This gluten-free pie is for anyone who has had pumpkin in just about every form and still can’t get enough of it. Pumpkin spice lattes, pumpkin cookies, pumpkin ravioli… but what about individual pumpkin butter pies? These hand pies are filled with a rich seasonal spread and finished with a cinnamon sugar sprinkle that ensures each bite is heavenly!
INSTRUCTIONS
For the Pumpkin Butter 1. Combine all the ingredients in a heavy-bottomed saucepan. 2. Bring to a boil over medium-high heat, then reduce to low heat. 3. Allow the mixture to simmer for 15 minutes, stirring constantly to prevent it from burning. This will also thicken the mixture. 4. Once finished, the pumpkin butter should be a dark orangish brown color. Remove from the heat and cool completely for 10-15 minutes. For the Hand Pies 1. Combine the flour, sugar, psyllium husk powder, xanthan gum and salt in a food processor. Pulse to combine. 2. Add half of the cold butter to the food processor and pulse 3-4 times on low. Then, add the rest of the cold butter and pulse 2-3 more times. There should be some pea-sized chunks of butter with a crumbly dough. 3. Whisk 1 egg and stir into the mixture. Then, add 1 tablespoon at a time of water, pulsing between just slightly. Be sure not to overmix the dough. After 4 tablespoons, the dough should be slightly sticky and hold together.
8. Repeat with each piece of dough. Use a fork to seal and crimp the edges of the dough together. Then, chill for 30 minutes. 9. Preheat the oven to 400º F. 10. Before baking the hand pies, whisk together the remaining egg and 1 teaspoon of water. Brush the egg wash over each rectangle. 11. Bake for 15 minutes, then remove from the oven. Brush each hand pie with the melted butter. In a small bowl combine the cane sugar, brown sugar and cinnamon. Lightly sprinkle the cinnamon sugar mixture over, then gently shake off any excess. 12. Bake for another 15 minutes. Cover with foil if the hand pies begin to burn. Once golden brown, remove from the oven. 13. Allow to cool for 20 minutes before serving.
4. Divide the dough in half, and carefully shape each half into a flattened rectangle. Wrap each half tightly in plastic wrap and refrigerate for 1 hour. After the allotted time, line 2 large baking sheets with parchment paper. with flour and transfer one half of the dough to it. Use a rolling pin to roll out a 9x12” rectangle. Use a sharp knife or pizza cutter to trim the edges to make it as straight as possible. Then, cut the dough into nine 3.5” rectangles. prepared baking sheets. Repeat steps 5-6 with the other half of the dough. Use a knife to cut a vent into the rectangles that will go on top of the other pieces of dough. 7. Place 2 tablespoons of the pumpkin butter in the center of each rectangle on the baking sheet. Gently place a rectangle of dough on top of each pumpkin-butter-filled rectangle. 5. Lightly dust a clean work surface 6. Transfer the rectangles to the
Essential Living 19
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