Gluten Free Chocolate Pumpkin Pie (makes 2 pies)
10/30/2023
Adventures In My Allergy Family Kitchen with Kimberlee Bethany Bonura @drkimberleebonura
Based on my Grandma’s Original Pumpkin Pie. She always made 2, because everyone wanted a second slice.
Modified because:
(1) one day, my kiddo #1 asked, “hey, can you make chocolate pumpkin pie Instead of just pumpkin?” I was hesitant, but it turns out that as good as pumpkin pie is, chocolate pumpkin pie is even better. I’ve never made a regular pumpkin pie again …
(2) for a gluten free crust.
(3) I haven’t figured out a vegan (i.e., egg free) pumpkin pie (or custard) yet, but when I do – I’ll share!
Ingredients needed:
For Pie Crust:
1 ½ cup oat flour
1 ½ cup rice flour
½ teaspoon salt
¾ cup sunflower oil
For Pie Filling
1 29-ounce can cooked pumpkin (not pumpkin pie mix, just plain cooked pumpkin) or 2 15- ounce cans
2 cups non-dairy milk
1 1/2 cups turbinado sugar
1/2 teaspoon ginger powder
1/2 teaspoon nutmeg powder
4 teaspoons cinnamon powder
¼ teaspoon salt
¾ cup cocoa powder
1 tablespoon vanilla extract
4 eggs
Preheat oven to 350˚F, convection preferred.
Make your pie crusts.
In a mixing bowl, put:
1 ½ cup oat flour
1 ½ cup rice flour
½ teaspoon salt
¾ cup sunflower oil
Using your (clean but unscented) hands, “crumb” the mixture together – play with the flour and oil until it comes together into a soft playdough like crumble.
Divide dough into two even portions.
Oil both of your pie pans, place one ball into the center of each pie pan.
Gently use the ball of your hand to press, press, press the dough out toward the edges of the pie pan, then use the balls of your fingers to press the dough up on the sides of the pie pan to the edges.
Gluten-free Nut-free pie dough doesn’t roll out well, so you have to shape it into the pan with your hands. (If you don’t have a nut-allergy, and you like a nutty taste, you can use coconut oil instead of sunflower oil, and then you can roll it like any traditional pie crust).
Make your pie filling.
In a mixing bowl, put:
1 29-ounce can cooked pumpkin (not pumpkin pie mix, just plain cooked pumpkin) or 2 15- ounce cans
2 cups non-dairy milk
1 1/2 cups turbinado sugar
1/2 teaspoon ginger powder
1/2 teaspoon nutmeg powder
4 teaspoons cinnamon powder
¼ teaspoon salt
¾ cup cocoa powder
1 tablespoon vanilla extract
4 eggs
Gently whisk until mostly smooth, but don’t over-whip or it will be too thin. It should look like soft pudding.
Pour filling evenly into each pie crust, so that the filling is almost to the top of each pie crust.
Lightly sprinkle 1/2 teaspoon cinnamon powder evenly on top of each pie.
Bake for 1 hour 15 minutes.
The top of the pie filling will be firm and just starting to crack when done.
Let cool at room temperature at least 30 minutes before slicing (or the custard will fall apart).
To store, cover with aluminum foil and keep in refrigerator.
ALLERGY STATEMENT:
Milk/Dairy Free, Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free
