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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!
Ingredients
The pie:
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
Preparation
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.