Perfect Pumpkin Pie

For the love of turkey, where in the heck is the whipped cream?

Pie, like soup, is a simple thing to make, containing basic ingredients but a million different ways to assemble those ingredients. When it's done right, serving a kick-ass homemade pie is a pretty satisfactory feeling, especially when it's entirely gluten free, but your guests are none the wiser.

This pumpkin pie starts with a perfect gluten free crust, baked on its own for 15 minutes before baking with the pie filling so the crust doesn't get soggy. The filling is very liquid, so careful not to slosh it around while putting the pie in the oven. You can see the burn around the edge where my filling sloshed up the side of the crust. Best to learn from my mistakes.

If your crust is uneven, feel free to call it "rustic."

The liquid filling cooks up into a very light, smooth custard, which is a perfect way to finish off a Thanksgiving meal without overdoing the richness. Serve with fresh whipped cream, and forget it. The richness is back.

"Rustic" pie crust ready to go in the oven.

Perfect Gluten Free Pie Crust

1 cup Bette's Featherlight Flour Blend (plus extra for the pan)

1 teaspoon xanthan gum

1/2 cup sugar

5 tablespoons cold, unsalted butter, cubed (plus extra for greasing the pan)

2 teaspoons pure vanilla extract

2 tablespoons milk

pinch of salt

1. Preheat oven to 350 degrees. Thoroughly grease and flour your pie pan.

2. Combine butter cubes, sugar, and vanilla extract in electric mixer until balls form.

3. Sift GF flour, xanthan gum and pinch of salt into electric mixer. Blend until the mix is crumbly. Add in milk and continue blending for another minute. Remove bowl from mixer and knead with your hands until dough forms.

4. Roll out your dough evenly and press into your pie pan. Trim the edges to make even, and you can make fancy fork marks around the edges to finish off the crust.

5. Bake for 15 minutes, or until crust is a light golden brown. Remove from oven and place on a cookie sheet to cool for a few minutes before adding the pumpkin pie filling.

Perfect Pumpkin Pie Filling

2 large eggs at room temp

1 can (16 oz) pumpkin

1 can (12 oz) evaporated milk

1/2 cup sugar

1 teaspoon ground cinnamon

pinch of salt

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1. Preheat oven to 35 degrees. In large bowl, lightly whisk the eggs, then add the evaporated milk and pumpkin and whisk until mixed.

2. In a smaller bowl, mix together the sugar, cinnamon, salt, ginger, and cloves. Whisk the sugar-spice mixture into the wet ingredients until mixed.

3. Pour pie filling into crust and bake for 30-35 minutes. When you check on the pie after 30-35 minutes, the center will still be pretty jiggly. Turn oven down to 325 degrees and bake for an additional 15-20 minutes, until the center has firmed up.

4. Remove from oven and let the pie stand for a couple of hours minimum. Serve with fresh whipped cream.