Gluten & Dairy Free Black Pepper & Whiskey Pumpkin Pie (Edit recipe)

This isn't your run of the mill, basic pumpkin pie. It has spice. It has a bite. It has a hint of whiskey. And it's gonna leave you coming back for more! I promise you, you have not had a pumpkin pie quite like my Black Pepper Whiskey Pumpkin Pie! Don’t let the black pepper scare you – it really just acts as an agent to enhance all the other classic pumpkin pie flavors you know and love!

30 minutes

50 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	219
Fat:	8 g
Carbohydrates:	31 g
Protein:	1 g
Cholesterol:	1 g
Sodium:	112 mg
Fiber:	1 g
Sugars:	27 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 10

Ingredients

15 oz Pumpkin Purée
3 whole Eggs
1.25 cups Light Brown Sugar
1 Tbsp Cornstarch
0.5 tsp Salt
1.25 tsp Ground Cinnamon
.75 tsp ground Ginger
.25 tsp ground Nutmeg
0.25 tsp ground Cloves
0.5 tsp Black Pepper
3 oz Cinnamon Whiskey
1 cup Dairy Free Whipping Cream
0.25 cup Milk, Use your dairy free milk of choice

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare your pie crust according to the instructions. I used Bob’s Red Mill GF Pie Crust. I recommend chilling your dough for a few hours to make it easier to work with.
Preheat your oven to 375F.
Roll out your dough and carefully add to your pie dish, crimping the edges with your fingers or a fork.
Line your crust with parchment paper and fill with pie weights (or dried beans or dried rice) and bake the crust for 10 minutes. When the 10 minutes is up, remove the parchment paper and weights and pierce the bottom of the crust with a fork to allow steam to escape. Bake for another 7 minutes.
While the crust is par-baking, start on your pumpkin filling. Add your pumpkin puree, eggs, and brown sugar and mix until combined. A hand mixer is not needed but it is easier and helps get the batter nice and smooth.
Add in the cornstarch, salt, cinnamon, ginger, nutmeg, clove, and black pepper and mix until combined. Then fold in your whiskey, heavy cream, and milk until.
Pour your pumpkin filling into the crust, being careful to not fill it too high or it will bleed over onto the edges of the crust.
Bake for 50-60 minutes, checking every 5 minutes from 45 minutes on to make sure the pie is not cracking. It is okay if the center is slightly wobbly – in my oven it was done perfectly right at 50 minutes.
Pumpkin pie is best served cold, so let chill for at least 4 hours after it has cooled.