HOMEMADE PUMPKIN PIE (WITH GLUTEN-FREE OPTION!)
This amazing pumpkin pie has a gluten-free crust and is made with homemade pumpkin purée - so much tastier than the canned stuff. It's a little extra effort but
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Cooking tools:
- Pastry cutter
- Food processor
- Immersion blender
- Blender
- Pie weights
- Rolling pin
- Kitchen shears
- Smoker
- Pie dish
- Cooling rack
- Whisk
- Mixing bowl
- Baking sheet
- Cutting board
- Chef's knife
- Fork
- Parchment paper
- Plastic wrap
- Aluminum foil
- Oven
- Refrigerator
- Measuring cup
- Measuring spoon
Ingredients
- 3 cups all purpose flour*
- ½ tsp baking powder
- 1 tsp kosher salt
- 12 tbsp unsalted butter, cubed and chilled
- 1 cup full-fat sour cream, chilled
- Ice water, by the teaspoonful, as needed
- 1 ¾ cups homemade pumpkin purée (recipe below) OR use a 15oz can of purée
- 1 large egg
- 3 large egg yolks
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 tbsp flour
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp ground black pepper
- 1 ¼ cups evaporated milk
- 2 ½ lbs pie pumpkin
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