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Gluten-Free Pumpkin Pie

Gluten Free Inspired
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Ingredients
  

Pumpkin Pie Crust

  • 1 1/2 cups gluten-free baking flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 8 tablespoons butter, salted
  • 4-5 tablespoons ice water

Pumpkin Pie Filling

  • 2 3/4 cups pumpkin puree
  • 1/3 cup almond milk
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1 egg
  • 2 teaspoons pumpkin pie seasoning
  • 1/4 teaspoon salt

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, make the pie crust by mixing together the flour, sugar, and salt. Cut the butter into small cubes and mix in with your hands until a crumbly dough forms. Add in the ice water one tablespoon at a time and mix well until you can form a dough ball.
  • Form the pie crust into a large disk and wrap with clear wrap. Place it in the refrigerator for 30 minutes.
  • Use a blender to make the filling for your pie. Add in all of the pumpkin pie filling ingredients and blend well.
  • Take your pie crust dough out of the refrigerator and roll it out. Place in your pie dish, forming the edges.
  • Pour in the pumpkin pie filling that you mixed in the blender.
  • Bake the pie for 45-55 minutes, turning the pie at the half-way mark so the back doesn't burn.
  • Let your pie cool to room temperature and then either serve room temperature or place in the refrigerator to cool more.
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