Ingredients
For the Crust:
12 ounces Red Bandana’s gluten-free flour blend (white rice, brown rice, potato and tapioca starches)
1 teaspoon xanthan gum
1 1/2 teaspoons salt
6 ounces butter, cut into 1/2-inch chunks and chilled
2 eggs, whisked
1 tablespoon lemon juice
Method
Whisk together the dry ingredients, then cut in the butter until a coarse-sand consistency is formed. Add the egg and lemon and mix. Form into a ball, and then roll into a 10-inch round, 1/2 inch thick. Lay into a pie tin, brush with beaten egg and chill.
For the Filling:
6 ounces sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 eggs, whisked
15 ounces pumpkin puree
12 ounces evaporated milk
Method
Whisk together the sugar and spices, then mix in the eggs, puree and milk until smooth.
Pour the filling into the prepared shell and bake at 350 F until just set (or reaches an internal temperature of 180 F).
It’s great to have a gluten-free option at your Thanksgiving table because it allows everyone to be included in your celebration without making themselves sick. Celiac disease is a progressive condition that gets worse every time someone who suffers from it eats gluten. Serve Red Bandana Gluten-Free; they will never know the difference!
"I make sure ingredients are all gluten- and casein-free so people can feel happy that what’s going into their body is good and good for the soul." –Jamie Mertz, owner of The Red Bandana Bakery