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Marilyn’s Blog

Thanksgiving Pumpkin Pie with Gluten Free Pie Crust option

Classic pumpkin pie with a glazed pecan, almond, and Pepita topping.

Pumpkin Pie with Pepita Nut, and Ginger Topping  Bon Appétit | November 2010

by Jeanne Kelley

yield:Makes 8 servings

active time:40 minutes
total time:5 hours 40 minutes (includes baking and cooling time)

ingredients

Topping:

  • 1 tablespoon unsalted butter
  • 1/4 cup sliced almonds
  • 1/4 cup chopped pecans
  • 2 tablespoons unsalted raw pepitas (pumpkin seeds)
  • 2 tablespoons (packed) golden brown sugar
  • Large pinch of salt
  • 2 tablespoons slivered crystallized ginger

Filling:

  • 1 15-ounce can pure pumpkin
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup sugar
  • 1 tablespoon mild-flavored (light) molasses
  • 1 tablespoon all purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 large egg yolk
  • 1 1/4 cups heavy whipping cream
  • Ingredient info: Pepitas can be found at many supermarkets, at specialty foods stores, and at Latin markets.

preparation

For crust: 
Roll out dough disk on lightly floured surface to 13-inch round. Transfer crust to 9-inch-diameter glass pie dish. Press crust evenly onto bottom and up sides of dish. Trim dough overhang to 1 inch. Fold overhang under, forming high-standing rim 3/4 inch above sides of dish. Crimp edges decoratively. Freeze crust until firm, about 1 hour. DO AHEAD: Can be made 3 days ahead. Keep frozen. Cover with plastic wrap after crust is firm.
For topping: 
Melt butter in large nonstick skillet over medium heat. Add almonds, pecans, and pepitas; sauté until nuts brown slightly and pepitas begin to pop, about 2 minutes. Sprinkle brown sugar and salt over; stir until sugar melts and nuts are coated with glaze, 1 to 2 minutes. Remove skillet from heat. Stir in crystallized ginger. Cool topping in skillet. DO AHEAD: Can be made 1 day ahead. Cover and store airtight at room temperature.
For filling: 
Position rack in center of oven and preheat to 375°F. Line frozen pie crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, 20 to 25 minutes. Remove foil and beans. Bake just until crust is set and sides are pale golden, 5 to 7 minutes longer. Remove crust from oven. Maintain oven temperature.

Combine pumpkin, both sugars, molasses, flour, cinnamon, ginger, cloves, and salt in medium bowl. Whisk until well blended. Whisk in eggs and egg yolk, then cream. Pour filling into warm crust. Sprinkle topping evenly around edge of filling, forming 11/2-inch border (some of topping may sink into filling). Bake pie 20 minutes. Remove pie from oven and wrap foil collar around edge of crust and topping to prevent pie from browning too quickly. Return pie to oven and continue to bake until crust is golden and filling is set in center (center may move very slightly when dish is gently shaken), 40 to 45 minutes. Transfer pie to rack and cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Read More http://www.epicurious.com/recipes/food/views/Pumpkin-Pie-with-Pepita-Nut-and-Ginger-Topping-361816#ixzz2hfMlyMzd

EASY AS PIE CRUST (GLUTEN FREE)

Our Gluten Free All Purpose Flour can be used for so many baked goods. Customer Nancy Sackman came up with this recipe which is so tasty and unbelievably easy- we had to share!

Directions

Combine flour and salt, then cut in margarine using a pastry blender until mixture resembles coarse meal. Sprinkle milk, one tablespoon at a time, while blending, until all ingredients are moist. Using wax paper, place dough onto one sheet, flatten with palm, place another sheet on top and roll out to desired size. Remove the top sheet and invert into pie pan.

To bake the pie crust alone; Bake at 400°F for 15-20 minutes. With pie filling; Bake at 400°F for 10 minutes, reduce heat to 350°F for an additional 40 minutes.

This makes a single pie crust that can fit 8-inch to 10-inch pie pans. Makes 12 Servings.