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Gluten-free No Pumpkin Pumpkin Pie

 

slice of pumpkin pie

Slice of No Pumpkin Pumpkin Pie with fresh cream

Here’s my super delicious gluten-free pumpkin pie recipe which does not contain pumpkin yet tastes just like a traditional pumpkin pie, only better!


The secret ingredient? Kabocha squash.  What’s the difference between a kabocha squash and a pumpkin?  Technically speaking, they are both winter squashes and are from the same  cucurbita genus.  Kabocha is cucurbita maxima, while our familiar pumpkin patch pumpkin is cucurbita pepo.  While both originated from Mesoamerica, the kabocha is believed to have been introduced by the Portuguese, by way of Cambodia, to Japan in the mid 1500s. The Portuguese named the squash cambodia abobora, which was then shortened by the Japanese to kabocha.

kabocha squash

Kabocha Squash

kabocha cut in half

kabocha cut in half

The reason I prefer to use kabocha over its cousin pepo, is that the former has a hardier texture and tastes sweeter;
sort of a cross between a pumpkin and a sweet potato.
These attributes make a more robust, and satisfying filling that requires less sugar or other sweeteners.
Ready to make your very own No Pumpkin Pumpkin Pie?
First, let’s start with the gluten-free crust, which is really easy to make and handles beautifully.
You can even use this same recipe to make holiday cookies.

Gluten-Free Crust

Ingredients:

1 cup brown rice flour
2/3 cups almond meal
1/3 cup quinoa flour
1 teaspoons xanthan gum
2 Tablespoons Sucanat or organic rapadura sugar
pinch of sea salt
*6 Tablespoons cold butter, cut into small pea-sized pieces
6 Tablespoons cold water (you may need a little more)
(*You can easily substitute coconut oil for the butter.)

Method:

Prepare a 9” pie pan by lightly coating with butter and dusting with brown rice flour. Set aside.
Place the dry ingredients in a bowl and mix well using a fork.
Transfer the flour mixture into a food processor.  Add in the cold butter pieces.
Place lid of the processor on and pulse a few times until the mixture looks like cornmeal.
While pulsing, add in cold water one tablespoon at a time to form a moist dough.
The dough should just hold together, without being too dry or too wet.
It should feel like putty, and does not stick to your hands.

Lightly flour clean counter top with brown rice flour and turn the dough onto the prepared surface.
Very gently knead and shape dough into a disk about 5” round. Then transfer dough onto a large piece (about 12” x 12”) of wax or parchment paper.

Lightly flour a rolling pin with more brown rice flour and gently roll the dough until it is about ¼” thick.
Place your pie pan onto the dough and flip the dough onto the pan. Using your fingers, gently press dough into the pie pan, and trim off excess dough around the rim.
(You can also use a fork to crimp the edge or flute it.)
Using a fork, pierce the pie dough in several places. (This will prevent the dough from rising up when baking.)
Place into the fridge for at least 30 minutes.

When the dough has rested, make the kabocha filling.

 No Pumpkin Pumpkin Pie Filling

Ingredients:

10 oz. *cooked kabocha, mashed (about 2 cups, packed)
1 cup coconut milk, full fat
1/3 cup maple syrup
1/3 cup Sucanat or rapadura
1 teaspoon ground cinnamon
1 teaspoon freshly grated ginger
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon ground clove
2 whole eggs, lightly whisked
Pinch of sea salt

(*To cook the kabocha, simply cut it in half, scoop out the seeds, and place, cut-sides down, on a parchment-lined baking sheet in a  375° F oven for about 30 minutes, or until the flesh is soft.  Alternatively, you can also steam it.)

Method:

Place the mashed kabocha in a food processor and blend with the coconut milk, sweeteners (maple syrup, Sucanat or rapadura), and spices.  When the mixture is smooth,
pour the eggs in along with a pinch of salt and pulse just s few times until well blended.

Assembling Your No Pumpkin Pumpkin Pie

Pre-heat oven to 425° F.
Pour the filling mixture into your prepared pie crust.  Carefully place on a baking sheet and put it into the oven.
Allow to bake at 425° F for about 10 minutes, then lower the heat to 350° F, and bake for another 35 to 40 minutes.
When you remove your pie from the oven, the filling will be slightly puffed up, but will settle down to a nice placid sweet treat, with
an enchanting aroma and flavor.  Top each slice with a dollop of fresh whipped cream, and give thanks.

Kabocha Squash Pie

No Pumpkin Pumpkin Pie

 

For Love of Food & Friends,

Karen

 

 

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