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