Thanksgiving without pumpkin pie is like the 4th of July without fireworks. For a pumpkin pie that everyone can enjoy, we tapped Chef de Cuisine, Diego Ochoa of Gather, a new restaurant on the South Boston waterfront. Here’s his recipe for a gluten-free pumpkin pie.
Diego Ochoa, Chef de Cuisine
75 Northern Avenue
Boston, MA, 02210
1 ½ cup gluten free all-purpose baking flour
1 tsp. salt
½ cup vegetable oil
2 tbsp. French vanilla soy creamer
Combine dry ingredients. Use mixer to add wet ingredients. Flatten dough. Refrigerate for at least 30 minutes.
2 cups fresh pumpkin
1 cup French vanilla soy creamer
¾ cup brown sugar
¼ cup cornstarch
1tbs dark corn syrup
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. salt
1/8 tsp. ground cloves
Combine ingredients. Place on top of pie crust. Bake pie at 350 degrees for about 60 minutes.
Diego Ochoa is originally from Columbia. He started his culinary career at The Federalist in XV Beacon Hotel. In 2002, he joined the Briar Group as a cook at Azure in the Lenox Hotel, where he served for 8 years. In 2010, Diego was part of the opening team of Anthem Kitchen + Bar in Faneuil Hall. He later took over the kitchen at the Harp. Ochoa is now the Chef de Cuisine at Gather, the Briar Group’s latest hospitality endeavor in the South Boston waterfront district.