Gluten free pumpkin pie!

Using the crust recipe from Gluten Free Baking Classics:

Preheat oven to 425 F

1 C plus 2 tbsp brown rice flour mix
2 tbsp sweet rice flour
1/4 tsp xanthan gum
1 tbsp white sugar
1/8 tsp salt

mix all of the above in a big bowl

Add 6 tbsp cold butter and cut in until mixture has a pebbly appearance
Mix in one egg and 2 tbsp lemon juice (I don't have an electric mixer, so I get my hands right in there).
Roll the mixture out in whatever way seems to work for you, and then flip into a prepared pie dish.


Filling: Libby's pumpkin pie recipe -- exactly as written is completely perfect. Dump filling into crust and bake for 10-15 minutes on 425, then reduce heat to 350 and continue to bake for 40-50 minutes, or until knife inserted into the centre of the pie comes out clean. Let cool for as long as you can stand. Eat.