Pumpkin Pie

Gluten-free, Dairy-free Grand Marnier Pumpkin Pie

Prep time: about 30 minutes

Bake time: 45-55 minutes

Cool time: at least two hours; can be made ahead and refrigerated

Pie Crust Ingredients:

1 9” gluten-free pie crust dough of your choice OR

1 1/2 cups gluten-free all-purpose flour, plus a little extra for dusting surface and rolling pin – I use Bette’s Gourmet Four Flour Blend to make this crust gluten and dairy free

1/3 teaspoon guar gum

1/6 teaspoon salt

8 Tablespoons butter or margarine, frozen – I use Earth Balance Natural Buttery Spread

3 3/4 Tablespoons ice water

1 egg, slightly beaten

Pumpkin Pie Filling Ingredients:

2 eggs, lightly beaten, room temperature

3/4 cup granulated sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 15-ounce can pumpkin – I use Libby’s – it has a consistent texture and flavor

1 1/2 cups evaporated milk – *See recipe below for how to make evaporated dairy-free milk

1/2 teaspoon Grand Marnier

zest of 1 orange

Directions for Crust:

Prepare a sheet of wax paper, large enough to roll out a 9” crust, by lightly dusting with flour. Dust your rolling pin as well.

Add flour, guar gum, salt, and margarine to food processor and pulse until margarine is in small pieces. Add water and blend just until a ball is formed. Dough will be rather wet.

Remove dough and form ball with floured hands, to reduce stickiness. Do not incorporate too much flour into the dough ball. Gently roll dough into a circle large enough to fit a 9” pie plate, but not too thin so it tears. Place the rolling pin near one edge of the dough and using the wax paper as support, roll the dough over the rolling pin to transfer the dough onto the pie plate. Peel away the wax paper and gently manipulate dough into place. Gently patch any cracks or holes by pressing edges back together. Trim edges around the pie plate with a sharp knife. Set aside briefly while making filling.

Directions for Filling:

In a large bowl, combine eggs, sugar, cinnamon, ginger, cloves, pumpkin, milk, Grand Marnier, and zest. Whisk well. Pour into pie crust.

If creating decorations for your pie, reserve trimmed dough and gently roll out, not too thin. Using well-floured cookie cutters, cut decorations and place on a cold plate to keep firm while working. With a drop of water spread on back of each decoration, attach to crust edges.

Brush slightly beaten egg over crust. Bake in a 425ºF oven for 15 minutes, then reduce temperature to 350 and continue baking another 45-55 minutes, or until a knife inserted in center comes out clean.

Transfer pie to cooling rack and cool two hours. Serve or cover and refrigerate until ready to eat (within three days). Can be garnished with whipped cream or our favorite non-dairy whipped topping.

*To make evaporated dairy-free milk, add 3 cups dairy-free milk of your choice (I like So Delicious Unsweetened Coconut Milk for this recipe) in a small sauce pot. Over low heat, simmer milk until reduced by half. Let cool before using.

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