GF DF Pumpkin Pie
Ingredients
Pie Crust
- 1 cup gluten free flour with xanthum gum
- 2 tbsp sugar
- 1/2 teaspoon salt
- 1/2 cup lard (cold and cubed)
- 2 to 3 tablespoons cold water
Filling - 2 eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 cup full fat coconut milk (well shaken)
Instructions
- In medium bowl, mix flour, sugar, and salt. Cut in lard, using pastry blender, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 tablespoons more water can be added if necessary).
- Gather pastry into a ball. Cover with plastic wrap and refrigerate for at least an hour.
- While dough is chilling, in medium bowl, beat eggs slightly with wire whisk. Beat in remaining filling ingredients. Place pastry-lined pie plate on oven rack to prevent spilling the filling.
- Heat oven to 425°F. Roll pastry between two pieces of parchment, avoid adding more flour, into round 2 inches larger than upside-down 9-inch glass pie plate. Flip over into a greased (coconut oil) pie plate - it will crumble. Mash back into shape using the heat of your hands. Fold and roll trim under, even with plate; flute as desired.
- Pour filling into pie plate. Lightly cover the pie with foil to prevent excessive browning.
- Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 45 minutes longer, removing foil during last 15 minutes of baking, until thermometer inserted in center reads 185°. The custard will still jiggle in the center but look completely set around the edges. Cool completely at room temperature.
Notes
The dough was very crumbly and hard to work with, and didn't hold very well after baking. Didn't have good flavor without adding sugar.