Gluten-free Pumpkin Pie

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. 

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