Wednesday, November 19, 2008

Cardamom Pumpkin Custard Pie (Gluten Free)

(Reprinted from November 21, 2007.
This is a delicious variation on the traditional pumpkin pie! Cardamom gives this pie exceptional flavor. This pie miraculously creates its own crust and is a wonderfully light alternative to a traditional pumpkin pie! Enjoy!!)


Sounds kinda like a crazy rock song doesn't it... or a strange version of Cinderella... or an odd way to play Twister... ;-)

It's actually just a simple. little. delicious. pie.

I've been wracking my brain to figure out exactly what pie I wanted to make this Thanksgiving. I will make a Libby's traditional pumpkin pie. You just can't beat tradition sometimes folks. And I really LOVE a Libby's pie... but you know me... I want to try something new... something different!

So last weekend, I made a test run on a simple, easy, one-bowl pie recipe (crust and all!) I love this pie because it creates it's own crust! For us gluten-freebies, anything to make crust-making easier, is completely worth it! Also, with the exception of one ingredient, the pie is naturally gluten-free. And, to make it even easier, most of the ingredients are pantry friendly! You probably have all of them right now just waiting to be used!

It's light and cozy. Simple and slightly sweet. I loved this pie cold, but it was very good warm! SO it's perfect either as a make-ahead dish (my favorite kind!) or to make right away! Whichever you prefer!

I took most of this pie to work because Michael is not a custard lover (although he loves quiche... I don't get it!) The folks at work ate the whole thing with smiles on their faces (and didn't have a clue it was gluten-free!) So I think this would completely pass with your gluten-happy family at Thanksgiving!! I'll be making this pie again tonight and putting it in the fridge for the big day tomorrow!



Cardamom Pumpkin Custard Pie
Created by Carrie of Gingerlemongirl.com
Free of gluten and soy
For a printer friendly version of this recipe, click here.

4 eggs
3/4 cup sugar
2 cups milk (I used canned, evaporated milk)
1 tsp. vanilla
1/2 cup pure pumpkin puree
1/4 cup sorghum flour
1/2 tsp. *cardamom
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg

Directions:
Beat eggs with sugar until light and fluffy. Add milk, vanilla, and pumpkin puree. In a small bowl, mix sorghum flour, and spices. Whisk in flour mixture a little bit at a time, making sure it's fully incorporated with egg mixture. Pour custard into a lightly greased pie tin. Sprinkle top of custard with additional cinnamon and grated nutmeg, if desired. Bake at 350 for 35-45 minutes or until knife inserted in center comes out clean. During baking the flour will form a light crust around the top and bottom of the pie! Cut to serve in wedges. Garnish with a generous spoonful of whipped cream and a sprinkling of cinnamon.

*NOTE: If you do not have cardamom on hand, it's okay! Leave it out! The nutmeg will provide enough flavoring, but I love the scent and taste of cardamom!


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11 comments:

  1. I think I'll try this with my pumpkin-like squash. I'm still trying to use up the first one and I have seven more to go! I LOVE custard and hate making gf pie crust.

    Thanks, Carrie!

    ReplyDelete
  2. Thanks Kay!! I think you'll really enjoy it! I actually might make it with mashed sweet potatoes since that is what I have at home right now! ;-) I'm also going to try it with turbinado sugar!

    I hope you'll enjoy it!

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  3. This sounds great. I'm going to give it a try. Thanks!

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  4. Just made this, admittedly with a few changes!! Butternut squash, semiskimmed milk, chinese 5 spice powder (no cardamom, vanilla or nutmeg in cupboard!) and rice flour!! It's out of the oven, so I haven't tried it cooled down yet, but the hot version is pretty tasty! This is what food's all about though, right? Playing about with what you've got!

    Very nice, would recommend. I've never made pumpkin/squash pie before as I'm English, so we don't really do it over here. I only had pumpkin pie for the first time 2 years ago! Nevertheless, I feel this has been pretty successful!

    ReplyDelete
  5. WHAT?! This is crazy. I am absolutely making it when I'm not too tired to stand up from working. I love cardamom ANYTHING. The two things I can't recreate gluten-free, the only two things I miss, are a cardamom bread my mom used to make for Christmas and crusty French bread. But anything with cardamom works for me!

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  6. I don't think I've ever knowingly eaten cardamom. I always look at it in the spice aisle. I'm gonna have to get some and try this because I'm not a fan of traditional pumpkin pie!

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  7. Oh, this looks so very good. But is the sorgum flour very important or could I subsitute something else? I don't have any on hand and never used it before...though I guess if pumpkin pie could try something new (the cardamom), I can too :)

    ReplyDelete
  8. Ooh - that looks really great, Carrie! I already made a GF pumpkin pie with crust last week, so I might try this one next week (will have to sub soy for the milk though). Thanks for the idea!

    Angie

    Gluten-Free, Dairy-Free, Sugar-Free

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  9. Do you think it would work to use a can of coconut milk instead of the evaporated milk? My husband LOVES CARDAMOM! Also, would this work with superfine brown rice flour instead of the sorghum flour?

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  10. M - yes any type of non-dairy milk should work perfectly in this recipe!! And Brown rice flour will work fine! No problems there! Would love to know how it works out for you!

    ReplyDelete

Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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