So we had a brunch and pumpkin carving girls day which was awesome! Our brunch was so much fun! Friends, a great day, bottomless mimosas and bloody mary’s plus glitter, gold spray paint, and pumpkins! Definitely my kind of day! My friend brought over these cute little gluten free mini pumpkin pies and I immediately wanted the recipe! So now I’m going to share it with you guys!
2 cups of pumpkin pulp puree can use canned pumpkin puree
1 1/2 cup heavy cream or 1 12 oz can of evaporated milk
1/2 cups packaged dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
Ingredients for Gluten Free Pie Crust
3 cups gluten-free flour, plus more for rolling out
2 tablespoons granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cut into cubes
1 large egg
1/2 cup cold buttermilk
Instructions for Pumpkin Pie
1 Preheat your oven to 425°F.
2 Beat eggs, mix in sugars, salt, spices, lemon zest: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
3 Add pumpkin and cream: Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
4 Pour into pie shell and bake: Pour the filling into an uncooked pie shell. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. (About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)
5 Cool on a rack: Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools. Serve with whipped cream.
Original recipe altered from Simply Recipes.
Happy Halloween Week! I’m getting excited but doing my best to stay away from the candy!