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 Butter; cold, in cubes
      2 tb Egg; beaten
      2 tb Ice water; as needed

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      3 lg Eggs
      1 c  Half & half cream
    1/2 c  Sugar
    1/2 c  Brown sugar; packed
      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 @ 350°F/175°C.
  
  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 to
  60 minutes. Cool on wire rack. Chill until serving. Refrigerate
  leftovers.
  
  Taste of Home Test Kitchen
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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