IC Friendly Clean Pumpkin Pie
  1. In a large mixing bowl, add gluten-free flour and salt and whisk to combine.
  2. Without overworking, work in butter gently with a fork or pastry cutter to cut it in.
  3. Next, slowly add cold water to the mixture and use a wooden spoon to stir.
  4. Once the dough is loosely formed, transfer to a piece of plastic wrap and work gently to form a 1/2 inch thick disc.
  5. Wrap and refrigerate for at least 30 minutes, then warm back up slightly before using.
  6. As the dough chills, preheat the oven to 425 degrees F and prepare the pie filling.
  7. Add all pie filling ingredients to a blender (or a bowl and use a hand beater) and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed.
  8. To roll out the crust, unwrap the disc and place between two layers of wax or parchment paper.
  9. Use a rolling pin to gently roll it into a 9-11 inch circle
  10. Ease the crust into the pan, repairing tears with wet fingers and gently use hands to form into the pan.
  11. Pour filling into pie crust and bake for 58-65 minutes until light golden brown and the filling has some cracks on the top.
  12. Remove from oven and let cool completely before loosely covering and transferring to the fridge for 4-6 hours (or overnight).

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