I think that it's only fitting to start Pumpkin Week with my favorite pumpkin recipe:
I seriously can't get enough, and not just around the holidays either. I crave it during the summer and have made it once during the sweltering heat of August with a can of pumpkin that managed to get saved all those months.
The first thing is to start with a good crust.
I have heard the store bought GF crust from Whole Foods is good. I also like the Gluten Free Pantry's Perfect Pie Crust.
But nothing beats home made.
The second is the actual filling.
It's got to be good and pumpkin-y.
To let you in on a secret, the best, best pumpkin pie I have ever had is just using the recipe on the Libby's Pumpkin can.
Sounds weird, I know, but it's the best.
So buy a can of naturally gluten-free Libby's Pumpkin (not, I mean absolutely not get the Pumpkin Pie Mix, from the can. It's full of HFCS, and other weird ingredients, just get the plain ol pumpkin), and make yourself, and your guests the best pumpkin pie ever.
They will not know it's gluten free, unless you tell them.
But it's a secret we can keep to ourselves, right.
Gluten Free Pie Crust
(This has been posted before, it's just a little reminder)
1 cup rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
1 rounded t. xanthan gum
3/4 t. salt
1 T. sugar
3/4 cup shortening (or for a more flaky crust, 6 T. shortening and 6 T. butter)
1 egg, lightly beaten
1 T. vinegar
2-3 T. ice water
In a food processor, mix together the flours, cornstarch, xanthan gum, salt, and sugar. Add in the shortening. Process until shortening is in small pieces. Add in the eggs and vinegar. Process and while processing add in cold water a T. at a time until pastry holds together and forms a ball.
Form two balls and place in a bowl; cover and refrigerate for 30 minutes. You can roll the pastry or piece into a pie tin.
Bake at 450 for 10 minutes, or follow pie recipes instructions.
Then to fill the pie, get your can of Libby's, but if you don't have one here's the recipe:
Libby's Famous Pumpkin Pie
(makes one 9in pie)
3/4 cup sugar
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
2 large eggs
1 can or 15 oz. canned pumpkin
1 can (12 oz) evaporated milk
1 unbaked 9-inch pie shell
Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in a preheated 425 oven for 15 minutes. Reduce temperature to 350 and bake 40-50 minutes or until knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.
Serve with whipped cream.