Autumn Pumpkin Pie
Happy Thanksgiving my friends–it’s time for dessert! Some things just stay with us for years and years and one of them is my Autumn Pumpkin pie which has been a family tradition since 1987. No Thanksgiving would be complete without this pie. Today’s version is healthier than the original as it’s had a few modifications over the years. It’s now gluten free and the evaporated milk has been replaced with raw cream along with a few other changes.
With or without whipped cream the crunchy pecan topping complements the smooth pumpkin filling. Grab a slice and enjoy the splurge, you’ve earned it!
2 eggs, slightly beaten
3 cups mashed cooked pumpkin
12 oz raw cream
1 cup organic cane sugar
¼ cup King Arthur gluten free flour
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ cup butter, melted
½ cup King Arthur gluten free flour
½ cup firmly packed organic brown sugar
½ cup chopped pecans
1 best ever gluten free pie crust
Combine eggs, pumpkin, cream, sugar, flour, vanilla, salt, and spices: blend well. Pour mixture into pastry shell. Bake at 400 for 10 minutes. Reduce heat to 350, and bake an additional 35 minutes.
Combine butter, ½ cup flour, and ½ cup brown sugar: blend well. Stir in pecans; sprinkle mixture on pie. Bake at 350 for an additional minutes. Yield: one 10-inch pie.
Tip: Place small pieces of foil over crust to prevent over browning. Remove the last 10 minutes of baking.
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