Pumpkin Pie

Ingredients

• 2 cups gluten-free flour blend(I use Bob’s Red Mill)
• ½ tsp xanthan gum
• 1 tbsp brown sugar
• ½ tsp salt
• ½ tsp cinnamon
• ½ cup vegetable shortening
• ½ cup organic cold butter, cut into ½” cubes
• 3–4 tbsp ice cold water
• 1 can (398 mL) pumpkin purée
• ½ cup brown sugar
• 3 eggs, well beaten
• 2/3 cup whole milk or half and half cream
• 1 tsp cinnamon
• ½ tsp ground ginger
• ½ tsp nutmeg
• pinch cloves
• pinch salt