Pumpkin Pie (easily adaptable for casein free)
Flaky Pie Crusts:
This makes a double crust. If you are going to all of this work, you might as well make two crusts. You can bake two pies or save half of the crusts for later.
11/2 cups gluten free flour mix - ***For the gluten free flour mix we used 2 cups brown rice, 2/3 cup potato starch, and 1/3 cup tapioca starch. We actually triple this recipe, add it to a big container and use if for almost everything.
3 T sweet rice flour (you can get this from Ener-G)
2 t sugar
1/4 t salt
9 T cold unsalted butter (we used Earth Balance to make it casein free)
1 jumbo egg
1 T cider vinegar (Rebecca's recipe called for 1 1/2 T but that made it smell way too vinegary, so we dropped off 1/2 T - reduced the smell and it worked just fine)
Mix together the gluten free flour mix, sweet rice flour, sugar and salt.
Cut the butter into chunks (this is the part my son liked) using your fingertips work the butter into the dry ingredients until you have a coarse meal.
Make a well in the middle and add the egg. Add the vinegar and using a fork, mix from the center out until you have a soft dough.
Divide in half and refrigerate if too soft to roll out.
For the pumpkin filing:
This is for a single pie filing. Double it if making two pies.
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) pure pumpkin
- 1 can (12 fl. oz.) evaporated milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
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