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A Different Type of Pumpkin Pie

pumpkin pie Gluten-Free-refined sugar free pumpkin pie? Yes! And it’s SO good that even my toughest critics (my brothers) like it!  This is one of the very first recipe re-creations I ever created I literally just made it up as I went along using whatever gluten free non-refined sugar things I could find. The goat milk was also a guess. True it is a strange flavor and it is not for everyone, but I happen to like the tanginess of the goat milk combined with the sweet pumpkin and spices. If goat milk is not for you, pecan or walnut milk are scrumptious substitutes.

Spelt is a charming option to use instead of the millet or quinoa if gluten is not a concern. The combination of spelt and buckwheat adds a nice deep graham-crackery flavor to crust and is a warm compliment to the pumpkin spice.

This a fun recipe to play with, and is quite forgiving and most importantly, it is not overly sweet, and actually relatively healthy on the desert scale!

 

Chai Spiced Pumpkin Pie with a Buckwheat & Millet Crust –
*gluten and refined sugar free

Ingrediants:

1 C maple syrup

1/2 C molasses

1/4 C light honey

2 T organic cornstarch

1 t salt

2 t ground ginger

2 t ground cinnamon

2 t ground cardamom

3 C fresh Pumpkin Puree, or 2 cans organic puree

6 large eggs, lightly beaten

3 cups goat milk (or almond or rice)

1 recipe Buckwheat-Millet Pate Brisée (recipe below)

Procedure:

Preheat oven to 425 degrees.

In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cardamom, pumpkin puree, and the eggs. Beat well with a whisk.

Add the goat milk, combine well. Set aside.

Roll out the pate brisée into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang and pinch the sides to make the edge as pretty as possible.  If the dough starts to soften, chill it for about 10 minutes.

Line the piecrust with parchment paper or foil and fill with pie weights or dried beans and bake for 10 minutes. Then pour the beans out and bake for 5 minutes more.

Fill pie shell with pumpkin mixture and place the pie on a baking sheet in the oven. (You can line the baking sheet with foil or parchment in case the pie spills over.

Bake for 10 minutes. Reduce the heat to 350 degrees and continue baking for 30 minutes more.

Cool on a wire rack or trivet.

*(This is an important. The bottom of the pie needs air to cool or else it will get soggy)

Buckwheat & Millet Pate Brisée

This will make one double-crust or two single-crust 9-inch pies.

Ingredients

1 ¼ C Buckwheat flour

¾ C Millet flour

½ C Coconut flour  (or quinoa flour)

1 t salt

2 sticks (1 cup) cold unsalted organic butter, cold, cut into small pieces

¼ C cup ice water, plus more if needed

Procedure:

In the bowl of a food processor, combine the flours and salt.

Pulse to combine.

Add the butter, and pulse until mixture resembles coarse crumbs – this should take about 10 seconds.

With the machine running, slowly add ice water through feed tube just until dough holds together without being wet or sticky.

Try not to process the dough for more than 30 seconds.

Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Put the dough onto a clean countertop or large cutting board.

Roll the dough out into a tube and divide in half, and place each half on a piece of plastic wrap.

Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.

The dough can be stored in the freezer for up to a month or in the fridge for about a week.

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