Pumpkin Pie
A rich, maple-sweetened pumpkin pie with citrusy orange zest and no granulated sugar. Use a gluten-free crust for a flour-free, flavor-packed twist on the classic Thanksgiving dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.arthritis.org.
Cooking tools:
- Food processor
- Plastic wrap
- Rolling pin
- Pie dish
- Fork
- Oven
- Parchment paper
- Pie weights
- Mixing bowl
- Whisk
- Microplane
- Measuring cup
- Refrigerator
- Freezer
- Pastry brush
- Cutting board
- Chef's knife
- Spoon
- Kitchen timer
Ingredients
- 2½ cups unbleached, nonbromated flour
- ½ tsp. ground cinnamon
- 12 Tbsp. (1½ sticks) unsalted butter, cubed and chilled
- ¼ cup ice water
- 1 (15-ounce) can unsweetened pumpkin puree
- 1 cup unsweetened full fat coconut milk
- 3 large eggs
- ½ cup maple syrup
- 2 tsp. vanilla extract
- 2 tsp. freshly grated nutmeg
- 1 tsp. ground cinnamon
- Grated zest of ½ orange
- Kosher salt
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