MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gluten-Free Pumpkin Pie
Categories: Pastry, Nuts, Squash, Spices, Dairy
Yield: 6 servings

1 c Gluten-free A-P baking
- flour
1/3 c Ground almonds
3 tb Sugar
1/4 ts Salt
1/4 ts Xanthan gum
6 tb Cold butter; in cubes
2 tb Beaten egg
2 tb Ice water; as needed

MMMMM--------------------------FILLING-------------------------------
3 lg Eggs
1 c Half & Half cream
1/2 c Sugar
1/2 c (packed) brown sugar
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Salt
1/4 ts Ground ginger
1/4 ts Ground cloves
15 oz Can pumpkin

In a large bowl, combine flour, almonds, sugar, salt and
xanthan gum. Cut in the butter until crumbly. Stir in
egg. Gradually add water, tossing with a fork until
dough holds together when pressed. Shape into a disk;
wrap and refrigerate 1 hour or overnight.

Set oven @ 350oF/175oC.

On a lightly floured surface, using gluten-free flour,
roll dough to a 1/8"-thick circle; transfer to a 9" pie
plate. Trim crust to 1/2" beyond rim of plate; flute
edge.

In a large bowl, lightly beat eggs. Beat in cream,
sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir
in pumpkin just until blended. Pour into crust.

Bake until a knife inserted in the center comes out
clean, 50-60 minutes. Cool on wire rack. Chill until
serving. Refrigerate leftovers.

Taste of Home Test Kitchen

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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