I got this off of Jules website. It is super good and super easy! It's great (I hear) with regular flour also. It forms a slight crust as it bakes. Sounds kinda weird but delicious.
- 15-ounce pumpkin purée
- 3/4 cup milk
- 3/4 cup cream
- 2 tablespoons oil
- 2 teaspoons vanilla extract, gluten-free
- 2 eggs
- 3/4 cup Jules Gluten FreeTM All Purpose Flour
- 1/2 cup brown sugar, packed
- 1/4 cup sugar
- 2 teaspoons baking powder, gluten-free
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice (or 3/4 teaspoon nutmeg plus 1/4 teaspoon cloves)
Preheat oven to 450ºF.
Butter or spray with cooking oil a 10-inch pie plate and one ramekin. I used a tart pan.
Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients in to the liquid bowl while stirring. Beat until totally combined.
Pour into prepared pie plate, leaving at least 1/4 inch between the batter and the rim of the pie plate.
Pour any remaining batter into prepared ramekin(s). Smooth the top of the pie with a rubber spatula.
Bake at 450ºF for 15 minutes, then reduce heat to 375ºF and bake for 30 more minutes or until a knife inserted into the pie comes out clean.
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