Gluten Free Pumpkin Pie

Pumpkin Pie:

Serving Size: 9, Baking Time: 1 ½ hour

Free From: Gluten/Wheat

Ingredients:

Crust:

1 ¼ cups gluten-free flour blend

1 tablespoon sugar

1 teaspoon xanthan gum

½ teaspoon salt

6 tablespoons room temperature butter*

1 egg yolk

1 tablespoon apple cider vinegar

5-6 tablespoons cold water

Filling:

2 eggs

½ cup sugar

15 oz. canned pumpkin

12 oz. evaporated milk

2 ½ teaspoons pumpkin pie spice

½ teaspoon salt

Directions:

Step 1 – Combine gluten-free flour, sugar, xanthan gum, salt, and butter with a mixer until it forms coarse crumbs. Set aside.

Step 2 – In a separate bowl beat egg yolk, apple cider vinegar, and water. Add to dough and mix until combined. Knead with hands until a smooth dough forms.

Step 3 – Place wax paper on a cookie sheet or cutting board and flatten/roll out dough* until it forms an even 11-inch circle. Cover with plastic wrap and set aside.

Step 4 – Preheat oven to 425 degrees.

Step 5 – Beat two eggs in a bowl, then add sugar, pumpkin, evaporated milk, pumpkin pie spice, and salt. Mix until well blended.

Step 6 – Remove plastic wrap from dough and center an upside-down, ungreased 9 inch pie pan over the dough. Flip the pan so it is right-side-up, turning the tray with it. Peel the wax paper off of the top of the dough. Gently push the dough into the pie pan. Wet your fingers and gently rup tears to repair them. Then fold the overhanging crust down so it is even and sits just under the top of the pan. Slowly pour the filling into the crust.

Step 7 – Bake the pie for 15 minutes, then decrease the oven temperature to 350 degrees and continue baking for 45 minutes, or until a toothpick inserted in the center of the pie comes out clean. Cool for thirty minutes then refrigerate it for 4 hours before serving.

Enjoy warm or chilled.

*Tips and Tricks:

1. Cut butter into tablespoon-sized pieces to make it easier to blend
2. When rolling the dough, sprinkle gluten-free flour on the rolling pin and wax paper to prevent the dough from sticking.

Techniques:

1. Remember gluten-free flour packs together very easily, so keep it looser when measuring it.
2. To get just the yolk of an egg, crack it in the middle of the shell over a bowl, careful to not let the egg fall into the bowl. Pass the egg yolk between the shell halves. The white will fall into the bowl below leaving you with a yolk.
3. When measuring with a measuring cup, use the flat edge of a knife to knock the excess off the top of the cup.
4. When cracking eggs, do it once hard to reduce the risk of shells

Note: This recipe was adapted from BettyCrocker.com.