Gluten Free Pumpkin Piepumpkin-pie

Serves 8

Gluten Free Pie Crust *(recipe below)
3 Eggs
1 1/4 cups evaporated milk (or whole milk**)
1/4 cup lowfat 2% milk
1 can pumpkin puree
1/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 teaspoons cinnamon
1 teaspoon ground ginger

Follow directions for Gluten Free Pie Crust and prebake for 12-15 minutes.

Combine the eggs, evaporated milk, and milk (**If using whole milk instead of evaporated milk, add additional 1/3 cup cane sugar when whisking in brown sugar). Whisk in the brown sugar.

Add the salt and spices. Whisk until completely blended and smooth. 

Allow the pumpkin mixture to rest for 15 to 20 minutes before filling the pie crust.

Pour the pumpkin mixture into prebaked crust. Place in the oven at 350°F (180°C) and bake approximately 40 to 50 minutes – center of pie will no longer jiggle.

Per Serving: 389 Calories; 12g Fat (7g sat); 10g Protein; 48g Carbohydrate; 4g Dietary Fiber; 113mg Cholesterol; 231mg Sodium.

 

Gluten Free Pie Crust
1 1/4 cups gluten free baking mix*(recipe below)

1 1/2 teaspoons sugar, omit with savory crust
1/4 teaspoon salt
6 tablespoons unsalted butter (for vegan pie crust use coconut oil and omit egg)
1 tablespoon lemon juice
1 egg

Combine gluten free mix with sugar and salt in food processor and pulse to combine. Add small cubes of butter and pulse each time until butter just becomes incorporated into mixture. When all of butter is added then mixture should resemble fine crumbs. Pulse in the lemon juice and finally the egg until the mixture just comes together to form a ball. Refrigerate the dough until ready to use. Wrap in plastic wrap or place in a glass bowl with tightly fitting lid to prevent dough from drying out.

If pre-baking the pie crust, roll out the crust into about a 10 inch circle and carefully press into a 9 inch pie plate, crimping edges as desired. Use a fork to prick the bottom of the crust in at least five places so that the crust does not bubble up during pre-baking. Preheat oven to 350. Cover the edges of the pie crust with foil to prevent from burning. Bake for about 12-15 minutes if recipe calls for prebaked crust.

 

Basic Gluten Free All Purpose Flour Mixture

Note: You can vary the ingredients here according to your liking. In general, this combination works well as a replacement when recipes call for all purpose flour. Makes just over 3 cups.

Combine the following ingredients:

1/2 cup almond meal flour
2 cups brown rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/2 teaspoon xanthan gum

Whisk together in a large bowl. Store in airtight (preferably glass) container. To have more on hand, double or triple the recipe.

Other flours that make great additions: amaranth flour, coconut flour (best in smaller quantities), quinoa flour, garfava bean flour, sweet potato flour