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Gluten-Free Pumpkin Pie

Name: Gluten-Free Pumpkin Pie
Prep time: 15 min
Total time: 85 min
Yield: 8 servings
Ingredients: Crust:; 1 1/4 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend; 1 tablespoon sugar; 1 teaspoon xanthan gum; 1/2 teaspoon salt; 6 tablespoons cold butter, cut in small pieces; 1 egg yolk; 1 tablespoon cider vinegar; 5 to 6 tablespoons cold water; Filling:; 2 eggs; 1/2 cup sugar; 1 can (15 oz) pumpkin (not pumpkin pie mix); 1 can (12 oz) evaporated milk; 2 1/2 teaspoons gluten-free pumpkin pie spice; 1/2 teaspoon salt

Prep 15m

Total 1h 25m

This gluten-free pumpkin pie recipe uses a homemade crust made with Betty Crocker Gluten Free All Purpose Rice Flour Blend, and a creamy filling with pumpkin, evaporated milk, and warm spices. A lovely dessert for Thanksgiving or any fall gathering.