Gluten-Free Maple Pumpkin Pie with Maple Cream!
Note: This recipe was first posted on my original blog, Celebration Generation, on October 15, 2014. It was transferred over to this blog - existing comments and all - on 3/4/2021
It's been almost exactly 1 year since I set up a Kickstarter campaign for the gluten free cookbook I'd been considering developing.
It was wildly successful - almost double-funding! - and I worked really hard to produce the BEST recipes for gluten-free cooking and baking.
Well, today is the day! The official release date for Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking!
To celebrate the occasion, I am sharing a ridiculously awesome recipe with you: gluten-free maple pumpkin pie.
Gluten Free Maple Pumpkin Pie
The crust is a bastardization of one in the book - I decided that I wanted to do a slightly sweeter, spiced-up version for this particular pie recipe.
If you follow the Beyond Flour page on facebook, you may have seen the "teaser" pic of this recipe on a post I made this weekend, here! Just look at those glorious air bubbles!
This tastes as good as it looks, with or without the maple cream topping (which I adore!).
Everything you could want in a pumpkin pie - creamy, rich, with the right amount of spice, and a flaky crust. Perfection!
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Gluten-Free Maple Pumpkin Pie with Maple Cream
- pie pan
Dough – makes enough for 2 crusts
- ¾ cup White Rice Flour
- ¾ cup Light Buckwheat Flour
- ½ cup Millet Flour
- ¼ cup Sweet Rice Flour
- ¼ cup Corn Starch
- ¼ cup Packed Brown Sugar
- 2 tsp Xanthan Gum
- ¼ tsp Cinnamon
- Pinch each: Ground Nutmeg & Ground Ccloves
- 8oz Brick Cream Cheese
- ½ cup Cold Butter
- 1 Large Egg
- ⅓ cup+ Cold Water
Filling – makes enough for 1 deep dish pie, two smaller pies, or a normal sized pie and a few tarts (use scrap dough!)
- 8 oz Brick Cream Cheese , softened
- ½ cup Packed Brown Sugar
- 4 Large Eggs
- 2 cups Pumpkin Puree fresh or canned
- ½ cup Heavy Cream
- ½ cup Maple Syrup
- 2 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1 tsp Ground Ginger
- ¼ tsp Ground Cloves
- ¼ tsp Salt
- 1 cup Heavy Cream keep it very cold!
- 2 Tbsp Maple Syrup
- Pinch Salt
- Measure flours, corn starch, brown sugar, xanthan gum, and spices into the bowl of your food processor, blitz to combine.
- Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel.
- Stream in cold water as you run the food processor, just long enough to start to bring it together as a dough – you may need to use a little more or less water. Do NOT over-process it!
- Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.
- Divide dough in half*, Roll your crust (s) out to about ¼″ thick. Line a pie pan with one crust, trim the edges of the crust to only slightly longer than the edge of the pie plate.
- Use your fingers to crimp/ruffle the edge of the pie.
- Use a fork to prick some holes on the bottom of the crust. Chill in freezer until ready to bake.
- Preheat oven to 350 F.
- In a stand mixer (or in a bowl with an electric mixer), cream together cream cheese and brown sugar. Once smooth, add remaining ingredients and mix until smooth.
- Take crust out of the freezer. Gently cover edge of crust with aluminum foil, bake for 15 minutes.
- Remove from oven, discard foil, fill with pumpkin mixture.
- Transfer to oven, bake for 45-50 minutes or so, until center is set. Remove from heat and allow to cool fully before serving.
- Right before serving, prepare Maple Cream:
- Using a stand mixer with a whisk attachment or an electric hand mixer, whip cream until soft peaks form.
- Add maple syrup and salt, continue whipping until it reaches desired consistency. Serve immediately.