Gluten Free PUMPKIN PIE

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I don’t know about you, but all of my favourite tastes seem to tie-in with the Autumn season: Cinnamon, Nutmeg, Pumpkin, etc. So, when that crisp Autumnal weather rolls around, my tastebuds only seem to tingle for one thing… one thing that blends all of these ingredients together in a nice, burnt-orange, fall package: Gluten Free Pumpkin Pie.

I’ve been making this recipe for Pumpkin Pie for three years in a row now, and it’s definitely turned out to be a family-fave in the Elwin household. So, I thought I’d share the recipe with all of you Beauties! Enjoy. xo

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GLUTEN FREE PIE CRUST

1 1/ Cup Gluten-Free Flour Blend
1 Egg Yolk
Tablespoons Cold Water
1 Tablespoon Sugar
1 Teaspoon Xanthan Gum
Tablespoons Cold Butter
1/2 Teaspoon Salt

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5 PIE FILLING

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GLUTEN FREE PIE FILLING

1 Tin Libby’s 100% Pure Pumpkin Pie Filling
1 Tin Carnation Condensed Milk
1/2 Cup Sugar
2 Eggs
1 Teaspoon Cinnamon
1/ Teaspoon Nutmeg
Whipped Cream Garnish [Optional]

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STEP BY STEP [Pie Crust]

one | Mix flour blend, sugar, xanthan gum, and salt.
two | Add butter, and mix until the mixture has a crumb consistency
three | In a bowl, mix together 1 egg yolk, and 3 tablespoons of water.
four | Pour egg and water mixture into the dry flour mixture, and stir well until blended. Add more water if needed.
five | Set aside to rest
six | Preheat oven at 220C / 425F

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STEP BY STEP [Filling]

one | Beat eggs lightly
two | Once beaten, mix in rest of pie filling mixture. Stir until thoroughly blended.

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[Pie Crust Continued…]

one | Lightly dust your table with flour. Roll out dough into an 9-11 inch circle. Place into baking tin.
two | Once fitted in place, pour filling into crust.
three | Place in preheated oven at 220C / 425F for 15 minutes
four | After 15 minutes, reduce oven temperature to 180C / 350F and bake for 40-45 minutes longer or until knife is inserted at appears clean.
five | Leave to stand and cool for 45 minutes. After, chill in fridge for a couple of hours.
six | DIVE IN!

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nicki elise

DISCLAIMER | ALWAYS READ THE LABEL YOURSELF TO CHECK FOR GLUTEN AND OTHER ALLERGENS. ALL INGREDIENTS AT TIME OF RECIPE WERE GLUTEN FREE. WE ARE NOT RESPONSIBLE FOR ANY ALLERGY REACTIONS. RECIPE ADAPTED FROM HERE.

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