With Thanksgiving coming up fast, we couldn't wait to make sure we shared a recipe for pumpkin pie this year. (Yes, this absolutely means we already ate the pie and will happily indulge in another one on the holiday weekend!)
One thing some people can't seem to agree on when it comes to pumpkin pie is whether or not to partially bake the crust. With this version, we slightly blind baked the crust to keep the filling from seeping into the crust, so it would be flaky through and through. However, we've also made it without the additional step and it's still just as delicious.
Since the pie dough will make two crusts, you can easily double the filling and enjoy two pies! We recommend serving with a generous dollop of whipped cream and a dusting of cinnamon, or breaking out some good vanilla or maple ice cream and enjoying a healthy scoop on the side.
Prep: 20-30 minutes
Cook time: 60 minutes to 1 hour and 20 minutes
Yield: 1 9-inch pie (8 generous slices)
You will need:
THE ART OF BAKING AND COOKING GLUTEN FREE
From sweet to savoury, our all purpose flour can be used for cooking and baking gluten free.
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