Grandma's Gluten-Free Baking N Cooking

Gluten-Free Does Not Mean Flavor Free

Pumpkin Cream Cheese Pie

This smelled absolutely wonderful while it was baking – it was all I could do not to pull it out of the oven before it was done. Then I had to let it cool for 2 hours on a wire rack – the smell permeating the whole house. I thought I was going to dive into the pie before I could get it into the refrigerator to chill it. Well, it made it into the refrigerator for about a half an hour – not long enough for it to chill but I could not wait any longer. I ate one piece and then quickly gobbled the second. The crust is the best crust I have ever eaten – gluten or not. It was actually a highlight instead of a necessary evil.

You have to try this pie if you like pumpkin pie at all.

Crust Ingredients:

¾ cup sorghum flour

½ cup potato starch (not flour)

½ cup tapioca starch/flour

¼ cup pecans

1 tbsp raw sugar

¼ tsp sea salt

½ cup unsalted butter, cubed (and re-chilled)

1 egg, beaten

1-2 tbsps ice water

Filling Ingredients:

15 oz can pumpkin puree (100% pure pumpkin)

8 oz pkg Philadelphia cream cheese, room temp

½ cup rice milk

¾ cup raw sugar

1 tbsp molasses

2 eggs

½ tsp GF real vanilla extract

½ tsp sea salt

½ tsp cinnamon

¼ tsp ginger

1 ½ tsp pumpkin pie spice

Crust Directions:

Combine sorghum, potato starch, tapioca in a medium mixing bowl.

Grind pecans in Magic Bullet or spice grinder with a portion of the sorghum mixture (this helps prevent the pecans from becoming a paste).

Add the ground pecans to the main sorghum mixture. Add sugar and sea salt.

Add the cold butter to the sorghum (flour) mixture and use a pastry fork to cut the butter into the flour until the mixture looks like pea size lumps. Add egg and ice water, then combine. Use your hands to press the dough together and then chill it.

Remove dough from refrigerator and place on wax paper or parchment paper (could also use a silicon mat for this). Place a piece of wax paper or parchment paper over the dough and roll it out into a circle large enough to cover bottom and sides of your 10-inch deep dish pie pan, turning dough as you go (add sorghum as needed to prevent sticking). Place into pie pan (wrap dough partially around rolling pin to help you maneuver it) and chill the crust while you make the filling. (You will have a lot of extra dough - just make cookies out of it.) Dough must be cold to bake properly.

Filling Directions:

Combine pumpkin and cream cheese together in large bowl until blended and then stir rice milk.

In smaller bowl, combine sugar, molasses, and eggs. Add vanilla, sea salt, cinnamon, ginger and pumpkin pie spice to sugar mixture.

Add sugar mixture to pumpkin mixture and combine.

Pour into chilled pie shell.

Bake in preheated 425* oven for 15 minutes and then reduce temperature to 350* and bake 45-55 minutes until knife inserted near center comes out almost clean.

Cool on rack (about 2 hours) and then refrigerate for at least an hour. Top with whipped cream or whipped topping and serve.

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