Pumpkin Pie
Crust Directions
- Add the flour, xanthan gum, brown sugar, salt, and cinnamon to a food processor or large bowl. Pulse or mix to combine.
- Add the shortening and butter and pulse (or mix with hands or a pastry blender) until the butter is the size of peas.
- Slowly add the ice water one tablespoon at a time, pulsing or mixing in between until the pastry just holds together when pressed gently against the side of the bowl.
- Empty the pastry onto a sheet of plastic wrap, wrap tightly, and refrigerate for at least 1 hour.
Filling Directions
- Preheat the oven to 350°F.
- Place all of the pumpkin pie filling ingredients into a large bowl and whisk together well.
- On a well-floured surface, roll out the pie dough to ¼” thick. If using mini pie dishes, divide the dough into 6 balls first and roll out each one to ¼” thick. Place the rolled dough into the pie plate(s), patching with extra dough if needed (just pat the extra dough on top of the holes with your fingertips if needed), crimp the edges of the dough with your fingers, and cut the excess dough off of the edges with a sharp knife.
- Pour the filling into the pie shell(s) and bake until a knife inserted into the middle comes out clean, approximately 45 to 50 minutes. Set aside to cool to room temperature before serving, and serve with a dollop of lightly sweetened whipped cream.
Tori is a Registered Dietitian and self-proclaimed foodie. Her nutrition philosophy embraces moderation and quality without deprivation. She started upFraîche Nutritionon a whim in August 2014, inspired to help share her love of food and educate others on simple healthy eating at the same time. Tori believes that food and nutrition has become overly complicated, and hopes to help others live healthier lives one wholesome recipe at a time.
