Pumpkin Pie

Preheat oven to 425ºF. In a bowl, combine Nu Life Market’s Gluten Free All-Purpose Flour, white sugar, brown sugar, pumpkin pie spice, and salt; set aside. In a mixing bowl, beat two eggs, vanilla, and pumpkin until well combined. Add the flour and sugar mixture to the pumpkin mixture and mix well. Fold in the coconut milk until well combined. Pour into prepared crust. Bake for 15 minutes at 425ºF. Reduce oven heat to 350ºF and continue baking for an addition 50 to 60 minutes or until a knife inserted into the center comes out clean.

Gluten Free Pie Crust

Cut together Nu Life Market’s Gluten Free All-Purpose Flour and shortening in a large bowl until crumbly and well combined. This could take about three minutes using a pastry cutter. Add the lightly beaten egg, ice water, vinegar, and salt. Mix until well combined. Divide dough into two balls. Place in separate gallon size bags. Press flat to a thickness of about 1 inch. Place in the freezer for 15 minutes. Remove one crust for a single crust pie or two for a double crust pie. For best result rolling out the dough, lightly dust parchment paper and roll between two pieces to desired size. Gently remove the top layer of paper place the pie plate upside down on the dough and turn both dough and plate over together. This will allow the dough to easily transfer to the dish. Gently remove the parchment paper for the top of the dough. Tuck and pinch the edges of the crust for a nice finish. Fill with desired filling and bake.