Orly's Thanksgiving Gluten Free Pumpkin Pie

Pumpkin pie reminds me of my dad.  He hates all cakes and pies made with fruit, with exception to his favorite dessert: pumpkin pie.  It’s like his sacred tradition; a food that he loves but only eats once a year.  With each bite of pumpkin pie, he becomes nostalgic for childhood Thanksgiving memories.   Our traditions and emotions are tied to food- matzah ball soup on Passover and pumpkin pie on Thanksgiving.  Being gluten intolerant doesn’t mean you have to kiss those foods goodbye.  This is my family’s pumpkin pie recipe.  We swapped the wheat flour with Sydney Blend and the warm smile that crossed my dad’s face when he took a bite proved that he had no idea.

Yields: One 9-inch Pie

Short-Crust Pastry:
1 1/4 cups (175 grams) Blends by Orly Sydney Blend
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter or shortening, chilled, and cut into pieces
2 Tbsp (30 ml) cold water

Pumpkin Filling:

3 large eggs
1 - 15 ounce can (425 grams) pumpkin puree  
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 tsp nutmeg (optional)
1/2 teaspoon salt

Heat: Pre-heat the oven to 375 degrees F (190 degrees C). 

Mix: In a food processor or in the bowl of your stand mixer with the paddle attachment, place the Sydney Blend, salt, and sugar and mix until combined. Add the chilled butter and blend until the mixture resembles coarse bread crumbs. Add about 2 tablespoons cold water and process just until the dough holds together. If necessary, add another tablespoon of water.

Roll: Turn the dough onto a work surface dusted with Sydney Blend and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes. This will chill the dough and make it easier to roll out.  Next, place the disk on a lightly floured surface, and roll from the center of the pastry outwards into a 12 inch.  Continue to dust the surface of your counter and the top of the dough with Sydney Blend to prevent the pastry from sticking to the counter as you roll.  Gather the dough around your rolling pin and gently transfer to a 9 inch pie pan.  If the dough breaks apart, just use you fingers to stick it back together as necessary. Tuck the overhanging pastry under itself and use a fork to make a decorative border, or trim the pastry to the edge of the pan.  Set aside.

Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients into the bowl and whisk well to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills in the oven.

Bake: the pie for about 45-55 minutes or until the filling is set and the crust has browned.  The center will still look wet, but a knife inserted about 1 inch from the side of pan will come out almost clean. Place the baked pie on a wire rack to cool. Serve cold or at room temperature with whipped cream.