Gluten Free Baking by Kristine Kidd

Author:Kristine Kidd [Kidd, Kristine]
Language: eng
Format: mobi, epub
Publisher: Weldon Owen
Published: 2016-01-07T17:00:00+00:00

FOR THE CRUST

5 oz (155 g) gluten-free gingersnaps

1¼ cups (5 oz/155 g) pecan pieces

2½ tablespoons firmly packed brown sugar

5 tablespoons (2½ oz/75 g) unsalted butter, melted and cooled slightly

FOR THE FILLING

1 can (15 oz/470 g) pumpkin purée

¾ cup (6 oz/185 g) firmly packed brown sugar

2 tablespoons dark molasses

1 teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon kosher salt

3 large eggs

1¼ cups (10 fl oz/310 ml) heavy cream

1½ teaspoons pure vanilla extract

serves 8–10

1 Preheat the oven to 350°F (180°C).

2 To make the crust, in a food processor, pulse the gingersnaps, pecans, and brown sugar until the mixture is finely ground. Add the melted butter and process until moist clumps form. Scrape the crumb mixture into a 10-inch (25-cm) deep-dish glass pie dish and, using your fingers, press it evenly into the pan bottom and sides. Refrigerate the crust while preparing the filling.

3 To make the filling, in a large bowl, whisk together the pumpkin purée, brown sugar, molasses, ginger, cinnamon, nutmeg, and salt. Add the eggs and whisk until smooth. Whisk in the cream and vanilla. Scrape the filling into the crust-lined pan, smoothing the top.

4 Bake until the edges of the pie are puffy and the center is set, about 1 hour. Transfer to a wire rack to let cool completely. (This pie can be prepared 1 day ahead, then covered and refrigerated until serving.) Cut into wedges and serve at room temperature or chilled.

Walnut halves or skinned hazelnuts can replace the pecans in this easy-to-make crust.

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