Pumpkin Pie
Gluten free pumpkin pie is a must for Thanksgiving! The pumpkin filling is so creamy, and I love adding whipped cream on top too!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.glutenfreefollowme.com.
Cooking tools:
- Rolling pin
- Pie dish
- Oven
- Stove
- Freezer
- Refrigerator
- Mixing bowl
- Fork
- Plastic wrap
- Parchment paper
- Saucepan
- Chef's knife
- Measuring cup
- Measuring spoon
- Can opener
- Spoon
Ingredients
- 1 1/4 cup GF all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 6 tbsp cold butter, cut in small pieces
- 1 egg yolk
- 3-9 tbsp cold water
- 1 tbsp apple cider vinegar
- 1 can (15 oz) pumpkin
- 1 can (12 oz) evaporated milk
- 1/2 cup granulated sugar
- 3 eggs
- 2 1/2 tsp pumpkin pie spice (or ground cinnamon)
- whipped cream or vanilla ice cream
- pumpkin pie spice, to sprinkle
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