Gluten-Free Pumpkin Pie Filling & Flaky Homemade Crust

Name: Gluten-Free Pumpkin Pie Filling & Flaky Homemade Crust
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 (9-inch) gluten-free pie crust made with Vermont Creamery cultured butter; 1 egg, separated; ¼ cup (50 g) organic granulated sugar*; 2 tablespoons (17 g) sweet white rice flour*; 2 teaspoons golden pumpkin pie spice; ½ teaspoon fine sea salt; 3 large eggs, plus remaining egg yolk from crust; 1⅞ cups (425 g) homemade pumpkin puree or 1 (15-ounce) can pumpkin puree; ¼ cup plus 2 tablespoons (90 ml) maple syrup; ¾ cup (177 ml) whole milk*; ½ cup (120 ml) heavy cream or Vermont Creamery Crème Fraîche*; 1 teaspoon vanilla extract; 1 recipe crème fraiche whipped cream, for serving

Instructions

Prep:15minCook:1h

Gluten-free pumpkin pie filling made with 10 ingredients (and no evaporated milk!) in 10 minutes of active time nestled in a flaky & tender gluten-free pie crust. Top it with whipped crème fraîche for a festive fall dessert. For best results, make the gluten-free pie crust with Vermont Creamery cultured butter.

Updated at: Sat, 07 Dec 2024 01:07:43 GMT