Ever since my PH went gluten free I've been exploring the world in gluten free baking. The one thing I've been holding off on trying is a gluten free pie crust. Our pie crust recipe is so easy! Plus it is always flakey and perfect. So the idea of trying out a gluten free crust which would likely turn out very poorly the first few times around worried me quite a bit. (Fun fact, the first few I tried out were terrible)
However, we had a big family party yesterday and I was bringing the pumpkin pie. PH loves pumpkin pie and I was determined to make a crust he could eat.
I tried almond flour but my crust was greasy and crumbly. Then, I decided to try to use pecans. I felt like it'd be a great marriage of pecan pie and pumpkin pie. What sounds bad about that? (Nothing!)
One warning I will give is that my crust didn't come up as far around the plate. When I poured my pumpkin filling in it overflowed a bit. To remedy this you'll want to use a little less filling, or try to get the crust further up the plate. Or use a deeper pie plate.
I forgot to take a picture of my finished pie. So here is a photo of one of my regular pumpkin pies.
I am also attaching the link to my favorite pumpkin pie recipe. This pie is perfectly spiced, and I love the depth of flavor from adding brown sugar instead of just using white sugar.
Happy holidays everybody! I hope you enjoy your gluten free pies as much as your regular ones!