Gluten-Free Pumpkin Pie with Cinnamon-Sugar Cookie Crust

By flour_arrangements

I loooove pumpkin pie! Like, so much that I had to make this in the middle of the night (well, 8pm is the middle of the night for me these days ;)... couldn't wait until Thanksgiving to enjoy it! Who should have to wait, anyway ;)! Dive in now!

Ingredients

• Pumpkin Pie Filling:
• 15 ounce can pumpkin (not pumpkin pie filling :)
• 1/2 cup brown sugar
• 1/4 cup powdered sugar
• 1 1/2 tablespoons corn starch
• 1 egg
• 3/4 cup condensed sweetened milk
• 1/8 cup whole milk
• 2 tablespoons unsalted butter
• 3/4 teaspoon cinnamon
• 1/2 tsp salt
• 1 tsp ginger
• 1/2 tsp all spice
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/8 tsp white pepper (2 good pinches)
• Crust*:
• 4 tablespoons sugar
• 1/4 tsp cinnamon
• 1/2 cup white rice flour
• 1/2 cup tapioca flour
• 1/4 cup brown rice flour
• 1/4 cup sweet sorghum flour
• 1 tsp xanthan gum
• 1/2 tsp baking powder
• 1 tsp sea salt
• 3 tablespoons cold butter, cubed
• 1 1/2 tablespoons shortening
• 2 eggs
• 1 1/2 tablespoons extra white rice flour, for dusting/rolling
• *Note, if you want your crust more flakey and less cookie-like, I recommend adding about 3 more tablespoons shortening!

Preparation

Step 1

For the PUMPKIN PIE FILLING:
In a sauce pan, combine canned pumpkin, condensed milk, whole milk, butter, powdered sugar, and brown sugar. Put flame on medium low then mix and add the salt and all the spices. Continue to stir and cook on low until it slightly thickens and butter is completely melted (about 7-8 minutes).

Next, turn off stove; let it sit in the pan for about 5 minutes, until it cools slightly. When cooled, slowly mix in the corn starch. Turn back on lowest setting and continue to stir until cornstarch dissolves. Work on crust. Add the egg after you've made the crust, make sure you mix it in well so that the egg white isn't visible.

For the CRUST:
For the crust, mix everything together starting with the dry ingredients. Once everything is in the bowl, including eggs, butter and shortening, fold everything together with your hands. Dough should be like the texture of cookie dough, but more malleable. Shape into a smooth round ball.

Cut out two pieces of foil or parchment, large enough to cover a 9 inch pie pan. Place one piece of parchment on the counter and dust half the white rice flour on one of the pieces of parchment. Next place the ball of pie dough on the sheet of parchment, slightly roll out with a rolling pin, then dust dough with remainder of flour. Use the second sheet of parchment to cover the pie dough so you can continue rolling it flat, into a circle shape (between 1/8-1/4 inch thick) between the parchment sheets.

Next, remove the top layer of parchment and place a pre-greased 9 inch non-stick pie pan upside-down on pie dough. Use the parchment to carefully flip/handle the pie dough onto the pan. Make sure the dough is centered on the pie pan after flipping; cut off excess and pinch the edges of the dough all around, or crimp them with a fork.

After you've added the single egg (and mixed it in) to the pumpkin pie filling, pour the pie filling into the pan and smooth out the top. Place a pie crust cover over the pie, then gently cover the pie with enough aluminum foil so that it has "breathing room" (create a dome shape over pie with foil).

Bake entire pie at 350 for about 35 minutes, covered with foil.
Then remove from oven, take off the foil but leave on the pie crust cover and bake for 20 more minutes.