Recipe ·
Perfect Pumpkin Pie
Park Lane Pantry Gluten Free Pumpkin Pie Ingredients:
150 grams of gluten-free flour
1/2 Tbsp honey
1/2 tsp salt
7 Tbsp very cold unsalted butter, cut into cubes 1/4 cup + 1 Tbsp ice cold water
2 cups mashed, cooked pumpkin
1 12 oz can evaporated milk
2 eggs, beaten
3⁄4 cup brown sugar
1⁄2 tsp ground cinnamon
1⁄2 tsp ground ginger
1⁄2 tsp ground nutmeg
1⁄2 tsp salt
1⁄2 cup Park Lane Pantry Granola
1/2 cup whipped cream
sprinkle of cinnamon
150 grams of gluten-free flour
1/2 Tbsp honey
1/2 tsp salt
7 Tbsp very cold unsalted butter, cut into cubes 1/4 cup + 1 Tbsp ice cold water
2 cups mashed, cooked pumpkin
1 12 oz can evaporated milk
2 eggs, beaten
3⁄4 cup brown sugar
1⁄2 tsp ground cinnamon
1⁄2 tsp ground ginger
1⁄2 tsp ground nutmeg
1⁄2 tsp salt
1⁄2 cup Park Lane Pantry Granola
1/2 cup whipped cream
sprinkle of cinnamon
Preheat oven to 400 F.
Add flour, honey and salt to a food processor. Pulse a couple of times to blend. Then add cold butter and pulse until most of the butter is the size of peas.
Take food processor off of base and stir in water by hand.
Transfer the dough to a lightly floured surface and form into a tight circle.
Flatten the circle, wrap in saran wrap and place in the refrigerator for at least one hour.
Line your counter with saran wrap, dust it with flour, and then put the chilled dough on top.
Sprinkle top of dough with a little more flour, top with a large piece of saran wrap, and roll out into a large circle to fit your pie pan.
Remove from saran wrap and gently transfer to pie pan.
In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer.
Pour pumpkin mixture onto pie crust.
Bake for 40 minutes or until knife inserted 1 inch from the edge comes out clean.
Sprinkle Park Lane Pantry granola along the edges of the pie crust.
Top center of pie with whipped cream and a sprinkle of cinnamon.
Add flour, honey and salt to a food processor. Pulse a couple of times to blend. Then add cold butter and pulse until most of the butter is the size of peas.
Take food processor off of base and stir in water by hand.
Transfer the dough to a lightly floured surface and form into a tight circle.
Flatten the circle, wrap in saran wrap and place in the refrigerator for at least one hour.
Line your counter with saran wrap, dust it with flour, and then put the chilled dough on top.
Sprinkle top of dough with a little more flour, top with a large piece of saran wrap, and roll out into a large circle to fit your pie pan.
Remove from saran wrap and gently transfer to pie pan.
In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer.
Pour pumpkin mixture onto pie crust.
Bake for 40 minutes or until knife inserted 1 inch from the edge comes out clean.
Sprinkle Park Lane Pantry granola along the edges of the pie crust.
Top center of pie with whipped cream and a sprinkle of cinnamon.
