Make 1 9-inch pie. Difficulty
Pie Crust: 1-1/4 cup gf flour 1 teaspoon sugar 1 teaspoon salt 8 Tablespoons unsalted butter (1 stick), chilled and cut into 1/2 inch pieces 1/4 cup ice water
Filling: 1-1/2 cups canned pumpkin 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 3 slightly beaten eggs 1-1/4 cups milk One 6 ounce can evaporated milk
Meringue: 4 large egg whites, at room temperature Pinch of cream of tartar 1/2 cup sugar 1 teaspoon vanilla extract
In a food processor, pulse the flour, sugar and salt. Add the chilled butter; pulse it until it resembles small peas. Sprinkle water over the top and pulse until moist crumbles form. Turn the pastry out onto a work surace and form into a disk; wrap in plastic wrap and refrigerate until chilled, at least 30 minutes. Let stand at room temperature for 15 minutes before rolling out.
On a lightly gf floured surface, roll the dough out to a 13 inch round. Transfer the pastry to a 9-inch pie pan. Trim the overhang to 1 inch and fold it under. Crimp the edges decoratively. Using a fork prick the bottom several times. Freeze the pie crust until firm, about 1 hour or up to 3 days.
Preheat the oven to 425°F. Line the pastry with parchment and fill with pie weights or dried beans. Bake in the lower third of the oven for 20-30 minutes, or until the rim is lightly browned and the bottom is just set. Remove the parchment and the pie weights. Bake for 5 minutes longer, covering the rim with foil if it begins to darken.
Lower the oven temperature to 350°F.
Meanwhile make the filling. In a large bowl combine pumpkin, sugar, salt, and spices. Blend in eggs, milk, and evaporated milk. Pour the filling into the hot crust. Bake for 45 minutes, or until a knife inserted in center comes out clean. Remove the pie from the oven but leave the oven on.
In a bowl, beat the egg whites at medium speed until frothy. Add the cream of tartar and beat until soft peaks form. Gradually add the sugar and vanilla. Increase the speed to medium high and beat until the egg whites are stiff and glossy, about 2 minutes. Scoop the meringue onto the warm pie, spreading and swirling it decoratively - be sure the meringue touches the crust all around. Bake the pie on the middle rack for 10 minutes or until the meringue is lightly browned. Transfer the pie to a wire rack and let cool completely, at least 4 hours.
We used Better Batters gluten-free flour in this recipe.