Thanksgiving

Gluten Free Pumpkin Pie (crust and filling) is for Dessert.

Gluten Free Pumpkin Pie (crust and filling) takes 30 minutes to prepare.

Gluten Free Pumpkin Pie (crust and filling) takes 45 minutes to cook.

Gluten Free Pumpkin Pie (crust and filling) makes 12 servings.

The ingredients for Gluten Free Pumpkin Pie (crust and filling) are:

CRUST:
1 ¼ cups gluten-free all purpose flour
¼ teaspoon salt
1/3 cup cold butter, cubed
3 to 4 Tablespoons cold water


FILLING:
2 Eggs
1/2 c honey
1 can or 1 2/3 cup prepared pumpkin
1 ts Cinnamon
1/4 ts Ginger
1/4 tsp ground cloves
1/2 ts Salt
dash Nutmeg
3/4 c warm milk or 1/2 & 1/2 or a combo

Here is how you make Gluten Free Pumpkin Pie (crust and filling):

FOR CRUST:In a mixing bowl stir together flour and salt. Cut in butter till pieces are the size of small peas. Sprinkle 1 Tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter; set in pie plate. You could use the small end of a tart roller to roll it up the sides and around, or press up the sides with your fingers. Put a damp plastic wrap over it to make it smooth out more easily. You just need to get it up the sides, you wont have extra for a fancy edge.FOR THE FILLING:Beat eggs just until yolks and whites are well blended. Gradually beat in honey. Add spices and pumpkin and whisk until well combined, then slowly add in cream or milk while whisking. Pour into pie shell. Bake at 450F for 10 minutes. Reduce temp to 350F and continue baking for 20 - 25 minutes or until filling is fairly firm.Cut into 12 slices and enjoy! Number of Servings: 12Recipe submitted by SparkPeople user PESCETARIAN.

The nutritional information for Gluten Free Pumpkin Pie (crust and filling) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 394.7

• Total Fat: 38.1 g
• Cholesterol: 118.9 mg
• Sodium: 111.2 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 1.0 g
• Protein: 1.7 g

The dietary needs meet for Gluten Free Pumpkin Pie (crust and filling) is Gluten Free