Peter's Pumpkin Pie

I have made a lot of pumpkin pies in my life time, using a wide variety of recipes. I can say with out a doubt that this family recipe, given to me by my wonderful father-in-law, is hands down the best I have ever made. I make a gluten-free crust to pair with this delicious filling, but feel free to sub in your own. Happy holidays and happy eating!

Recipe

Crust

I like to use Pamela’s bread mix to make my pie crust; use the recipe on the back of the bag and you cant go wrong! The recipe makes two pie crusts for a 9'“ dish.

Ingredients:

• 3 1/2 cups Pamela’s Gluten-Free Bread Mix

• 16 Tbs chilled and cubed butter

• 8 Tbs ice water

Directions:

Measure out flour into a large mixing bowl. Cut in cubes of butter using two knives until the butter is in pea-sized pieces. Slowly add ice water, one tablespoon at a time, until the dough just comes together. Divide dough in half. Roll out dough between two pieces of parchment paper until it is 1/8 inch thick. Place in pie dish, add filling and bake.

Peter’s Pie Filling

Ingredients:

• 1 1/4 cups sugar or 1 cups honey

• 1 pinch salt

• 1 tsp cinnamon

• 1/4 tsp cloves

• 1/4 tsp nutmeg

• 2 cups cooked squash or pumpkin (I like to roast my own, but canned is fine)

• 2 eggs (beaten)

• 1 cup whole milk

• 1 Tbs melted butter

Directions:

Preheat oven to 450 degrees. In a large mixing bowl add all ingredients in the order given and mix until thoroughly incorporated. Pour your filling into an unbaked pie crust and bake for about 15 minutes then reduce oven temperature to 350 degrees and bake for another 30 to 40 minutes or until an inserted toothpick comes out clean. Allow the pie to cool before serving.