GFCF Pumpkin Pie and Crust Recipes

It's Pie Time!

As promised here is the GFCF Pumpkin Pie recipe.  Ok, so it’s after midnight, but it’s up!  I found the Pie Crust Recipe online.  It is very easy and seems to have made a nice crust.

**Disclaimer** I don’t do crusts.  I love to bake.  I am just not good at crusts.  Don’t ask me why, because I don’t know.  I am the lady who always buys a frozen pie crust.

After making my disclaimer this pie crust was no different.  I wish it was prettier, but this is what you get from the lady who isn’t good with pie crusts.

Now, for the filling.  I used my family’s recipe.  I just used canned coconut milk in place of canned evaporated milk.  If you would like to make this Pumpkin Pie filling regular just use 2 cans evaporated milk instead.

The filling recipe will make to standard pies (not deep dish).  So, keep that in mind.  It smells delicious! I have not cut it yet because it is midnight and it just came out of the oven.  I will update tomorrow on how it tastes, but so far so good!

GFCF Pumpkin Pie

Printable Version Here

Pie Crust (enough for 2 pies)

• 2- 1/2 Cups All Purpose Baking Mix (I used Bob’s Red Mill)
• 1/2 tsp salt
• 2/3 cups Butter flavored Crisco
• 4-6 Tbsp Ice cold water

1. 1. Mix together baking mix, salt, and Crisco in food processor. You can also cut them together with a fork.  Mix will be crumbly.
   2. Slowly add water 1 Tbsp at a time until dough comes together in a ball.
   3. Wrap in saran wrap and refrigerate at least 1 hour until cold.
   4. Sprinkle a little more Baking Mix on the counter and roll dough into a circle.
   5. Place in pie pan and trim to fit pan.

Pumpkin Pie Filling (enough for 2 regular pie pans)

• 6 beaten eggs
• (1) 15oz can of pumpkin
• 1- 1/2 cups sugar
• 1 tsp salt
• 3 tsp pumpkin pie spice
• (1) 13.5 oz can of coconut milk

1. Preheat oven to 425 Degrees.
2. In a large bowl beat 6 eggs.
3. Add 1 can of Pumpkin.
4. Mix in the sugar, salt and Pumpkin Pie Spice.
5. Add the can of coconut milk.
6. Fill the pie crust with filling
7. Bake at 425 for 15 minutes.  Then turn heat down to 350 degrees for 45 minutes.
8. You may need to cover crust with aluminum foil to keep from burning.
9. Cool completely before serving.  Refrigerate unused portion.