Gluten-Free Pumpkin Pie
Using our gluten-free piecrust mix allows you to make a beautiful pumpkin pie that everyone at the holiday table can enjoy. To add a fanciful finish to this pie, as shown here, use decorative cutters or a paring knife to create autumnal shapes from rolled-out gluten-free pie dough. Then bake the cutouts and place them on the baked and cooled pie. When preparing this pie, be sure to use a deep-dish pie dish.
- 1 packet Williams-Sonoma Gluten-Free Piecrust Mix
- 1 1/4 cups firmly packed dark brown sugar
- 1 Tbs. cornstarch
- 1/2 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 1/8 tsp. ground cloves
- 2 cups pumpkin puree
- 3 eggs
- 1 cup heavy cream
- 1/3 cup milk
Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat to 400°F (200°C).
Prepare a single packet of the gluten-free piecrust mix according to the package directions. Transfer to a 9-inch deep-dish pie dish. Trim the edges, leaving a 1/2-inch (12-mm) overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Using a fork, poke holes in several places on the bottom of the crust.
Line the piecrust with parchment paper and fill with pie weights. Place the pie dish on the preheated cookie sheet and bake for 15 minutes. Remove the parchment and weights and bake until the crust is light golden brown, about 5 minutes more. Transfer to a wire rack and let cool completely, about 30 minutes.
Reduce the oven temperature to 375°F (190°C).
In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.
Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil or a piecrust shielf after 30 minutes if they brown too quickly.
Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.
Williams-Sonoma Test Kitchen