Gluten free Pumpkin Pie

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 187.8
  • Total Fat: 9.7 g
  • Cholesterol: 75.8 mg
  • Sodium: 263.9 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 3.6 g

View full nutritional breakdown of Gluten free Pumpkin Pie calories by ingredient
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12 servings 12 servings
Number of Servings: 12


    Egg, fresh, 3 large
    Granulated Sugar, 4 oz
    Allspice, .5 tsp
    Cinnamon, ground, .5 tsp
    Nutmeg, ground, .25 tsp
    Salt, .25 tsp
    Pumpkin, canned, 1 lb
    Milk, 2%, 1 cup
    Rice flour, white, 3 oz
    Corn flour, 2 oz
    Salt, .5 tsp
    Xanthum Gum, 0.5 tsp
    Baking Powder, 1 tsp
    Butter, unsalted, .5 cup
    Mashed Potatoes, 7 oz - well chilled


Preheat oven to 400.
Place ingredients through baking powder in mixing bowl; mix thoroughly. Cut butter into flour, then rub butter with fingertips until it resembles breadcrumbs. Add mashed potatoes, mix just until combined. DO NOT ADD ANY FURTHER LIQUID. Briefly work the dough, shape into ball, wrap in saran, refrigerate for 30 min.
Remove from fridge, knead by hand about 2 minutes, til smooth. Refrigerate again--uncovered--for 1 hour.
Remove from fridge; roll out on floured surface to fit pan.
Line bottom/sides of pie pan with pastry.
Beat eggs together with sugar & spices. Beat in pumpkin puree, then milk until well mixed. Fill crust with mixture & bake 40 min. until filling is set & top is brown.

Number of Servings: 12

Recipe submitted by SparkPeople user GINGERVISTA.

TAGS:  Desserts |

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