Gluten-free, Diary-Free FRESH Pumpkin Pie

The first time I made a fresh pumpkin pie, I was 19. I was in college at the time and, perhaps, seeking connection to something of my roots, being far away from home and nearing the holidays for the first time in my life. It felt so organic, this undertaking upon which I had embarked; even my mother never made a fresh pumpkin pie. I picked what I thought to be the perfect pumpkin, carefully scooping out the guts and separating out the seeds for later roasting, I baked the meat to golden perfection.

I had been working on mastering piecrust for some time; my grandmother had taught me at quite a young age, and I was pleased when my uncle complimented, in full sincerity, how mine was the best he had ever tasted. Of course, this was before I had given up gluten, or even had a clue that gluten was, for me, to be avoided.

Getting back to my fresh pumpkin pie, it came together in effortless fashion, baked to lovely perfection. In fact, I picked such a large pumpkin, I had enough filling for two pies. A double batch, what could be better?

As my pies baked, the enticing fragrance of cloves, allspice and cinnamon comingling with the aroma of pumpkin danced through my apartment. My mouth watered in anticipation of the sensual reality of my first fresh pumpkin.

I removed my pies from the oven at the point of ideal doneness.

I allowed them to cool.

I chose what seemed the “better” pie, and cut it with extreme care, as not to mangle the flaky crust I had so nurturingly shielded from overcooking the edges of. I then dished out a slice for my boyfriend at the time, a couple of select friends, and myself. Of course, I topped each slice with an ample dollop of whipped cream (no, that wasn’t dairy-free either, but that was then). I took a bite, and as I did so, my metaphorical balloon burst and fell to the ground. It was the worst pie I had ever tasted. We ended up throwing them both out…they really were not enticing to the pallet, even to that of a college student.

What had gone wrong?

I really didn’t know what was amiss.

I had a conversation with my aunt, relaying my pumpkin pie catastrophe to her. She kindly asked what type of pumpkin I had used. When I said, “Oh you know, the kind you carve at Halloween.” (I was thinking to myself, “What other kind is there?”) She was so kind in her response as to clarify to me that I had erroneously used a pumpkin, which is not meant for cooking, but ornamentation.

Naïveté my teacher, I learned that Sugar Pie Pumpkins are the ideal squash to choose, though I hear Cheese Pumpkins (called Long Island Cheese Pumpkins here in the Pacific NW) to be another tasty option. These two varieties are less stingy, and I can attest that stringiness is not a virtuous quality in a pumpkin pie, with meat that is a wee bit sweeter. They are a small variety, and the seeds still serve well for roasting, or dry them and save for later planting. Though I have not tried it as yet, I hear butternut squash also makes an excellent pie.

So, here is to fresh pumpkin pie. I created this with my son who was an excellent help and whom I am secretly grooming as my personal sous chef. Pumpkins are rather “tough” on the exterior, so cutting these little cuties in half isn’t as easy at it may seem. Some suggest a saw; however, Alessandro developed the knife and chisel method. I hacked a large butcher knife into the pumpkin at the midpoint of my choosing; he then used a hammer to move the knife through the gourd. It was like magic though clearly a two-person job.

Here is to the success of your fresh pumpkin pie.  It is worth every effort, as it is so much more flavorful than a pie from the can. My husband, who doesn’t have a taste for pumpkin pie, really enjoys this pie. (I’ll be making another for Thanksgiving, by the way.)

This recipe I share with you is derived from my original “flawed” pie, using the right gourd, of course, and now framed in the absence of gluten and dairy. I had thought of making a spice rum dairy-free whipped cream, but I really prefer this pie naked, as to taste fully the integrity of the pumpkin and the dazzling array of spices in full relationship.

Have a blessed Harvest!

Gluten-free, Diary-Free FRESH Pumpkin Pie

Filling

3 c. fresh, organic roasted pumpkin, drained (*This will need to be done ahead.)

4 large organic eggs

2 t. organic cinnamon

1 t. ground organic cloves

½ t. ground organic ginger

½ t. sea salt

1 t. organic vanilla (gluten-free, most are)

¼ c. organic maple syrup

3/4 c. organic, fair-trade, dark brown sugar (packed)**

3 c. organic Cashew/Almond Coffee Creamer or Vanilla Hemp Milk

*Preheat oven to 350 degrees. Slice pumpkins in half and remove seeds and guts. Please skin side up on a baking sheet and roast for 1 to 1-1/2 hours, until soft to the touch. Then scoop out the meat and place in a strainer to reduce the moisture. As a guide, roughly 1 medium-sized pumpkin makes one pie. While the pumpkin is roasting, prepare the piecrust. (Piecrust recipe follows.)

**If you prefer a sweeter pie, add another ¼ c. of brown sugar.

Mix all filling ingredients with a hand-held or standing mixer until well blended.  This will make two smaller pies (6” or 1 large 9” with some left over). Set aside.

Pour filling into prepared piecrust. Bake in an oven preheated to 375 degrees for 15 minutes. (Be sure to place aluminum foil around the crust edges to prevent burning.) Reduce heat to 350 degrees and bake for 40 – 50 minutes, or until gold around the edges and a knife inserted comes out with mostly clean.

Pie Crust

1 c. sweet rice flour

½ c. organic blanched almond flour

¾ c. tapioca flour

½ c. gluten-free oats

½ c. organic flax meal

½ t. xanthan gum

¼ t. sea salt

½ t. organic vanilla

1 large organic egg

½ c. organic coconut oil

¼ c. organic olive oil

2 T. organic brown rice syrup

½ c. + organic hemp milk

Combine dry ingredients in a large mixing bowl. In a small mixing bowl, combine the egg, olive oil, brown rice syrup and hemp milk. Cut the coconut oil in to the dry ingredients until it forms small uniform bits through out the mixture. Add the wet ingredients and stir gently with a fork. You may need to engage your hands to massage the mixture slightly. If the mixture is too dry, add a bit more hemp milk. Form a smooth ball, then cut in half. Roll each half out to ¼ inch thickness.  Transfer to the pie plate, cut to fit and form the crust edges. (Note: This is a very delicate crust; handle with care. Do not be frustrated if it breaks. If that happens, simply press the smooth pieces of the piecrust dough into the pan to cover. Then form the outer edges. The method may differ, but the result is the same.)

Makes two 9” piecrusts (single).

Bon appétit!

Copyright 2011 Taylor Donovan

Source: taylorstable.com