Gluten-Free Pumpkin Pie

December 3rd:

Gluten-Free Pumpkin Pie

Nothing screams the holidays like pumpkin pie. So here is the best gluten-free pie I have ever made. There is no need to apologize for a flavorless, dry crust or a runny filling because this pie can hold it’s own. I used the recipe for The Best Gluten-Free Pie Crust Ever I posted earlier this year.

 

Ingredients for the Crust:

  • 2 1/2 Cups of Pamela’s Baking Flour (this can be found at whole foods)
  • 1 Tablespoons of Sugar
  • 1 teaspoon of salt
  • 1 cup of butter or about 2 sticks cut into pieces. If you want it really flakey you can add a wee bit more.
  • 3/4-1 cup of cold water
  • Decorating sugar

The Creation of the Dough:

  1. Combine flour, sugar, salt, and butter. I used my hands to mash up the mixture under the butter was evenly distributed throughout in small balls.
  2. Once the mixture is combined, slowly add the water using a spatula. Add more water if the dough is still crumbly or having trouble coming together.
  3. Use your hands to mold the dough into a ball and divided the dough in half. Make the dough into a disk and cover it with plastic wrap. Repeat the last step with the second ball of dough.
  4. Chill the dough in the refrigerator for 2 hours or overnight.
  5. When you are ready to roll out the dough DO NOT let the dough come to room temperature. This is a very buttery dough, making it more difficult to roll out the warmer it gets.
  6. Once the dough is rolled and filling is made or poured, add the decorating sugar to the top for flare.
  7. Bake in oven at 425 degrees for 20 minutes.
  8. Then, remove pie from oven and let cool.

Ingredients of the Filling:

  • pumpkin pie filling
  • two eggs
  • 3/4 evaporated milk
  • 1 teaspoon of vanilla
  • 1 teaspoon of pumpkin pie spice

Creation of the Pumpkin Pie

  1. Preheat oven to 375º
  2. Combine pumpkin pie filling, eggs, evaporated milk, vanilla, and pumpkin pie spice together.
  3. Pour the filling into the cooled pie crust.
  4. Place the pie in the oven for 60 minutes or until the pie no longer jiggles.

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