Gluten-free Monday: Pumpkin-Walnut Pie with Almond Flour Crust

I recently found a copy of the Williams-Sonoma Kitchen Library Pies & Tarts (copyright 1992, 1996 reprint, p. 75) cookbook at a library book sale for a dollar, or maybe it was fifty cents. Inspired by a paleo pumpkin pie recipe I found online, I decided to try their Pumpkin-Pecan Pie recipe, which incorporate ground nuts into the custard filling. I find this adds a subtle richness to the taste of the custard without overwhelming the pumpkin taste. Also, I was out of cinnamon and used ginger, nutmeg and cloves to spice the custard. Based on taste, I would rather have some cinnamon in the custard, but it is all right without it.

Crust

(Adapted from Williams-Sonoma, p. 12)

1 cup almond flour

½ cup King Arthur gluten-free all purpose flour (I was short on almond flour)

½ teaspoon salt

½ cup butter

Ice water (5-7 Tablespoons)

Blend ingredients with fingers to a granular texture. Add ice water by the tablespoon until a dough forms. (When I made this recipe with mostly almond flour, I did not need to use water at all to form a dough.) Roll out dough on a cutting board or waxed paper to 1/8 inch thickness and then place in a pie plate to line the entire plate.

 

Pumpkin Puree

Purchase one sugar pie pumpkin—the round pumpkins that are slightly smaller than a beach ball. Set oven to 325. Rinse the outside; cut in half; remove seeds and stringy insides. Place in a cake pan or jelly roll pan with a cup or more of water in the bottom. Roast until tender, anywhere from an hour to two depending on the pumpkin. Add more water to the bottom of the pan if it becomes dry.

Scrape pumpkin meat from the skin and place in a blender. Blend to a puree, adding water if necessary. If puree seems runny, then drain with cheesecloth. (I usually find this step is not necessary.)

 

Pumpkin-Walnut filling

Preheat oven to 425 degrees. (450 at high altitude.)

1 ½ cups pumpkin puree

½ cup of walnuts

4 eggs

¾ cup sugar

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon ground nutmeg

1 ½ cups heavy cream

 

Combine pumpkin puree and pecans in a blender or food processor and blend until smooth. Whisk eggs and sugar together. Pour pumpkin and pecan puree to the eggs and sugar. Add spices and heavy cream and stir until completely mixed.

Pour the pumpkin mixture into the crust. Bake for 35 minutes or until a fork inserted into the center comes out clean.

 

 

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About missbodie

The Dragon Lady is a life long tea drinker. Her first coffee shops were Big Boy and the Oriental Diner in downtown Milwaukee. She lives in our Nation's Capital with three bicycles and an energetic tabby cat.
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