3 eggs, slightly beaten 3/4 cup sugar 1/2 cup dark corn syrup For crust: 1 cup gf flour 1/2 teaspoon salt 6 Tablespoons unsalted butter, chilled and cut into pieces 2 teaspoons fresh lemon juice 3 Tablespoons ice water For filling: 1 cup canned pumpkin puree 1 cup cream 1 Tablespoon rum 1 cup pecan halves
Add the flour and salt to a food processor. Add butter and process until the mixture is the consistency of coarse crumbs. In a small bowl, mix the lemon juice and water, then sprinkle over flour mixture. Toss to blend with a fork and form into a ball with your hands. Wrap in plastic wrap and refrigerate for 30 minutes. When chilled, roll out and place in 9" pie pan.
For filliing: Preheat oven to 375 degrees F. In a large bowl, combine eggs, sugar, corn syrup, pumpkin, cream and rum. Add pecans. Pour filling into pie shell and bake for 55-60 minutes or until a knife inserted into the center, comes out clean. Cool on a rack.
We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.