I LOVE anything with pumpkin, especially pumpkin pie. Its one of those staple “Fall,” foods, like chili and cornbread(which I am making tonight!).
When I made this gluten free pumpkin pie, my plan was to take it to friends/family.
Unfortunately, that did not happen and they were gone within 2 days. Oops. But we surely enjoyed every bite!
GF Pumpkin Pie
Crust:
1 ¼ cup white rice flour
½ teaspoon salt
1 tablespoon sugar
1 stick of butter(1/2 cup)
4 tablespoon cold water
¼ teaspoon baking powder
Filling
1 15oz can of pumpkin
1 12 oz can of evaporated milk
1 tablespoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ginger
2 eggs
½ cup brown sugar
2 tablespoon white sugar
1. Preheat the oven to 425 degrees F.
2. Combine flour, baking powder, salt and sugar in a food processor.
3. Add butter and pulse until crumbly. Add water. Pulse a few more times.
4. Pour crumbs out and knead until a dough is created. Split into 4 pieces for 4 smaller pies or use the whole thing for a 10 inch pie with a thicker crust.
5. Spread into ramekins or pie pan. (Because of the rice flour, the dough will be sticky. It probably won’t work to roll it out like regular pie crust).
6. Combine filling ingredients in a food processor or blender. Blend until combined.
7. Pour into crusts. Cook for 15 minutes. Turn the heat down to 350 degrees. Cook for 45-60 minutes more, or until the crust begins to get lightly browned.
