Gluten-Free Maple Pumpkin Pie with Maple Cream

It’s been almost exactly 1 year since I set up a Kickstarter campaign for the gluten free cookbook I’d been considering developing. It was wildly successful – almost double-funding! – and I worked really hard to product the BEST recipes for gluten-free cooking and baking.

Well, today is the day! The official release date for Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking!

To celebrate the occasion, I am sharing a ridiculously awesome recipe with you: gluten free maple pumpkin pie. The crust is a bastardization of one in the book – I decided that I wanted to do a slightly sweeter, spiced-up version for this particular pie recipe.

If you follow the Beyond Flour page on facebook, you may have seen the “teaser” pic of this recipe on a post I made this weekend, here! Just look at those glorious air bubbles!

This tastes as good as it looks, with or without the maple cream topping (which I adore!). Everything you could want in a pumpkin pie – creamy, rich, with the right amount of spice, and a flaky crust. Perfection!

Gluten-Free Maple Pumpkin Pie with Maple Cream

Dough – makes enough for 2 crusts

3/4 cup white rice flour
3/4 cup buckwheat flour
1/2 cup millet flour
1/4 cup sweet rice flour
1/4 cup corn starch
1/4 cup packed brown sugar
2 tsp xanthan gum
1/4 tsp cinnamon
Pinch each: ground nutmeg & ground cloves
1 (8oz) brick cream cheese
1/2 cup cold butter
1 egg
1/3 cup+ cold water

Measure flours, corn starch, brown sugar, xanthan gum, and spices into the bowl of your food processor, blitz to combine. Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel. Stream in cold water as you run the food processor, just long enough to start to bring it together as a dough – you may need to use a little more or less water. Do NOT over-process it!

Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.

Divide dough in half*, Roll your crust (s) out to about 1/4″ thick. Line a pie pan with one crust, trim the edges of the crust to only slightly longer than the edge of the pie plate. Use your fingers to crimp/ruffle the edge of the pie.

Use a fork to prick some holes on the bottom of the crust. Chill in freezer until ready to bake.

* If you are only using half of the dough, tightly wrap the second half of the dough and freeze it until the day before you want to use it. Allow it to thaw on your counter, then proceed as described above.

Filling – makes enough for 1 deep dish pie, two smaller pies, or a normal sized pie and a few tarts (use scrap dough!)

1 brick (8 oz) cream cheese, softened
1/2 cup packed brown sugar
4 eggs
2 cups pumpkin puree (fresh or canned)
1/2 cup heavy cream
1/2 cup maple syrup
2 tsp vanilla extract
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/2 pie crust recipe, above.

Preheat oven to 350 F.

In a stand mixer (or in a bowl with an electric mixer), cream together cream cheese and brown sugar. Once smooth, add remaining ingredients and mix until smooth.

Take crust out of the freezer. Gently cover edge of crust with aluminum foil, bake for 15 minutes. Remove from oven, discard foil, fill with pumpkin mixture. Transfer to oven, bake for 45-50 minutes or so, until center is set. Remove from heat and allow to cool fully before serving. Right before serving, prepare Maple Cream:

Maple Cream

Whipped Whipped Cream:
1 cup heavy cream (keep it very cold!)
2 Tbsp maple syrup
Pinch of salt

Using a stand mixer with a whisk attachment or an electric hand mixer, whip cream until soft peaks form. Add maple syrup and salt, continue whipping until it reaches desired consistency. Serve immediately.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

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1 thought on “Gluten-Free Maple Pumpkin Pie with Maple Cream

  1. Made this for Neil and Courtney last year at Thanksgiving, and they loved it so much that Courtney has requested it again. (Okay, last year I cheated and used a store-bought frozen pie shell. This year… who knows?)

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