A World Without Wheat....Easy and Tasty GF Pumpkin Pie

So you might need to make a GF pie for the holidays.  I think pumpkin is an easy to make pie choice: it has only a few steps.  Make a crust, dump and mix up the filling, bake it, chill it and yumm it up!! Of course, you can look for the new Pillsbury GF pie crust at the grocery store and use that instead of making your own: even easier!

This GF crust recipe I provide will work for any pie you should want to make including pecan pie.  This particular recipe is partially from Betty Crocker and is one I have made for decades; my dad always said it hd the perfect custard texture. 

My mom says eating a slice of pumpkin pie is like having an extra vegetable serving.  So it is a healthy sort of pie, not too much sugar either.  If you like your pie sweet add another quarter cup sugar to the filling.  

I like to cook up a butternut squash and run it through a food mill to make it silky smooth for the pie but you can just buy a can of pumpkin, not pie filling which has other stuff; just the pumpkin please. 

Go ahead, bake as easy a pie as is humanly possible and enjoy a tasty yet kinda healthy pie for Thanksgiving, Hanukah or Christmas!

Angie’s GF Pumpkin Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you make the filling.

Filling:

2 eggs

2 cups cooked pumpkin puree or butternut squash (canned is okay)

½ cup sugar

½ tsp. salt

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. cloves

Sprinkle of nutmeg

1 3/4 c evaporated milk (1 can)

Beat eggs well and add the rest of the ingredients and mix it all together with a mixer at low speed until blended.

Put It Together:

Roll out pie crust between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with pumpkin pie mixture.  Sometimes I sprinkle the top with more cinnamon and nutmeg.

Bake in a preheated 425 degree oven for 15 minutes, lower temperature setting to 350 and bake for 45 minutes until just set and the crust is light brown.  Cool and chill at least 2 to 4 hours before serving at or close to room temperature. 

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour