Gluten Free Pumpkin Pie

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Gluten Free Pumpkin Pie
images – https://www.youtube.com/watch?v=XtRRXnZuAqk

Pumpkin pie is very popular in the United States and Canada. It is a dessert pie with a spiced pumpkin-based custard filling. As pumpkin is a symbol of harvest, pumpkin pie is an essential part of the Thanksgiving meal – however, it can, of course, be made and appreciated whenever pumpkins are available. It is not often made and served in other countries.



With this recipe, you can make and serve a gluten-free pumpkin pie to your family and friends. The crust is golden and shiny while the filling is rich and mouth-watering.

Ingredients:

Pastry:
• 1 ¾ cups of gluten-free flour
• ½ tsp xanthan gum
• ¼ cup of light brown sugar
• 125 grams of unsalted butter, cut into cubes
• ¼ tsp cinnamon
• ¼ cup of milk
• 2 large eggs



Pumpkin Filling:
• 1.4 kilograms of fresh pumpkins
• ½ tick of unsalted butter, browned
• 125 grams of sugar
• ¼ tsp cinnamon
• 2 tsp vanilla extract
• 4 tbsp gluten-free flour
• ¼ tsp of nutmeg
• 2 eggs, beaten

Instructions:

This recipe takes about 2 hours and 45 minutes to make. Serves 12.

Preheat the oven to 350°F.
Cut the squash in half, then remove the head and seeds.
Cut the squash into 8 slices, then put the slices in a baking pan.
Cover the pan with aluminum foil.
Bake in the oven at 350°F for 50 to 60 minutes.
Scoop out the flesh of the pumpkin and set aside.
Put flour, xanthan gum, light brown sugar, unsalted butter, and cinnamon in a bowl.
Using clean hands, mix the ingredients until you get a crumbly texture.
Make a well in the center of the bowl.
Pour milk and crack an egg open into the well.
Mix and knead until a soft dough is formed.
Wrap the dough in with plastic wrap and chill for 30 minutes.
Roll the dough out to form a large, round 1/4-inch thick sheet.
Carefully place the pastry sheet into a tart pan.
Press the bottom and sides, then trim excess pastry.
Prick the base with a fork, then place in the fridge to chill for 10 minutes.
Cover the pastry with plastic wrap and pour rice on top.
Blind bake the crust in the oven at 350°F for 10-12 minutes.
Put pumpkin and brown butter in a food processor.
Pulse until smooth.
Add sugar, cinnamon, vanilla extract, flour, nutmeg, and beaten eggs.
Blend until smooth.
Pour the pumpkin filling into the tart pan.
Using a spatula, evenly spread the filling.
Cut the excess pastry dough into strips, then arrange them on top of the filling forming a crisscross pattern.
Beat an egg in a bowl and brush it on top of the pastry strips.
Bake it in the oven at 350°F for 40 to 45 minutes.
Let the pie cool for a few minutes on a serving platter.
Sprinkle powdered sugar and cinnamon on top, slice, and serve.

Ideas And Tips:

• It is essential to prick holes in the pie dough. The holes allow the steam to escape so the pastry does not rise or puff up while baking.


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