Crust:
2 ½ c. gluten-free Bisquick mix
4 tbsp. (½ stick) butter, cold
¼ c. shortening
6-8 tbsp. cold water
Filling:
1 c. sugar
1 tbsp. ground cinnamon
1 ½ tsp. ground ginger
1 tsp. ground cloves
¼ tsp. ground nutmeg
1 tsp. salt
4 eggs
1 29-oz. can pumpkin (or 2 15-oz. cans)
2 12-oz. cans evaporated milk (NOT CONDENSED)
Directions:
1. Preheat oven to 425°.
2. For the pie dough, put gluten-free Bisquick mix, butter, and shortening in food processor and pulse until grainy. Add cold water gradually and continue pulsing until loose dough forms. Divide dough into two and press into pie plates or cake rounds with fingertips.
3. Top dough loosely with parchment paper, then pour dry beans over paper to weight the dough. Pre-bake crusts 15 minutes, then set aside to prep the filling.
4. For the filling, mix the dry ingredients in one bowl (sugar, cinnamon, ginger, cloves, nutmeg, and salt). Beat the eggs in a large mixing bowl, then add pumpkin and dry ingredients and mix well. Slowly add evaporated milk and mix to combine.
5. Pour filling evenly between two crusts, bake for 15 minutes at 425°, then reduce temperature to 350° for another 40-50 minutes. Cool on a wire rack for 2 hours, then enjoy immediately or refrigerate.
You may notice, all I really told you how to do was make the gluten-free pie crust, the recipe is basically the same that’s been on the back of the Libby’s can since 1950, with a little extra spice. Also, say you’re running low on cinnamon or any of the other spices, and happen to have pumpkin pie spice lying around, feel free to make a substitution. You probably won’t notice much difference; you’ll only be eating 1/16th-1/8th of the entire recipe anyway.
Unfortunately, pie crust is pretty much the only thing the gluten-free Bisquick mix is good for (at least, I haven’t found any other use for it), so I don’t have any suggestions for how to use up the rest of that box except to make more pies…pecan, fruit, quiche, etc. As for you people worried about fat, saturated and unsaturated and partially hydrogenated and blah, blah, blah, the fact of the matter is this: the best pie crusts for flavor and flakiness use a 50/50 blend of butter and shortening. There are no healthy substitutes, no shortcuts, no tweaks, nothing. Use shortening and butter, and enjoy delicious pie crusts. Just because it’s gluten-free does not mean it’s healthy. Besides, it’s pie, it’s supposed to be bad for you.
Enjoy this delicious pumpkin pie for Thanksgiving, and share the recipe with all your friends trying to survive eating gluten-free over the holidays. Leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page. And be sure to have a very happy Thanksgiving from The Deglutenizer!
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