For the Pastry Crust for a 9-inch Pie:
Ingredients:
- 3/4 of a cup white rice flour (or any flour mix with a 1:1 ratio)
- 1 teaspoon sugar
- 1/2 teaspoon xanthan gum (omit if the flour mix you use already has it)
- 1/4 teaspoon salt
- 1/3 cup butter, in about 5 pieces
- 2 tablespoons cold water, plus additional if necessary
- In a food processor fitted with the knife blade, pulse dry ingredients until thoroughly combined.
- Add butter and pulse until mixture resembles a course meal.
- Add the water, a little at a time, pulsing until a ball forms.
- Form dough into a disk with your hands and roll out between 2 disks of parchment paper (the dough should be about 1 1/2 inches larger in diameter than the pie plate).
- Peel 1 sheet of paper away from dough and place crust in an ungreased pie plate and remove other sheet of paper.
**Notes: if you want to use this pie crust again in the future and your recipe calls for a pre-baked crust, heat the oven to 350, prick the bottom and sides of the dough, and bake in the center of the oven for 10-12 minutes. Also, pay close attention to how much water you add if you don't have a food processor. Make sure you don't add to much because the dough will get sticky and it will be difficult to peel the wax paper off without ripping your crust.
For the Pumpkin Pie:
Ingredients:
For the Pumpkin Pie:
Ingredients:
- 1 (15 ounce) can pumpkin
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
