Picture Perfect Pumpkin Pie

The Holidays are just around the corner, leaving me in a frenzy excited state as I begin to plan out gifts,  gatherings, and of course FOOD!
Now thanksgiving is all about tradition. Traditional turkey, traditional meal, traditional PIE.

Which is why I had to of course perfect a gluten-free pumpkin pie recipe to make for my multiple Thanksgiving gatherings.

 Picture Perfect Pumpkin Pie (Gluten Free)

1 Gluten free Pie crust: (curtsy of Silvana Nardone).
This makes two bottoms or one bottom and one top.

Ingredients:
2 3/4 cups Gluten free flour
1/2 tsp Salt
11/3 cups chilled butter
2/3 cup ice water
My secret ingredient: 1/3 cup sugar. Makes the crust a little more sweet and almost like a sugar cookie.

Mix together very well… roll out and make crusts.

Pumpkin Pie Filling:
2 eggs
1/2 cup sugar
t tsp ground cinnamon
1/2 tsp salt
1.2 tsp ground ginger
1/8 tsp ground cloves
(or you can substitute pumpkin pie seasoning for the last 2)
1 15 oz Can pumpkin
1 12 oz can evaporated milk

In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.

To prevent spilling, place pie plate on oven rack before adding filling. (Sometimes I use a cookie sheet on the bottom) Carefully pour pumpkin filling into pie plate. Bake 15 minutes

Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.


Have a Wonderful Thanksgiving!
~M