Some day I’m gonna be super hardcore, growing my own pumpkins in my magic pumpkin patch and harvesting my own gluten-free flour from the enormous gluten-free flour tree on my massive acreage. Until then, however, I will acquire all my ingredients from fairies, just like everyone else. Or the grocery store. Whichever is more convenient.
Still, there’s a certain satisfaction to be garnered from taking a thing from the absolute start to its completion. For me, for now, that means making things as from scratch as I possibly can. And for this particular recipe, that means pie crust from scratch and pumpkin that I slaughtered and roasted myself. Don’t question my wording on that. Have you ever cut up a pumpkin? Yes, “slaughter” is appropriate.
Let’s start with that, shall we? Look at these beautiful pumpkins. These are NOT carving pumpkins. They are sugar pumpkins or pie pumpkins, specifically grown for their tender sweetness and exactly the sort of thing you want to dismember and roast for this pie.
Give them a good washing to remove any dirt.
Preheat your oven to 350°F and grab yourself a nice big rimmed cookie sheet or baking dish.
Decapitate your pumpkin by gently sawing off its stem.
Cleave the pumpkin in two vertically.
Eviscerate your pumpkin by scooping out the seeds and guts. You can wash and dry the seeds for roasting later on. They’re very good for you but may make you a little gassy. Just sayin’.
Brush the fleshy surfaces of the pumpkin with vegetable oil. If you’re roasting this pumpkin for savoury purposes, then you would probably dust it with salt and pepper as well, but we’re using it for un-savoury purposes (as in, sweet, not nefarious), so you probably shouldn’t do that.
Place the pumpkin halves face-down on the baking sheet and let that roast for about 45-60 minutes (depending on your pumpkin size). If you want this whole thing to go faster, then cut the pumpkin into smaller pieces.
When the pumpkin is done the whole thing can be stabbed easily with a sharp knife.
While that is baking, try to figure out how to scrub the residue off your hands. It’s harder than you think.
Let the pumpkins cool a little bit so you don’t burn yourself, then scoop out the flesh and discard the skins.
I ate some toasted pumpkin seeds while I waited for the pumpkin to cool a little bit more.
I puréed the pumpkin flesh in a food processor to make it extra smooth.
Because fresh pumpkin is more watery than canned pumpkin, you might want to drain it a bit. These mesh bags are actually for picking produce at the farmer’s market, but they’re also perfect strainers for thick substances like mashed pumpkin.
I ended up with about 4 cups pumpkin goo, which is pretty much exactly what I needed for two pies. I shoved it in the fridge for a couple of days before I made the pie.
Now for the crust, which I prepped the night before I made the pie. Gluten-free pie dough still needs to rest, just the same as regular pie dough, so that the flour can absorb all the liquid properly. This recipe, adapted from Martha Stewart, makes one pie shell bottom, so I did it twice.
As with regular pie crust, you still want all your ingredients to be ice cold when you work with them, and you want to handle them as little as possible.
Start by whisking together 1/2 cup gluten-free all-purpose flour, 1/2 cup white rice flour, 1 teaspoon xanthan gum, and 2 teaspoons castor/superfine sugar in a small bowl.
As well, assemble a small pitcher of ice water. Cube 1/2 cup cold butter and put that in a bowl as well. Finally, crack 1 large egg into another bowl and scramble it a little. Shove the water and the egg into the fridge and the butter and flour into the freezer for at least 15 minutes.
When you’re ready to go, dump your flour and your butter into the bowl of your food processor.
Pulse the dough until the butter forms little pea-sized crumbs.
Tip in the egg, as well as 1-2 tablespoons ice water and pulse until the dough clumps together.
I would err on the side of less water as opposed to more. In this batch I think I added 2 tablespoons water and you can see it’s very sticky (gluten-free dough will be stickier by nature, but not this sticky).
So the next time round I used less water and got this more crumbly dough.
Squish your dough into a patty and wrap it in plastic. Let it chill in the fridge for at least an hour, preferably three hours, at best, overnight.
When you’re ready to roll (literally), place a piece of waxed paper on your work surface and lightly dust it with gluten-free flour. Plop your dough patty down and dust that with flour as well.
Place another sheet of waxed paper over top and carefully use a rolling pin to spread out your dough. Work from the inside out, and flip it over and lift up the waxed paper as often as possible so it doesn’t stick in weird wrinkles.
When you’re ready to plop the dough into your 12″ pie pan, remember that the dough will stick more to the waxed paper than regular dough, so you might want to chill it a bit beforehand.
Trim and crimp the edges as usual and chuck it back in the fridge.
If you’re only making one pie, then halve the ingredients for the filling, but if you’re making two (because really, why not make two?), then here’s how you do it. In a large bowl, whisk together 4 cups pumpkin purée, 3 300mL cans sweetened condensed milk (900mL total), 4 large eggs, and 2 tablespoons pumpkin pie spice.
Nice and smooth and sweet!
Pour the filling into your two shells and carefully shove them into the oven (preheated to 425°F) on the same rack, if possible. Bake for 15 minutes at 425°F, then reduce the heat to 350°F and bake for another 35-45 minutes.
They will be done when the middle is almost set and you can jab a knife into the filling about an inch from the crust and it comes out clean.
Set those on a rack to cool completely, then EAT!