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Buttermilk Pumpkin Pie with Gluten-Free Crust

Gluten-Free Buttermilk Pumpkin Pie

Gluten-Free Buttermilk Pumpkin Pie

Like many, I grew up with the ubiquitous pumpkin pie made from the recipe back of the pumpkin puree can. It’s not that that pie is bad, I just think I knew on some subconscious level that it could be better. Or at least I wanted it to be better. I would choke down a piece once a year and I was good for another 365 days. The thing that changed my opinion about pumpkin pie was realizing the original recipe could be altered. That mind-blowing realization took a little longer to sink in than others. It happened to me in my early twenties which coincided with simple advances in my life like getting the Internet at home, reading food magazines, and blogging. And that was around the same time I learned that there was much more to salad than Ranch dressing and iceberg lettuce. It’s the small things that are so huge, like making Buttermik Pumpkin Pie – a small tweak with a big impact.

Gluten-Free Buttermilk Pumpkin Pie-6
Pumpkin pie can be anything you want it to be – be it creamy, custardy, frozen, or flavored in a thousand different ways. This recipe is similar to pumpkin pies that use sour cream. The buttermilk gives the pie filling a nice tang that goes splendidly with the brown sugar and maple syrup I used to sweeten it. The pumpkin flavor is still there shining through. The texture is creamy. It’s everything I want pumpkin pie to be. And then some. (p.s. I made Molasses Whipped Cream for the topping. There’s no going back after that, I swear.)

Buttermilk Pumpkin Pie fillingButtermilk Pumpkin Pie-4
I’ve had the pleasure of working with one of my favorite brands for the past two year, Pamela’s Products. I feel like their flour blends and mixes were a huge game changer for me. The biggest was their Bread Mix which is THE BEST flour blend for gluten-free pie crust. I don’t say that lightly! I’ve made my fair share of tarts because I hadn’t had much luck creating a really good from-scratch pie crust on my own. So, I now buy big bags of the Bread Mix so there’s no shortage of pie. That would be a bad thing. (Did I also tell you I’m a reformed pie hater? I used to be crazy.)

Pamela's Bread Mix
If you want to see my step-by-step photos for making a gluten-free pie crust, see this post (scroll to below the recipe), or watch Pamela (THE Pamela) demonstrate how to make the crust in this video. You can roll the crust, or press it into the pan. I go back and forth depending on my mood. It’s just important to keep things cold – cold butter and chilled dough.

Gluten-Free Pie Crust-2 (more…)

Gluten-Free Onion Rings with Pumpkin Sage Aioli

Gluten-Free Onion Rings with Pumpkin Sage Aioli

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Way back in the summer, which feels like ages ago now (ha!), I made some gluten-free onion rings one night to go along with our dinner. I don’t normally do a lot of deep frying, so it’s pretty unusual for me to have a pan full of hot oil. I think we were making falafel that night, and so I thought I would take advantage of the opportunity. I know onion rings may seem like something you’d only eat with a burger or other kinds of fast food, and not really something you’d make at home, but I’m here to tell you – it’s worth it! And besides, it can be very, very hard to find Gluten-Free Onion Rings, so why not make them yourself? I gave them a little fall twist by making the batter with hard apple cider and serving them up with Pumpkin Sage Aioli. Oh, yes I did!

Hard Cider Onion Rings and Pumpkin Sage Aioli-4

This recipe is about as simple as you can get. I used Pamela’s Baking & Pancake Mix (my personal favorite) for the batter. Using a high-quality gluten-free mix takes the guesswork out of combining a bunch of gluten-free flours and starches. That’s actually how I decided to make onion rings in the first place. I was craving them like crazy and didn’t want to mess around with coming up with a batter that could potentially fail, or slide off the onions once they hit the hot oil. I remembered that I had a bag of the baking and pancake mix in my cupboard. Using that mix made it a snap to make gluten-free onion rings. (p.s. This mix also make the most fantastic gluten-free pancakes ever. I just stocked up on a giant bag to get me through the holidays! Whole Foods is having a great sale right now!)

Pamela's Baking and Pancake Mix (more…)

Maple Sage Turkey Rub

Maple Sage Spice Rub and How to Dry Brine Turkey

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So…Thanksgiving. I can’t lie. I’m so excited for Thanksgiving to come. I start thinking about my menu months in advance, which sounds silly, I know. But there’s a lot of pressure to create the perfect meal for that one day every November where we sit together as a family, reflect, and talk about gratitude. That should be a daily occurrence, shouldn’t it? But I guess it’s good to have a dedicated holiday too. So. The food. I said I wasn’t going to do another turkey this year. Truth be told, we get a little tired of turkey. Ha! I usually end up making 2-3 turkeys for work projects and practice. This year is no different! Except that this year I came up with a new Maple Sage Spice Rub that is going to knock your socks off. (p.s. I am 100% in love with my new walnut platter from Black Canyon Cutting Boards. GORGEOUS does not even begin to describe it!)

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In year’s past I have wet brined our Thanksgiving turkey along with aromatics. This is done by submerging the turkey in a solution of kosher salt, sugar, herbs, garlic, etc., for a few days to allow the flavors to permeate the meat. No more! No more, I say! I love the way the turkey turns out, but…and this is actually a HUGE but…it’s so messy and it can be hard to find enough space in an already overflowing refrigerator. Solution? Dry brining by means of a flavorful spice rub mixture. Learning how to dry brine turkey will change your life! (more…)