Thanksgiving is never a huge affair for us, a fact that is sort of growing on me. Because both my boyfriend and I are pretty far from our respective families, we’re stuck with one another for t-day. In grad school, we did our share of friendsgivings, but in the past few years, we’ve developed our own little tradition of spending the day in and cooking together.Although I feel a little self-conscious about not having a crowd at the table that day, I’ve come to really look forward to a simple day in the kitchen. That said, I was stupid excited to be able to cook for my family last year at Christmas, even if (and maybe especially because) we had to sit in folding chairs in the living room because we couldn’t all fit at my kitchen table. I hope for another rag-tag meal like that with the folks I love again soon. Good food and no fuss above all.
Until then, we’re keeping it uncomplicated for Thanksgiving again this year. We’re still thinking about what will be on the table that day (It’s soon! I know!), but this classic pumpkin pie made with heavy cream will definitely be there. Something I’ve been trying to keep in mind lately is “better, not more,” which, turns out, is a helpful intention for menu-planning and for life. Recently, the folks at MightyNest asked me to partner with them to highlight Duralex glassware and help inspire a switch from plastic to glass, which fits squarely in the “better not more” kitchenware camp.
Duralex makes my most favorite little picardie tumbler. You’ve likely spied it here or in my instagram feed before. I love the classic design and the fact that they stack easily on my no-space home bar. Plus they’re tempered, so they’re durable even in the most clumsy hands (mine!). I test-drove these stackable Duralex glass bowls when I made this pie. The range of sizes in the set–from big ol’ mixing bowl to itty bitty pinch bowl–means I may finally be ready to part with a few members of the hodgepodge collection of plastic bowls I’ve collected over the years for an upgrade to glass.
- Use the Rafflecopter below to enter.
- Giveaway ends 11 am CST on Wednesday, November 20th.
- Giveaway for US residents only.
- For more chances to win check out the other Duralex Giveaways on Tasty Yummies, Hip Girls Guide to Homemaking, Food in Jars, and Local Kitchen!
Gluten-free Pumpkin Pie
For the crust:
- 3 ounces millet flour
- 1 ounce potato starch
- 1 ounce tapioca flour
- 1 ounce oat flour
- 1/2 t xanthan gum
- 4 ounces (one stick), cold unsalted butter cut into 1/2 inch cubes
For the filling:
- 1 15 ounce can of pumpkin puree
- 3 eggs
- 3/4 cup light brown sugar
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ginger
- 1/4 teaspoon clove
- 1/4 teaspoon nutmeg
- pinch of salt
- 1 1/2 cups heavy cream
To make the crust:
- Whisk together the millet flour, potato starch, tapioca starch, gluten-free oat flour, xanthan gum, and salt.
- Cut in the butter. You’re done when there are still small visible flecks of butter, but you have an evenly incorporated mixture, ie: no big hunks of butter and no flour hanging out by itself.
- Add 2T of ice water and use a spatula to toss until combined. If needed, continue sprinkling in ice water, a little at a time as needed, just until the dough comes together. It should hold together in a ball, but not be too sticky. For me the sweet spot is usually somewhere between 2-3 T.
- Shape the dough into a disc and refrigerate for 30 minutes.
To roll out the crust:
- Remove the dough from the fridge and dust a large sheet of parchment paper with tapioca starch.
- Place the disc of dough on the parchment and dust the surface of the dough.
- Begin to slowly roll out the dough, dusting with tapioca starch as you go. You can also place another sheet of parchment paper on top of the dough, between it and your rolling pin, if you’re having trouble with it sticking.
- When the crust is between 1/4-1/8 inch thick, use the bottom layer of parchment to quickly flip the crust into the pie plate. Carefully peel away the parchment (if this is difficult, place the whole thing in the freezer for a minute or two and try again) and press down, trim, and crimp the crust.
- Place the crust in the fridge while the oven preheats and you whisk together the filling.
For the filling, assembly, and baking:
- Preheat the oven to 350.
- Whisk together the eggs, brown sugar, pumpkin puree, cinnamon, ginger, clove, nutmeg, and salt until it is smooth and thick.
- Gradually whisk in the heavy cream.
- When the oven has pre-heated, remove the crust from the fridge. Give the filling one last whisk then pour it into the crust.
- Bake the pie for 60-75 minutes, or until it only jiggles slightly and has puffed up.
- Remove from oven and let cool to room temperature.
- This recipe is adapted from the Old Fashioned Pumpkin Pie from Simply Recipes and this Maple Pumpkin Spice Pie from Simple Bites.
- Although I’ve switched up my flour mix since then, this post on gluten-free pie crust has a lot of useful tips.
- It’s a complete no-no, but I’ve started working quickly with my hands to cut the butter into the flour. I use my hands until I’m happy with how it feels, then usually switch to a spatula when adding the water. Very liberating, but not at all recommended. Bring on the scorn.
Disclosure: MightyNest provided me with a set of glasses and bowls mentioned above and will provide them to the giveaway winner as well.