Make gluten-free pie crust – I purchased a box of “Perfect Pie Crust” from the Gluten Free Pantry. Just follow the directions on the box.
Once the crust has chilled for 60 or more minutes, divide the dough in half. I opened up a Ziplock bag (1 gallon size) by slicing down the sides and leaving only the bottom in tact. Place the ball in between the two pieces of plastic. Roll to edges of bag. Peel back the top layer of plastic. Place a tin pie pan (top-side down) and gently flip over both the pie pan and the dough. Press the dough into the pan. Remove the plastic and shape the dough into the pan to your liking.
I usually stick the pie tin back into the fridge to keep the dough cool. While this is cooling again:
1 – 15oz can of Farmer’s Market Organic Pumpkin Pie
3/4 cup sugar (I used dextrose)
1 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
1/2 t. ginger (ground)
1/2 t. ground cloves
2 eggs (1 whole, 1 egg white)
12 oz. evaporated milk
In a small bowl, combine the sugar, cinnamon, salt, nutmeg, ginger, and cloves. In a separate bowl, combine the pumpkin, eggs, and evaporated milk. Mix well. Once creamy, mix in the dry ingredients.
Pre-heat the oven to 425F. Bake the pie at 425 for 15 minutes. After 15 minutes, reduce the temperature to 350F and bake for an additional 40-50 minutes.
This was a complete fluke! I wanted to make a GF pumpkin pie for Thanksgiving. I had never made a homemade crust before – let alone a GF one! It turned out incredibly well!! My husband, who loves pumpkin anything, actually preferred the GF version of pumpkin pie to the “traditional” pumpkin pie!!