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Thursday, October 25, 2012

Gluten Free Pumpkin Pie


Picture this: 
It's November. Not quite Thanksgiving, but still close enough for pumpkin pie. 

You're around 9 years old, kind of a chubster, and you love pumpkin pie, especially with a sweet dollop of whipped cream on top. 

Everyone sits down to eat their pumpkin pie, and you savor every bit of that thin slice. 

Once you're finished, you notice you brother hasn't touched his yet. In fact, he is still in the other room reading Calvin & Hobbes. 

Your mom jokingly says, "Justin, come eat your pie or I'm going to eat it for you!" 

You know she's kidding, but then you get an idea in your head. You could have one more taste of that pumpkin-y goodness. You could eat his piece. 

So, when you're mom isn't looking you quickly scarf it down and leave the room. A few minutes later when he comes to eat his piece, your crime is discovered. And you get in trouble. 






I LOVE anything with pumpkin, especially pumpkin pie. Its one of those staple "Fall," foods, like chili and cornbread(which I am making tonight!).

When I made this gluten free pumpkin pie, my plan was to take it to friends/family.

Unfortunately, that did not happen and they were gone within 2 days. Oops. But I surely enjoyed every bite, and I didn't have to steal from anyone to enjoy it.

Gluten Free Pumpkin Pie

Crust:
1 ¼ cup white rice flour
½ teaspoon salt
1 tablespoon sugar
1 stick of butter(1/2 cup)
4 tablespoon cold water
¼ teaspoon baking powder

Filling
1 15oz can of pumpkin
1 12 oz can of evaporated milk
1 tablespoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ginger
2 eggs
½ cup brown sugar
2 tablespoon white sugar

1. Preheat the oven to 425 degrees F. 
2. Combine flour, baking powder, salt and sugar in a food processor. Add butter and pulse until crumbly. Add water. Pulse a few more times. Pour crumbs out and knead until a dough is created. Split into 4 pieces for 4 smaller pies or use the whole thing for a 10 inch pie with a thicker crust. 
3. Spread into ramekins or pie pan. (Because of the rice flour, the dough will be sticky. It probably won't work to roll it out like regular pie crust).
4. Combine filling  ingredients in a food processor or blender. Blend until combined.
5. Pour into crusts. Cook for 15 minutes. Turn the heat down to 350 degrees. Cook for 45-60 minutes more, or until the crust begins to get lightly browned. 



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