Gluten-free Pumpkin Pie
| Ingredients | Amount |
|---|---|
| Gluten-free Pie Crust | |
| Ingredients | Amount |
| Rice Flour | 1/2 C. |
| Tapioca Flour | 1/2 C. |
| Xantham Gum | 1 tsp. |
| Butter | 1 stick (4 oz./8 Tbsp.) |
| Salt | 1/2 tsp. |
| Sugar | 1 Tbsp. |
| Ice Water | 1/2 C. |
| Apple Cider Vinegar | 1 tsp. |
| Pie Filling | |
| Ingredients | Amount |
| Pumpkin | 1 can (15 oz.) |
| Condensed Milk | 1 can (14 oz.) |
| Eggs | 2 large |
| Ground Cinnamon | 1 tsp. |
| Ground Ginger | 1/2 tsp. |
| Ground Nutmeg | 1/2 tsp. |
| Salt | 1/2 tsp. |
Directions
Gluten-free Pie Crust:
Mix together all the dry ingredients and crumble in the butter.
Add water/ACV mixture and mix until smoothe. Add more or less water as needed to form a soft, pliable consistency.
Roll out onto a sheet of waxed paper for easier transfer into a pie pan.
Bake @ 375º for 10 minutes, remove from oven, fill and continue baking.
Pumpkin Pie Filling:
Preheat oven to 425º F. Whisk pumpkin, condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes @425º then reduce oven temperature to 350º F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
