Juli.
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