Best Gluten-Free Version: Easy Gluten-Free Pumpkin Pie
by The Art of Gluten-Free Baking

Crust Ingredients:
2 1/3 cups Jeanne’s Gluten-Free All-Purpose Flour Mix
1 tbsp granulated sugar
1/4 tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into pieces (you can also use lard)
1 tbsp vinegar (like apple cider vinegar)
5-7 tbsp cold water

Filling Ingredients:
2 large eggs
1/2 cup (105g) dark or light brown sugar (I like dark brown)
1 1/2 cups evaporated milk, cream, or dairy substitute (see below for rice evaporated milk substitute)
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp salt
1 1/2-2 cups pumpkin puree or one 15 oz can of pumpkin puree
2 tbsp melted butter (or butter substitute)
Extra tapioca flour for rolling out

Crust Instructions:
Place flour, sugar, and salt into a large bowl. Mix together with a spoon until combined. Add butter pieces to the dry ingredients mixture. With fingers, start rubbing together the butter and the dry ingredients. This will take some time. Do this until the resulting mixture looks like wet sand mixed with pebbles.

Add the vinegar and rub into the mixture. Add water a TBL at a time, rubbing into the mixture. You want to add enough to create a dough that holds together well, but isn’t wet.

Divide the dough into two fairly equal pieces, shape into disks, and wrap each disk separately in plastic wrap. Refrigerate the disks for 20-30 minutes.

When the disks are chilled, remove the first disk of dough from the fridge and place on your prepared rolling surface and sprinkle top of dough with tapioca flour. With your rolling pin, carefully and patiently roll out the dough into a 12″ circle. Lift the pin with the dough rolled around it and put on the top of your pie pan.

Unwrap the dough from your rolling pin onto the pie pan so the pan is covered evenly. Now carefully press your dough into place.

Filling instructions:
Preheat oven to 450 degrees.

Prepare your pie crust dough. Keep it refrigerated until ready to roll out.

Beat eggs with a whisk. Beat in brown sugar, and spices. Mix well. Stir in evaporated milk or cream. Stir in pumpkin puree and mix well. Add melted butter and mix well.

Roll out pie crust dough and use it to line your 9″ pie pan. Pour filling into pie pan. Place into preheated oven. Immediately reduce temperature to 375 degrees and bake for about 60 to 75 minutes–or until a tester inserted into the middle of the pie comes out fairly clean (and not goopy).

Allow to cool to room temperature to allow the custard to set before serving.


Photo via The Art of Gluten-Free Baking