This delicious recipe is for a Gluten Free Crust and Pumpkin Pie filling made from scratch.
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Mix the dry ingredients together. In a large bowl, mix the almond flour, oat flour, tapioca flour, teff flour, and potato starch until very well combined. Add the xanthan and guar gums and the salt and mix them in very well.
Using a medium sized grater, moving quickly, grate the frozen butter into the the flour mixture.
Using your hands to scoop up the flours and butter, mix together. Go slowly. Rub your hands together. Work the butter into the flours with your fingers until you have a sandy type of consistancy.
In a separate bowl, Combine the egg with 3 tablespoons of the water and whisk them together.
Transfer the dough to a food processor and turn it on. While the dough is moving around, drizzle in the eggy water.
Stop to feel the dough. If it still feels dry and not quite there, then drizzle in a bit more water. If you go too far, and the dough begins to feel sticky or wet, sprinkle in a bit of potato starch to dry it out.
Put the dough in a bowl, cover with plastic wrap and let it rest in the refrigerator for 15 minutes or so.
After 15 minutes, take the dough out of the refrigerator and roll out the dough between two pieces of parchment paper until it is very thin then lift the top piece of parchment paper and turn the dough upside down on the top of a pie plate. Rearrange until it is flat.
If the dough breaks just lift the pieces of the dough off the counter and meld it with the rest of the dough. You cannot overwork the dough because there is no gluten in it.
Place the pie dough in the pie plate and crimp. Put the pie pan in the refrigerator while you make the filling.
The Filling and Assembly
Preheat the oven to 425 degrees F.
In a large mixing bowl, beat the eggs until fluffy, then add the remaining ingredients. Continue blending until the mixture is entirely smooth and coherent.
Take the crust from the refrigerator, poke the bottom in a couple of places with a fork and spoon the filling into the crust.
Bake at 425 degrees F for 15 minutes, then lower the temperature to 350 degrees F.
Bake until you can insert a knife into the center of the filling and have it come out clean, about 40 to 50 minutes.
If the crust starts growing too brown, put some foil around the edges of the pie and continue baking.
Allow the pie to cool completely before serving. Delicious served with fresh whipped cream.