Gluten-free Pumpkin Pie
|Gluten-free Pie Crust|
|Rice Flour||1/2 C.|
|Tapioca Flour||1/2 C.|
|Xantham Gum||1 tsp.|
|Butter||1 stick (4 oz./8 Tbsp.)|
|Ice Water||1/2 C.|
|Apple Cider Vinegar||1 tsp.|
|Pumpkin||1 can (15 oz.)|
|Condensed Milk||1 can (14 oz.)|
|Ground Cinnamon||1 tsp.|
|Ground Ginger||1/2 tsp.|
|Ground Nutmeg||1/2 tsp.|
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.
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.