21 November 2018

Pumpkin Pie - Gluten-Free or Regular Crust - No Soggy Bottoms

Pumpkin Pie - Gluten-Free or Regular Crust - No Soggy Bottoms / www.delightfulrepast.com

Pumpkin pie is one of my favorite autumn and winter desserts. Sometimes I make Sweet Potato Pie instead, if the Southern is coming out in me that day. But I make pumpkin when the Pilgrim genes are coming out (my paternal grandfather's people came over on the Mayflower).

Usually I just make a regular unbleached flour crust, but back in 2010 I developed this gluten-free recipe for one of my growing number of gluten-free friends. It has passed muster with non-GF guests as well, so you can feel free to use it even if you have just one gluten-free guest coming.

But if you’re making two pies anyway, make one of each. I’ve given ingredients and directions for both below. Then the directions come together at Step 5 for either pastry. For a pumpkin, or other custard, pie I like to fully pre-bake the crust to avoid the all-too-common soggy bottom problem.


Pumpkin Pie - Gluten-Free or Regular Crust - No Soggy Bottoms / www.delightfulrepast.com


The problem with most pumpkin pie recipes is that they attempt to address the issue of high temperature needed for the crust and low needed for the custard by starting high and turning it down, and the compromise doesn’t always succeed. The filling is overcooked and, well, soggy bottoms!

The second greatest problem is cracks in the filling and/or a watery, curdled filling. Never fear, these can be avoided. And if you're having any other pie problems, just let me know and I'll do some troubleshooting for you.

Hope you’re having a wonderful week--and that this post didn't reach you too late (getting sick really put me behind schedule)! You might also like my Pecan Tart - Without Corn Syrup (for which I now always fully pre-bake the crust). 


Pumpkin Pie - Gluten-Free or Regular Crust - No Soggy Bottoms / www.delightfulrepast.com


Pumpkin Pie 


(Makes one 9-inch pie, 8 servings)

The Regular Pastry

1 1/3 dip-and-sweep cups (6.67 ounces/189 grams) unbleached all-purpose flour
1/2 teaspoon salt
1/8 teaspoon non-GMO baking powder
1 1/4 sticks (5 ounces/142 grams) unsalted butter, well chilled
1 tablespoon apple cider vinegar
3 tablespoons ice water
Additional ice water, a teaspoon at a time, if needed

The Gluten-Free Pastry

(food processor* method)

1/2 cup sorghum flour
1/2 cup potato starch
1/3 cup tapioca flour
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon baking powder
1 stick (4 ounces) unsalted butter, cut into 1/2-inch cubes and frozen for 10 minutes
1 tablespoon apple cider vinegar

Ice water to make 1/2 cup

The Filling

2/3 cup (4.67 ounces/132 grams) sugar
1 tablespoon non-GMO cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt

1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
3 large eggs
1 15-ounce (425 grams) can pumpkin (not pumpkin pie filling) or 1 3/4 cups pumpkin puree
1/2 cup (4 fluid ounces/118 ml) heavy cream

1/2 cup (4 fluid ounces/118 ml) milk

Regular Pastry Steps 1 to 4

1 In medium bowl, whisk together flour, salt and baking powder. With coarse grater, grate about 3/4 of the stick of butter into flour bowl. Cut the remaining butter into 1/2-inch cubes. With fingers, quickly work the grated butter into the flour until it looks like coarse crumbs. Add the cubed butter and work it into the crumbs, leaving some pieces the size of small peas. 

2 In small bowl, combine vinegar and 3 tablespoons ice water. Sprinkle over flour mixture while stirring with large fork. Add a little more water, a teaspoon at a time, if needed. 

3 Turn dough out onto a piece of plastic wrap and flatten slightly into a 5-inch round disk with smooth edges; double wrap; refrigerate for one hour or up to four days. May be frozen for up to a month; defrost, wrapped, in the refrigerator.

4 If dough is thoroughly chilled, let it stand at room temperature for 15 minutes before rolling. Very lightly butter a 9-inch glass pie plate; I usually just run the butter wrapper over it. On lightly floured surface, roll out disk to a 13-inch circle about 1/8 inch thick. Place pastry in pie plate, being careful to not stretch the dough. Leave a 1-inch overhang of dough. Crimp the edge. (Sometimes you need to chill the pastry a bit before crimping.) Flute the edge higher than usual to contain the filling. Cover loosely and place in freezer for 15 minutes. Preheat oven to 425F/220C/Gas7.


Pumpkin Pie - Gluten-Free or Regular Crust - No Soggy Bottoms / www.delightfulrepast.com


Gluten-Free Pastry Steps 1 to 3

1 With metal blade in place, add sorghum flour, potato starch, tapioca flour, xanthan gum, salt and baking powder to work bowl of food processor. Turn on for three seconds to combine. Add half the frozen butter and process for 10 seconds or until mixture has the consistency of coarse meal. Add remaining butter and pulse for six 1-second pulses, or until the frozen butter is the size of small peas.

2 In 1/2-cup measure, combine lemon juice or vinegar and ice water. Pour over all of flour mixture; pulse for six 1-second pulses or just until dough forms large clumps; do not over-process.

3 Do not refrigerate dough at this point as I do with regular all-butter pie crust. Turn dough out onto lightly floured (gluten-free, of course) surface--a piece of plastic wrap makes it easier. Form dough into a round disk, sprinkle lightly with gluten-free flour--topping it with another piece of plastic wrap makes it easier--and roll out to 12- to 13-inch circle. Transfer to a 9-inch Pyrex pie plate that has been sprayed with cooking spray. Crimp the edge in your favorite way, then pop the pie plate into the freezer for 15 minutes. Preheat oven to 425F/220C/Gas7.


Both Kinds of Pastry Steps 5 to 9

5 Fit a square of aluminum foil in the shell and fill with ceramic pie weights (baking beans). Set on a rimmed baking sheet (to catch butter drips). Bake the thoroughly chilled crust for 20 minutes, then remove the foil and pie weights and bake for another 10 minutes.

Note: I use two boxes of the ceramic pie weights, and they just fit nicely into a 200-gram tea tin!


Pumpkin Pie - Gluten-Free or Regular Crust - No Soggy Bottoms / www.delightfulrepast.com
Three must-haves for perfect pies: Pyrex 9-inch glass pie plate, ceramic pie weights (baking beans) and an aluminum pie crust shield


6 Remove fully pre-baked pie shell from the oven; let cool completely before filling, at least 30 minutes or hours ahead, whatever suits your schedule.

7 Once pie shell is cool, preheat oven to 350F/180C/Gas4. In medium bowl (using a 2-quart glass measure makes it easy to pour the filling into the crust), whisk together sugar, cornstarch, salt and spices. Whisk in the eggs, then the pumpkin and then the milk and cream. 

8 Pour the filling into the cooled pie shell. Put on a pie crust shield to prevent the edge of the crust from over-browning. Bake for about 60 to 70 minutes or until knife inserted midway between edge and center comes out clean or until it registers 185F/85C on an instant-read thermometer.

Note: After you've made pumpkin pie a few times, you can tell just by looking whether or not it's done. It will look darker and shinier and may have puffed up a bit and then fallen, and it should be fairly firm but still have a little jiggle left in the center.

9 Cool completely on wire rack for 2 hours, then lay a square of wax paper over the top and refrigerate for at least 3 hours. Serve with softly whipped cream. I sweetened and flavored 1 cup of heavy whipping cream with 4 teaspoons of real maple syrup and 1 teaspoon of vanilla extract.

Note: Leftovers can be stored in the refrigerator for up to 3 or 4 days. As if!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites.

Jean

69 comments:

eileeninmd said...

Hello, I love pumpkin pie too. Just about everything made with pumpkin is delicious.
Thanks for sharing the recipes. Have a happy day! Happy Thanksgiving to you and your family.

Jean | DelightfulRepast.com said...

Thanks so much, Eileen. Hope you have a wonderful week!

ellen b. said...

Haha! No soggy bottoms. After watching the Great British Baking show that has become one of my family's favorite phrases when it comes to baking results! Have a wonderful Thanksgiving, Jean!

Jean | DelightfulRepast.com said...

Thank you, Ellen. Yes, that phrase is one of the many things I love about that show!

Richard Sheppard said...

I agree, since I've started baking my crusts before filling (learned from you!) I'm much happier with my pumpkin pies. Hope you have a wonderful holiday weekend Jean!!!

Jean | DelightfulRepast.com said...

Richard, thank you so much! Happy cooking--and sketching!

Jeanie said...

I should pass this one to Rick. I told him if he wanted pumpkin pie, he'd need to bake it himself!

Jean | DelightfulRepast.com said...

Thanks, Jeanie! I love that Rick is such a baker!

Cranberry Morning said...

Oh I'm sorry to hear you weren't feeling well, Jean! The pumpkin pie looks wonderful. I've never had a problem with it cracking or doing weird things, and pumpkin pie is one of my favorite things - with or without the crust. I guess if there's no crust it's called custard, right? My problem is that I need to have it made in individual servings, for it's too easy to walk past the pie and stop to cut 'just a thin sliver' again and again. LOL Have a wonderful Thanksgiving. T&S say hi. xo

Tony Grant said...

I will try and bake a pumpkin pie pie one day, Jean. This looks great.

I havemy very own ,"ceramic baking beans", at the ready. When I first started making pastry I was forever reading about the requirement to use ,"baking beans." I had no idea what they were. Then I went searching. I am the proud owner of a carton of a few hundred of the said ,"baking beans." They are amazing. I used to use a small packet of rice to perform the same job. What a waste.

The Joy of Home with Martha Ellen said...

Your pumpkin pie looks wonderful as well as no soggy crust, Jean! Happy Thanksgiving. ♥

Jean | DelightfulRepast.com said...

Judy, you mean I'm not the only one who does that? As if dozens of "thin slivers" don't add up to three full-size pieces!

Jean | DelightfulRepast.com said...

Yes, Tony, using beans or rice just feels like food waste to me, so ceramic baking beans are a must! I keep mine in a Twinings tea tin.

Jean | DelightfulRepast.com said...

Thank you, Martha. I hope you're having a wonderful week!

Marilyn Miller said...

I have been baking my pies lately on a pizza stone and the bottoms are less soggy because of the heat from the stone under the pie plate.

Jean | DelightfulRepast.com said...

I was doing that, too, Marilyn, until I decided to just fully prebake the crust. It really does the job, crust stays nice and crisp! But if I have a day where I need to just get the show on the road quickly and do one bake, I stick it on the pizza stone.

Angie Schneider said...

The crust looks perfect! Save me a piece, please :-)) Have a great holiday, Jean!

Jean | DelightfulRepast.com said...

Thanks, Angie! I knew a guy who always just ate the filling and left the crust. All I could think was he must never have had a good crust!

Thomas "Sully" Sullivan said...

Gluten-free is okay by me, but not glutton free. All “pieces” of pie should be round. And in order to preserve the symmetry, not to mention the integrity, that means changing out the dessert plate for the entire pie. Think of it as a one-course meal. Of course, this is frowned upon when dining as a guest, so I also change out the saying “don’t try this at home” to “try this only at home.” As for soggy bottoms – mercy, be still my irreverent imagination – those are pluses in the lore of pie-dom. However, said soggy bottom must be achieved by leaving pie in the fridge overnight, so that the juices can soak down. That is problematic. Leaving a pie alone overnight, I mean. No telling what could happen to it. Pie thieves could break in at any hour… And at this hour, let me wish you and what’s-his-name the very best of holidays!

Jean | DelightfulRepast.com said...

Thank you, Sully. When I eat a *round* "piece" of pie (eh hem) I do it stealthily, a sliver at a time, no dessert plate necessary! :D

Susan J Meyerott, M.S. said...

Perfect timing, Jean. I was looking for my non-canned milk recipe....and here it is! Tell me, what is the purpose of putting apple cider vinegar in the pastry? Thanks for your year-round help! I'm grateful for your beautiful and practical advice!

Jean | DelightfulRepast.com said...

Aaaaww, Sue, you just made my day! The vinegar makes the crust more tender because it prevents gluten formation. I'm grateful that you share your beautiful art and wonderful wisdom with us through Lightarted Living!

Phil in the Kitchen said...

Happy Thanksgiving (sorry I'm a bit late). Your pumpkin pie looks delicious. I've eaten a few over the years but I've yet to make one. I'll definitely remember the apple cider vinegar for my future pastry attempts - that's a new one on me. Now, if I can just remember where on earth I put my ceramic baking beans....

Margie said...

Happy Thanksgiving, Jean! It's nice that your gluten-free guests can also enjoy this yummy pumpkin pie.

Jean | DelightfulRepast.com said...

Phil, thank you. Hope you find your baking beans soon! Also, next week I'll be posting another one of my pastry recipes I've worked out over the years.

Jean | DelightfulRepast.com said...

Thank you, Margie. I do like having something for everyone whenever I can.

Ellen Hawley said...

Hi Jean. I've never frozen the crust before baking--I refrigerate it and it generally slides down the sides of the pan so that it looks like I was drunk when I put it in. Will freezing it help with that? Or do you have any other suggestions?

April J Harris said...

Your pies both look beautiful, Jean! I love that you've found a way to make the recipe with out canned milk - so much fresher and healthier! I'm pleased to have a great gluten free crust recipe too. I'm making my pies tomorrow as we are having our Thanksgiving dinner tomorrow evening. Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope you had a lovely Thanksgiving!

Jean | DelightfulRepast.com said...

Ellen, I think that short time in the freezer does help with that. Also, make sure you don't stretch the dough when fitting it into the pan. And really do a good job of the crimping and fluting on the edge of the pie plate. Then filling it all the way with the ceramic baking beans, making sure they are up against the sides good, should seal the deal. Let me know how it works for you.

Jean | DelightfulRepast.com said...

Thank you so much, April. Bear in mind working with a gluten-free crust is entirely different, so don't skip any steps! :-) I hope you have a wonderful time.

Cocoa and Lavender said...

Thanks, Jean - Love your filling (Cream!!!) and both crusts. My trick for no soggy bottom is to bling bake the crust at 400°F and then, while it’s really hot, brush it with egg white. When dry, I add the pumpkin filling. The egg white creates a barrier and makes for a good bottom crust! Hope you had a wonderful Thanksgiving!

Jean | DelightfulRepast.com said...

Thanks, David. I've always wanted to try the egg white thing and might set aside a white next time. I never think to run my little experiment until I've already put the whole last egg into the filling!

kitty@ Kitty's Kozy Kitchen said...

Your pie crust sounds wonderful, Jean, and I'd love not to have a soggy bottom!! I'm not GF, but I'm sure a lot of your readers will appreciate that version. Thank you for sharing your tips. Hope you're recovering and that you had a Happy Thanksgiving!

Jean | DelightfulRepast.com said...

Kitty, thank you so much. And, yes, recovering and enjoying a wonderful looonnnngg holiday weekend! Hope you are, too!

Karolina M said...

A great post! <3
I am following you and invite you to me
https://milentry-blog.blogspot.com

Julie | This Main Line Life said...

Thanks for the tips. My mother-in-law is great at making pies, but I'm not much of a baker.
x, Julie

Annette, 3 Little Buttons said...

Your pumpkin pie looks divine! I've always wondered how to make a pie without the bottom being a bit too soft. What a great tip. My daughters been asking me to make a pumpkin pie for quite a while now, so I think I've got no excuse to give this a whirl. Thank you for bringing all the goodies to the #dreamteam xx

Jean | DelightfulRepast.com said...

Thank you, Karolina!

Jean | DelightfulRepast.com said...

Julie, once you get started baking, you'll probably be hooked! :D

Jean | DelightfulRepast.com said...

Thank you, Annette! Let me know how the pie turns out for you and Little Button!

Louca por porcelana said...

Hi Jean!Your recipe sounds yummy...The wonderful dish and silver let it more delicious!Hugs!

Jean | DelightfulRepast.com said...

Thank you, Maristella. YOU would notice the dish and silver! I love visiting your site and seeing your lovely collection of dishes and linens, etc.

Lisa Pomerantz said...

This looks so good, I can almost smell it! I'm putting the coffee on now! Thank you for the GF pie crust recipe! #dreamteam xoxo

Jean | DelightfulRepast.com said...

Thanks so much, Lisa! I've developed a lot of GF recipes, listed on my Recipes index page under Gluten Free. Lots of people are experimenting with a GF diet now for a variety of conditions.

Sandi@ Rose Chintz Cottage said...

I can eat pumpkin pie anytime but I seem to appreciate it even more this time of year. I have been making crustless pumpkin pie lately which suits us just fine. My son's girlfriend likes gluten free so this pie is great when she is here for dinner or coffee. It's helpful to have both kinds of crust recipes and thank you for sharing yours. The maple syrup added to the whipping cream is such a lovely idea and I plan to use that method with my next pumpkin pie. Christmas is coming! I hope you're well on your way to recovery and were able to enjoy your Thanksgiving dinner.

Jean | DelightfulRepast.com said...

Sandi, thank you so much! Yes, I'm doing fine now, though it might take a while longer to get some energy back! I'm ready for another pumpkin pie any time. Like you, I do seem to appreciate them a bit more in autumn. Let me know how you like the maple syrup.

Nora @ Teacup Tales said...

Hi Jean, I'm back from a blogging break and this recipe comes at the perfect timing. I've always been intimidated with pie crusts for the reason you mentioned-soggy bottoms. I'm never happy with the results, but I do want to bake some pies over the holidays and definitely need to try the crust recipe. Thanks for sharing your baking wisdom!

Jean | DelightfulRepast.com said...

Thank you, Nora. Do let me know how it goes. If you have any questions, let me know. And, since you're a fellow tea lover, you should check out the Teatime category on my Recipes index page!

Jo - Cup of Toast said...

This pie looks delicious! I shall have to try it out :) #TriumphantTales

Jean | DelightfulRepast.com said...

Thanks, Jo. I hope you will try it and let me know how it turns out for you.

Miz Helen said...

Your Pumpkin Pie would be a perfect pie, it looks delicious! Thanks so much for sharing with us at Full Plate Thursday and don't forget to bring your Cookie Recipes to the Holiday Cookie Exchange Link Party!
Miz Helen

Typical Mummy said...

Being coeliac I’m always on the lookout for decent tried and tested gluten-free recipes so thank you for this! It sounds yummy, and I love the GBBO reference!! #TriumphantTales

Jean | DelightfulRepast.com said...

Thank you, Miz Helen! Love Full Plate Thursday!

Jean | DelightfulRepast.com said...

I'm glad you noticed the GBBO reference, Typical Mummy! :-) When I've served pies with my gluten-free crust to guests, none of the non-GFs even notices that it's gluten-free; and that's the highest compliment!

Kathleen - Bloggers Lifestyle said...

That is a lot of great information on pie making, Jean. It makes sense to cook the crust first as you have demonstrated. Every pie goes better with that big serve of full cream :)
We will feature your helpful post on the next Blogger's Pit Stop.
Kathleen

Gerlinde de Broekert said...

Your pumpkin pie recipe makes me want to run into the kitchen and make. Thank you for all the details.

Gerlinde de Broekert said...

Your pumpkin pie looks fabulous, I love to make it for Christmas

Mrs Mummy Harris said...

I'm yet to try pumpkin pie but its definitely something I should get around to soon! Thank you for sharing this with us at #TriumphantTales. I hope to see you again next week.

Jean | DelightfulRepast.com said...

Kathleen, thank you so much. Glad you noticed my generous serving of whipped cream--I tend to go a little crazy with it!

Jean | DelightfulRepast.com said...

Thanks, Gerlinde. I hope you like it! Mr Delightful loves pie, so I seem to make some sort of pie just about every week. I'll be posting coconut cream pie tomorrow.

Jean | DelightfulRepast.com said...

Lianne, I hope you'll try it soon and let me know how you liked it. Besides being delicious, I know it's something of a novelty there, so it's bound to get noticed when you make it!

Kitchen Riffs said...

Pumpkin pie is terrific! Love the stuff. Sweet potato pie is actually better, although we don't make it as often. Great tips in your recipe -- thanks.

Jean | DelightfulRepast.com said...

Thanks, John. I love sweet potato pie, too!

Lowcarb team member said...

Pumpkin Pie, everybody's favourite :)
Many thanks for sharing the recipes.

All the best Jan

Jean | DelightfulRepast.com said...

Thanks, Jan. Come back tomorrow for coconut cream pie!

Lisa Pomerantz said...

Back at you, from #blogcrush, and still drooling! I want this pie! xoxo

Jean | DelightfulRepast.com said...

Thank you, Lisa! Get into the kitchen now and whip one up!

Dee | Grammy's Grid said...

Thank you Jean for linking up with us at the #BloggingGrandmothers End of the Year Link Party 2018! Party ends January 5, links are unlimited so feel free to add more!

Jean | DelightfulRepast.com said...

Thanks, Dee. I will.

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