I love making pies. I know that sounds corny but it is true. I find the work, if you want to call it that, nicely paced for a lazy day. With pie making, there is a little flurry of activity followed by time to sit on the couch and read a book. A little more activity, a little more reading. I can make a whole day go by and am rewarded at the end with a delicious homemade dessert. And right now, I am in the mood for pumpkin pie!
I could blame it on the weather, or the visit to the pumpkin patch, or the fact the pumpkin flavored treats are everywhere. Either way, I do not want to wait until Thanksgiving to enjoy this Fall classic. Our gluten free pumpkin pie is a creamy, delicately spiced pumpkin custard that is the perfect partner for our crisp, buttery, gluten free pie crust.
Preheat oven to 325°F.
***It is important to note that I use a blind baked pie shell. This allows me to start with a fully cooked, crisp crust. In turn, I cook the delicate custard at a cooler temperature resulting in a softer, creamier filling. If you do not take the time to blind bake the shell, you must preheat the oven to 425°F. Bake the pie for 15 minutes at 425°F then turn the oven down to 325°F and finish cooking.
Mix sugars, salt, and spices in a large bowl. Stir in the eggs, but try not to aerate too much. Gently stir in the pumpkin purée. Stir in cream. Make sure all the ingredients are well incorporated.
Pour into the pre-baked pie shell and bake for 40-50 minutes, or until the surface of the pie looks dry, and wiggles as a unit when you gently shake the pan. Allow to cool fully at room temperature.
You can easily make this pumpkin pie dairy free by substituting canned coconut milk for the heavy cream. Because of the other strong flavors and spices, there is no trace of coconut flavor in the finished pie.