Difficulty: Easy Makes one 9" pie

Ingredients

• 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

Directions

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.

Tips

We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.