GLUTEN-FREE PUMPKIN PIE

Gluten-Free Pumpkin Pie image

One of my all-time favorite pies, this one is sweet with spices but not very sugary. Because of the small amount of molasses, this is darker than classic pumpkin pie. Make it with fresh roasted pumpkin (small "pie pumpkins" are perfect for the job), or use canned pumpkin.

Provided by Martha Rose Shulman

Categories dinner, dessert

Time 1h15m

Yield 1 9-inch pie, serving 10 to 12 (small portions)

Number Of Ingredients 14

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Ingredients

1 gluten-free dessert pastry shell (or another crust of your choosing), lining a 9-inch pie pan (unbaked)
3 eggs
1 1/2 cups puréed roasted pumpkin (see below) or canned pumpkin
1/2 cup plus 1 tablespoon packed light brown sugar or raw light brown sugar
2 tablespoons almond flour
1 tablespoon molasses
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 1/4 cups milk
2 tablespoons drained yogurt (or crème fraiche)

Steps:

Turn the oven down to 350 degrees. Place the rack on the lowest setting. Beat the eggs in a large bowl and brush the pastry lightly with the beaten egg. Place in the oven and prebake 7 minutes. Remove from the heat and allow to cool.
Combine the pumpkin purée, brown sugar, almond flour, molasses, vanilla, cinnamon, ginger, cloves, nutmeg and salt in a saucepan and heat over medium heat, stirring with a heat-proof rubber spatula, until the mixture begins to sputter. Turn the heat to low and simmer, stirring, for 2 to 3 minutes. Remove from the heat and transfer to a food processor fitted with the steel blade or to a bowl if using a hand blender. Add the eggs, milk, and yogurt and blend until thoroughly combined and the mixture is very smooth.
Scrape the purée into the pie shell. Place on a baking sheet and bake in the preheated oven for 50 minutes, or until a knife inserted in the center comes out almost clean and the pie jiggles when gently shaken. It should not bake until it cracks. Remove from the heat and cool on a rack.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 149 milligrams, Sugar 14 grams, TransFat 0 grams