Pumpkin Pie

For my Gluten Free Loves, PaleOMG never disappoints and THIS recipe for GF Pumpkin Pie is no exception!

Grandma Gregoricka’s Pumpkin Pie

Crust Ingredients + Directions:

• Pie crust recipe of choice. If you are in a pinch with time, these store bought pie crusts will do the trick.

  OR make it the way Grandma did:

  Ingredients:

• 4 cups of Flour

• 1 TBSP Salt

• 1.5 cups Shortening

• 1 cup cold water

• 1 large egg + 1 TBSP milk beaten together for egg wash

  Directions:

• Combine/Cut in with spoon and knife. Finish combining with hands.

• Roll out into 2-12 inch round crusts, one for each pie as the following recipe will make enough to fill 2 pie pans.

• Place crust in pie dish and crimp edges

• Brush egg wash mixture around edges of pie crust

**Note: I also kinda love the pumpkin filling the best and I often do a crustless pumpkin pie. Maybe that is just me though :)

Pie Filling Ingredients + Directions

Ingredients:

• one 15-ounce can (425g) pumpkin puree

• 1 cup (240ml) heavy cream

• 1/2 cup (60ml) whole milk

• 2 large eggs

• 3/4 cup (128g) packed light or dark brown sugar (brown sugar is a game changer!)

• 1/2 teaspoon salt

• 1.5 teaspoons ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon ground cloves

  Directions:

• Preheat oven to 375°F

• Combine ingredients for pie mixture. I start with the wet ingredients first and then add the dry ingredients/spices.

• Pour pie filling into pie dish up to 3/4 full. You will have enough to fill 2 pie dishes.

• If you have left overs, you can make mini pies or test out the crustless option!

• Bake pies on the middle rack of your oven for 45 to 50 minutes.

• You will know when it is done when the center only wiggles slightly.

• Transfer to wire rack to completely cool before serving.

• Serve with Homemade Whipped Cream