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Maple Sugar Pumpkin Pie with Rum Cream

Posted on November 15, 2012 by Webdev

Ingredients:

For crust:

  • 1-1/4 cup gf flour
  • 6 Tablespoons cold unsalted butter, cut into small pieces
  • 2 Tablespoons cold vegetable shortening
  • 1/4 teaspoon salt
  • 4 Tablespoons ice water, or more as needed

For filling:

  • 2 large eggs plus 1 egg yolk
  • 2 cups canned pumpkin puree
  • 3/4 cup maple sugar
  • 1-1/2 cups cream
  • 2 Tablespoons unsalted butter, melted
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

For rum cream:

  • 1 cup whipping cream
  • 2 Tablespoons rum
  • 3 Tablespoons powdered sugar

Directions:

For meatballs:
Combine all ingredients in a bowl and form into 1-1/2″ balls.

Directions:

For crust:
Place the gf flour and salt in a medium bowl. Using a pastry cutter or 2 knives, cut the butter and shortening into the flower and salt mixture until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and mix just until incorporated. Continue to add more ice water as needed, a tablespoon at a time, until you have a smooth dough. Form the dough into a disk, wrap tightly with plastic wrap, and refrigerate for 1 hour.

Remove the dough from the refrigerator and place on a lightly gf floured surface. (We use an extra large Silpat – a sort of “rubber” non-stick mat – which really helps prevent the dough from sticking to the bottom surface.) Lightly flour the surface of the dough with gf flour. Roll the pastry to a large round, about 12-inches in diameter. Transfer to a 9-inch pie dish, trim to within 1/2 inch of the pan, and crimp decoratively. You may find that the outer edges will break off before you can fold them under and crimp – just use excess dough and press onto the outer edge to form and even edge then crimp. Prick with a fork, cover and refrigerate for 20-30 minutes.

Preheat the oven to 425°F.

Bake for 15 minutes or until light brown in color. Remove from the oven and let cool completely on a wire rack.

For filling:
Add eggs, yolk and pumpkin to the bowl of an electric mixer and beat well. Beat in sugar, cream, melted butter, salt and all spices. Set the pastry shell on a baking sheet and pour the filling into the crust. Bake for 45-50 minutes or until a knife inserted 1″ from the edge comes out clean. Cool on a wire rack.

For rum cream:
Whip the cream to soft peaks then add rum and powdered sugar and continue to whip to stiff peaks.

Top warm or cold pie with rum cream and serve.

Tagged:

Posted in: Holidays & Entertaining


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