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    Home / Recipes / Recipes / Baked Goods

    Gluten Free Pumpkin Pie

    Oct 26, 2010 · Leave a Comment

    Gluten Free Pumpkin Pie
    Baked GoodsDairy FreeDesserts

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    Ingredients

    Pie Crust:
    1¾ cups Mama’s Almond or Coconut Blend Flour or your favorite G-Free Flour Blend
    3 Tbsp. sugar
    ¼ tsp. salt
    ¼ tsp. xanthan gum
    6 Tbsp. butter or dairy free margarine, partially melted
    2 Tbsp. Spectrum Shortening
    1 egg white
    3-4 Tbsp. cold water

    Pie Filling:
    1 ¾ c. mashed, cooked pumpkin or canned pumpkin (plain, not seasoned)
    ½ tsp. salt
    1 ½ c. milk [whole or 2%, or vanilla soy or almond]
    3 large eggs
    ⅔ c. packed dark brown sugar
    1 ¼ tsp. cinnamon
    ½ tsp. ground ginger
    ½ tsp. nutmeg
    ¼ tsp. ground clove

    Directions

    For the Crust:
    In a medium bowl, combine flour, sugar, salt and xanthan gum.

    Partially melt butter. Add butter and shortening to pie mix. Add egg white and 4 Tbsp. of the water to mix. Cut the ingredients in with pastry cutter or fork until dough is mealy. Add water as needed to form a smooth dough.

    Dough will be somewhat moist and be easy to roll out. Spray two pieces of wax paper with cooking spray. Roll dough between wax paper about ¼-inch thick and 12 inches in diameter. Gently peel back top piece of wax paper. Carefully flip pie crust over onto 8 or 9 inch pie plate. Gently peel back top layer of wax paper. Trim pastry gently around pie plate leaving ½ inch overhang. Make small repairs as necessary. Fold over-hang under and flute edges or press edges with a fork.

    For the Filling:
    Add all filling ingredients to a large bowl or stand mixer & mix until completely blended.
    Pour the filling into the unbaked crust and bake on lower rack in a 425 degree oven for about 50 to 60 minutes or until a knife comes out clean when tested about an inch from the side.  If the middle looks a bit jiggly, that's OK.

    A Recipe Conversion by Gluten Free Mama

    « Easy Gluten Free Dinner Rolls
    Simply Roasted Okra »

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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