Glutenfri Pumpapaj

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1. 1
   Dust a large piece of parchment paper and your rolling pin generously with gluten-free all-purpose flour. Roll out 1 disk Gluten-Free Pie Crust on parchment ⅛" thick. Fit dough into a 9" pie dish and trim edge, leaving a ½" overhang. Crimp edge decoratively and chill shell 30 minutes. (Reserve parchment for second dough disk.)
2. 2
   Repeat rolling with second disk of Gluten-Free Pie Dough (if using) to ⅛" thick. With a 2" leaf-shaped cutter, cut out 16 leaves. Transfer pastry leaves to prepared baking sheet and chill until firm, about 15 minutes.
3. 3
   Place rack in middle of oven; preheat oven to 350°. Line a rimmed baking sheet with clean parchment paper.
4. 4
   Whisk together 1 large egg yolk with 1 tsp. water. Brush leaves with egg wash (being careful not to drip onto edges; reserve remaining egg wash for pie crust). Bake leaf cookies until golden brown, 10–12 minutes. Transfer cookies to a wire rack and cool.
5. 5
   Increase oven temperature to 375°.
6. 6
   In a 3–3½-qt. heavy saucepan, gently boil 1 cup dark-amber maple syrup until a small amount dropped into a bowl of cold water forms a soft ball (about 235-240°F on a candy thermometer); cool slightly.
7. 7
   In a large bowl whisk together 2 large eggs, 2 cups canned pumpkin purée, 1 cup heavy cream, ⅔ cup whole milk, 1 tsp. cinnamon, 1 tsp. ground ginger, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Slowly whisk in reserved maple syrup.
8. 8
   Transfer pie dish to a rimmed baking sheet lined with foil. Pour filling into pie shell; brush edges of the pie crust with reserved egg wash. Bake pie until filling is set, but center is still slightly jiggly, about 1 hour. (Filling will continue to set as pie cools.) Transfer pie to a wire rack to cool completely.
9. 9
   Garnish pie with leaf cookies (if using) just before serving. Do ahead: Pie shell may be made 1 day ahead and chilled, covered loosely with plastic wrap. Leaf cookies may be made 1 day ahead and kept in an airtight container at room temperature. Editor’s note: This gluten-free pumpkin pie filling was first printed in the November 1996 issue of ‘Gourmet’ as ‘Maple Pumpkin Pie’ Head this way for more gluten-free options for your Thanksgiving table →