This recipe yields one 10-inch pie
For the Crust
- 1 1/2 cups all-purpose gluten free flour, plus more for sprinkling
- 3/4 teaspoon xanthan gum
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, roughly chopped and chilled
- 1/2 cup sour cream, chilled
- Ice water by the teaspoonful, as necessary
For the Filling
- 1 (15-ounce) can pureed pumpkin
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Make the Pie Crust Dough
In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger. Add the sour cream, and mix to moisten the dry ingredients with the sour cream. The dough should be somewhat crumbly.
Knead the dough together with clean hands until it begins to come together. Add ice water by the teaspoon, only if necessary, for the dough to hold together. Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough. Place the dough in the refrigerator to chill for 30 minutes.
Smooth Out the Chilled Dough
Once the dough has chilled, turn it out onto a lightly floured surface. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick. Fold the dough over on itself. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick. Do this twice more, sprinkle lightly with flour, and fold the dough over on itself.
Shape the Dough in the Pie Plate
Roll out the dough into an approximately 12-inch round, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate. Trim the roughest edges of the crust. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate. Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes.
Preheat oven to 425 degrees Fahrenheit.
Make the Pumpkin Pie Filling
Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
Bake the Pumpkin Pie
Bake 15 minutes. Then, reduce oven temperature to 350 degrees Fahrenheit and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.