"Busy Momma" Easy Peasy Gluten Free Pumpkin Pie

• Vegetarian
• Gluten free

• Produce

  • 1 15oz can Pumpkin

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 14 tbsp Cane sugar, organic pure
  • 1 tbsp Pumpkin pie spice

• Dairy

  • 1 cup Butter
  • 1 cup Sour cream, whole

• Liquids

  • 1/4 cup Water

Found on raisinggenerationnourished.com

Ingredients

• 2½ cups Namaste Gluten Free Flour Blend (you can use this gluten free pie crust recipe if you dont have access to Namaste. I get mine at Costco but you can purchase here on Amazon as well.)
• 2 TB organic pure cane sugar
• 1 cup cold butter, cut in chunks
• ¼ cup water
• 1 - 15oz can pumpkin (I get organic canned pumpkin at Costco. Or you can use about 1½ to 2 cups homemade pumpkin puree)
• 3 eggs
• 1 cup whole sour cream
• ¾ cup organic pure cane sugar
• 1 TB pumpkin pie spice
• 1 tsp lemon juice

Directions

• Make the pie dough first. Put the flour, 2 TB of sugar, and butter into your food processor and pulse to combine evenly. Pour the water into the oil stream cup on the top of the food processor, and turn the processor on to blend in the slow stream of water. Keep the processor on until the dough gathers into a ball. It will take a good minute or 2. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• Take the dough out of the fridge to warm up a bit while you make the pumpkin pie filling. Simply put the rest of the ingredients into a medium mixing bowl and blend to combine.
• Use your warm hands to knead the dough a bit on a rice floured surface - the dough will become nice and soft as your hands warm it up. Using rice flour on your surface and rolling pin, roll the dough out to fit your pie plate, and fix the edges how you like.
• Pour the pie filling into the uncooked pie crust, and bake at 350 degrees for 60 minutes. The middle of the pie should not stick to an inserted butter knife although a little bit is ok - it will finish cooking while it cools on the counter.
• Let the pie cool to room temp on the counter and then refrigerate (this is a good one to make couple days in advance!). Serve slices of pie with homemade whipped cream.