GF Pumpkin Pie (egg free) 

Serves: 1 pie | Cook Time: 55-65 minutes | Cool Time: 2+ hours

Ingredients

• 1/2 cup (100g) sugar
• 1/2 tsp (3.5g) salt
• 1 1/4 tsp (3.25g) ground cinnamon
• 1/2 tsp (1.4g) ground ginger
• 1/4 c Better Batter Flour (35g Original / 35g Artisan)
• 1 15oz can pumpkin
• 1 1/2 c (354ml) Cream, or DF alternative (or homemade Almond Cream, see recipe below) *
• 1 recipe your favorite pie crust, or use one of ours

 

• 1 c boiling water
• 1/2 c blanched almonds

 

Instructions for Almond Cream:
Pour boiling water over almonds.

Let soak at least 20 minutes.

Blend in blender until absolutely smooth – about 5 minutes.

Let cool completely (makes about 1 1/2 cups)

Instructions

Preheat and prepare. Preheat oven to 425F and place pie crust into a 9-inch-deep dish pan.

Mix & Stir. Mix sugar, salt, flour, cinnamon, and ginger in a small bowl. Place pumpkin into a medium mixing bowl and whisk sugar mixture into the pumpkin mixture until the batter is absolutely smooth. Carefully whisk in the cream or df alternative.

Pour & Bake. Pour into pie shell and bake for 15 minutes. Reduce heat to 350F and bake for 40-50 more minutes or until nearly set. Let cool at least 2 hours in fridge, then bring to room temperature before serving, for best texture.

Refrigerate leftovers.

This recipe was originally tested and adapted from a recipe published by Naomi Poe in November 2022. Original photo of food by Jennifer Bigler.