Gluten Free Pumpkin Pie
Makes one pie. Increase recipe as needed.
Pumpkin Custard
Ingredients
2 cups mashed pumpkin
2 tablespoons corn starch
1 cup white sugar
1 cup brown sugar
2 eggs OR
½ cup applesauce
1 teaspoon cinnamon
Pinch nutmeg
½ teaspoon ground cloves
1 ½ cups milk or non-dairy milk
1 ½ cups cream or thick coconut milk
Method:
Mix all ingredients except milk and cream. Heat milk and cream until hot but not boiling. Add pumpkin mixture to it, stir for 2 minutes on medium heat then remove from heat.
Pie Crust
Ingredients:
1¼ cup white rice flour
¼ cup potato starch
½ cup corn starch
1 teaspoon xanthan gum
1 tablespoon sugar
½ teaspoon salt
1 teaspoon baking powder
2/3 cup cold butter, chopped
1 large egg OR
4 tablespoons applesauce
3 tablespoons ice-cold water
2 teaspoons rice vinegar
Extra flour for rolling
Method:
Stir together flours, xanthan gum, sugar, salt & baking powder. Add in butter, breaking into dry ingredients until mixture resembles coarse meal. Add the egg or applesauce, stirring just enough to combine.
Add cold water and vinegar. Stir with fingers until crust is manageable, but not tough or over-mixed.
Divide into two pieces, pat into balls, and wrap thoroughly with plastic wrap. Chill for 1 hour.
Use as needed.
Make pumpkin custard & pie crust.
Roll out pie crust into circle two sizes larger than pie pan.
Grease and flour pie pan. Gathering pie crust with floured rolling pin, ease onto pie pan, gently pressing into it. Crimp edges. Bake in 400 degree oven for 5 minutes, then pour pumpkin filling into it. Bake in 400 degree oven for 10 minutes, then reduce heat to 325 until pies are set and crust is golden.
Cool then serve.
