Gluten free recipe for:

Pumpkin Pie

Gluten free pumpkin pie!  Who needs to say more?

Submitted by: Becky
Prep Time: 20 Minutes
Cook Time: 55 Minutes

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Ingredients: Pie Crust:
1 cup rice flour
1/2 cup tapioca starch
1/2 cup cornstarch
1/4 cup potato starch
1/2 tsp.salt
1 tsp xanthan gum
1/2 cup butter flavored Crisco
1/2 cup butter
1 egg
1 Tbsp GF vinegar
4 Tbsp iced water

Pie Filling:
15 oz canned pumpkin
14 oz sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt

Pie Crust (enough for three 9-inch crusts):
1.  Blend together starches, flour, xanthan gum, and salt.
2.  Cut in the butter and Crisco until you have dough the size of lima beans.
3.  Beat the egg with the fork and add in GF vinegar and ice water.
4.  Stir ingredients together into a ball and refrigerate for at least one hour.
5.  Remove the dough from the refrigerator and separate into three equal parts.  You have enough dough for to three 9 inch pie crusts.
6.  Place dough on wax paper that is sprinkled with rice flour and roll out.
7.  Invert dough from wax paper into pie tin.  Shape the dough into pie pan, removing any excess.  Crinkle edges.

Baking the pumpkin pie:
1.  Preheat oven to 425 degrees.
2.  Whisk pie FILLING ingredients in a medium bowl until smooth.
3.  Pour into crust and bake for 15 Minutes.
4.  Reduce heat to 350 degrees and bake for 35 minutes or until done.  Check edges of pie frequently.  If they start to become too brown, wrap just edges with aluminum foil.
5.  Cool before serving.

With gluten free cooking, we advise you to take every effort to ensure that all your ingredients are gluten free. We strongly recommend checking with manufacturers to ensure that ingredients are completely gluten free, and that they and the lines they are produced on are not cross contaminated with any gluten containing ingredient.

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