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Gluten-Free Pumpkin Pie
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Prep Time:
15 minutes
Total Time:
1 hour 25 minutes
Indulge in our must-have Gluten-Free Pumpkin Pie for a Thanksgiving to remember. Perfect for all guests, regardless of dietary needs.
Ingredients:
  • 1 1/4 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
  • 1 tablespoon sugar
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter, cut in small pieces
  • 1 egg yolk
  • 1 tablespoon cider vinegar
  • 5 to 6 tablespoons cold water
  • 2 eggs
  • 1/2 cup sugar
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated milk
  • 2 1/2 teaspoons gluten-free pumpkin pie spice
Instructions:
  • Combine flour blend, 1 tablespoon sugar, xanthan gum, and 1/2 teaspoon salt in a food processor. Pulse until mixed. Add butter and pulse 3 to 5 times until mixture resembles coarse crumbs.
  • In a 1-cup measuring cup, whisk together 1 egg yolk, vinegar, and 3 tablespoons of water. While the food processor is running, pour the egg mixture through the feed tube and process until the dough starts to come together. Add more water if needed. Shape the dough into a flattened disk and cover with plastic wrap. Let it sit for a bit.
  • Preheat the oven to 425°F. In a medium bowl, whisk the eggs lightly until combined. Stir in the rest of the filling ingredients until smooth; set aside.
  • Unwrap dough and place it on a lightly floured 12-inch square of parchment paper. Roll out the dough into an 11-inch circle. Gently position a 9-inch pie plate over the circle. Flip over to transfer the crust into the pie plate. Peel off the paper. Carefully fit the crust into the pan, using wet fingers to patch any tears. Trim the excess dough to 1 inch from the edge of the plate. Fold and tuck the dough underneath, level with the plate edge, and crimp as desired. Fill the crust with the pie filling.
  • - Bake at current temperature for 15 minutes. Lower oven temperature to 350°F and continue baking for approximately 45 minutes more, or until a knife inserted in the center comes out clean. Let cool for 30 minutes, then refrigerate for about 4 hours or until chilled. Cover and refrigerate any leftovers.

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