pumpkin pie
gluten free crust and custard made with maple syrup (no sugar!)
custard:
3 c. pumpkin
1 c. maple syrup/molasses (sweetener)
2 t. cinnamon
1/2 t. ginger
1/2 t. pumpkin pie spice
1 t. vanilla
3 eggs beaten
1.5 c. evaporated milk/cream
pinch of salt
cook at 425 degrees for 15 minutes, reduce to 350 for 45 minutes or until set in the middle.
crust:
1 c. white rice flour
1/2 c. sorghum flour
1/2 c. potato starch
3 tb sweet rice flour
3 t sugar (or omit)
1/4 t salt
1t strong cinnamon
8 tbsp cold butter
1 lg egg
2 tbsp apple cider vingar
ice cold water as needed to make dough stick
mix all dry
cut butter into little pieces and cut into dry ingredients until pea sized pieces
make a well
drog in egg and apple cider vinegar, stir gently with a fork from center out
slowly drizzle ice water as needed to make it stick
put ball of dough onto large piece of parchment paper and then a square of paper on top
smoosh dough outward until a thick round cake of dough, about the size of a pie plate
refrigerate the ball of dough for as long as you can stand
take the dough out 20 minutes before wanting to use it
crust can be pre-baked but works well without doing so.
recipe c/o
elizabeth m.
shauna a. (gluten free girl)