Gluten Free Pumpkin Pie
1 cup brown rice flour
½ cup millet flour
½ cup potato starch
1 Tbsp sugar
¼ tsp xanthan gum
¼ tsp salt
1 stick (1/2 cup) cold butter or shortening
1 large egg
1 Tbsp ice water or more
1¾ cups pumpkin puree or canned pumpkin
¾ cup sugar
¾ cup almond milk or milk of choice
½ teaspoon vanilla
½ teaspoon salt
½ teaspoon cinnamon
1½ teaspoons pumpkin pie spice
For the Crust:
In a mixing bowl, combine the flours, starch, sugar, xanthan gum, and salt.
Add the cold butter, cut in chunks. Use a pastry blender to cut the butter into the flour until you have pea size or smaller lumps.
Add the egg. Beat it a little with a fork and then mix it in with everything.
Add the ice water and mix it in.
Use your hands to press the dough until it hold together. If it is still very crumbly and will not hold together, add a little more ice water, about one teaspoon at a time. Try pressing it together after each addition.
Place the dough on a pastry mat, wax paper or parchment paper. Place a piece of plastic wrap on top of the dough and use a rolling pin to roll the dough to 1/8inch thick.
Keeping the dough on the mat or paper, transfer to a cookie sheet and place in the fridge to chill. Once chilled, flip the pastry mat over on top of the pie dish. If it breaks and cracks as you put it into the pie plate, press it together with your fingers
For the filling:
Combine all the ingredients filling ingredients together using a fork to mix them together.
Add the filling to the unbaked pie crust. Bake at 400 degrees 45-55 minutes (longer for a 9 inch pie).
Cover the crust with foil or a pie shield after about 30 minutes. You can use foil by cutting a large round hole in the center of a piece of foil and placing it over the pie, loosely forming it to the sides of the pie dish.
Remove when a toothpick in the center of the pie comes out clean. Set aside to cool before serving.