Ingredients

The following ingredients have 9 Servings
  • 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 (9-inch) gluten-free pie crust
  • White rice flour, for dusting
  • 1/2 cup packed light brown sugar
  • 1 cup half-and-half, or full-fat coconut milk whisked until smooth
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 teaspoon salt

Instruction

  • Arrange a rack in the middle of the oven and heat the oven to 350°F.
  • Purée the pumpkin purée with an immersion blender or in a food processor fitted with a blade attachment until smooth. Spread the purée in an 8-inch square baking dish. Bake until the purée bubbles gently and turns slightly darker, about 18 minutes.
  • Remove the purée from the oven and transfer to a small bowl. Stir in the vanilla, cinnamon, cloves, ginger, nutmeg, and allspice. Cover and refrigerate overnight.
  • Roll out the pie crust between two pieces of lightly white rice-floured parchment paper. Remove the top piece of parchment and invert a 9-inch pie plate onto the center of the dough. Slide your hand between the parchment and your counter. Place your other hand on the back of the 9-inch pie plate. In one quick motion, flip the dough and pan over. Press the dough into the pan. Slowly pull off the parchment paper. If the dough tore or ripped, press it back together. Trim and crimp the edges.
  • Refrigerate for 20 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400°F.
  • Line the pie crust with aluminum foil and fill with dried beans. Bake until the edges just start to brown, about 12 to 15 minutes. Remove the weights and foil. Return the pan to the oven and bake for another 5 minutes. Set the crust aside.
  • Reduce the oven temperature to 350°F.
  • In a large bowl, whisk together the spiced pumpkin purée with the brown sugar until smooth. Add the half-and-half or coconut milk, eggs, egg yolk, and salt. Whisk until smooth. Place the pre-baked pie crust on a rimmed baking sheet and pour the filling into the pie crust.
  • Bake until set and a very light golden brown, about 40 minutes. If the crust darkens too much before the filling has baked, cover the edges of the crust with foil to keep it from darkening. The filling will jiggle slightly when you move the pan, but shouldn't look thin. Remove from the oven and allow to cool before serving.