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Pumpkin Pie Recipe

Thursday, September 29, 2016

Looking for a new dessert recipe to try this Thanksgiving? With a crisp, flaky crust and sweet, luscious center, this delicious gluten-free pumpkin pie is sure to leave your guests wanting more.

 

 

INGREDIENTS (short dough)

Butter (margarine for dairy-free)                   
         1 cup

Icing sugar                        

⅔ cup
Egg yolks                   
3
Egg white                 
1
Vanilla extract                   
1 tbsp
Sorghum flour                   
1 cup
Potato starch                    
¼ cup
Arrowroot starch                   
¼ cup
Tapioca starch                  
⅛ cup
Chickpea flour                
⅛ cup

 

INGREDIENTS (filling)

Pumpkin puree
              2 cups

Coconut milk

1 can
Eggs                                
2
Brown sugar                         
¾ cup
Butter (margarine for dairy-free)         
¼ cup
Cinnamon        
½ tsp
Ginger        
½ tsp
Nutmeg
½ tsp
Salt
½ tsp

 

METHOD (short dough)

• In a stand mixer, using the paddle attachment, cream together softened butter and icing sugar

• Add eggs, on low speed, until incorporated then add vanilla extract

• In a separate bowl, mix all flours and starches and sift

• On low speed, slowly add flour and starch mixture to the creamed mixture until fully incorporated (dough will look very sticky)

  • • Separate dough into two rounds and wrap in plastic, place in fridge for 1-2 hours or overnight if possible
  • • Roll dough between two pieces of parchment paper until it is about ¼ inch thick
  • • Spray desired pie tin and line with dough

     

    METHOD (filling)

    • In a deep bowl, using a hand blender (or a whisk if using a mixer), mix all the ingredients together until they are well combined

  • • Pour mixture into crust, bake at 325ºF for 30-40 minutes or until a knife inserted in the middle comes out clean
  •  

    YIELD

    One 8-10 inch pie

     

    Make sure to stop by Ste. Anne's Spa Bakery for other great baked goods and a wide selection of cookies, cakes, breads, jams, chocolates and fruit butters made from products found on the Ste. Anne’s property.