November 28, 2015

Gluten & Dairy-Free Pumpkin Pie

Wow. It's been a while.

Being back in the kitchen has brought back a sense of energy and excitement that I haven't felt in over three months, and it feels so good to be back! Granted, I'll be leaving for another ~2.5 weeks tomorrow, but that just makes me more excited for winter break ;)

Unfortunately, I haven't found the perfect gluten-free pie crust recipe yet, but I'll still share this one that I stumbled across. This pie crust is dense and a little chewy, not flakey and crumbly like a good pie crust should be; however, I will say that the pie crust held its shape really well when i was rolling it out, which can be an obstacle for me sometimes, so that makes this crust pretty pliable and easy to work with. The filling, on the other hand, was great - I added only 1/4 cup of brown sugar (no maple syrup available, although I could have used honey) and the texture was perfect. 

accomplishment of the year: found out that i can crack 2 eggs at the same time

this step of carving out leaves is totally unnecessary but does make your pie look prettier (if you have small cookie cutters, use them!) 


Recipe: Gluten-free & Vegan Pie Crust
Adapted from: The Bojon Gourmet

1/2 cup sweet white rice flour (glutinous rice flour)
1/4 cup oat flour (plus extra for when you roll out your pie dough)
1/4 cup buckwheat flour
1/4 cup cornstarch
2 tablespoons tapioca flour
2.5 tablespoons chia seeds
1/2 tsp sea salt
8 tablespoons cold* coconut oil/non-hydrogenated coconut shortening cut into chunks (I used a mixture of both)
1 teaspoon apple cider vinegar
6-8 tablespoons ice water


1. Mix all of the dry ingredients together in a large bowl.
2. Scatter the chunks of coconut oil/shortening over the dry ingredients and use your fingertips to work them into the dough until you get pea-sized crumbs.
3. Stir the water with the apple cider vinegar.
4. Add the liquid 1 tablespoon at a time, kneading the dough (no worries, this doesn't have any gluten so you don't have to worry about over-working the dough) until it's well incorporated.
5. Gather the dough up into a ball and flatten into a disk. Wrap with clear/cling/saran wrap (whatever you call it) and refrigerate for 30 minutes.
6. *I did what the original recipe recommended, which was to roll out the dough and fold the dough over itself several times to mimic a "puff pastry" making technique with the hopes of making a flakey, layered crust...this didn't work for me but you can certainly feel free to do it! Just make sure that you refrigerate the dough for another 30 minutes before the next step.
7. Roll out the dough until it's about 1/4" thick. Take a rolling pin and roll the dough around the rolling pin to ease the transfer process.
8. Unroll the rolling pin over a prepared pie dish, trim off the excess and crimp the edges. 
9. (optional) take the excess pie dough and cut out shapes!

Recipe: Gluten & Dairy-Free Pumpkin Pie
By: Hannah Claudia

unbaked, prepared pie crust  (recipe above)

15 oz. pumpkin puree
(optional) 1/4 cup of brown sugar, maple syrup, honey (any sweetener)
2 tsp ground cinnamon
1/2 tsp salt
2 eggs
1 teaspoon vanilla extract
1 1/4 cups of almond milk


1. Mix all of the pie filling ingredients together in a large bowl. 
2. Transfer to the pie crust (decorate with cut out shapes on top if desired)
3. Bake at 425*F for 10 minutes and then bake at 350*F for 40-50 minutes, or until a toothpick inserted near the center comes out clean (the center may not be completely set at this point but it will be after cooling!)
4. Cool for at least 3-4 hours before serving.

xoxo, han

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