Gluten-Free Pumpkin Pie with Brown Butter Shortbread Crust

Instructions

PREPARE THE PIE CRUST

1. Preheat oven to 350°.
2. Add cookies and sugar to a food processor. Pulse until cookies are crushed into a sandy texture. (You can also crush the cookies by hand by placing them in a zip lock bag and crushing them with a rolling pin.)
3. In a large mixing bowl, combine the cookie crumb mixture and melted butter. Stir with a large spoon until incorporated.
4. Add the cookie mixture to a 9” pie plate. Use the back of your spoon to push cookies into the pan, creating an even and packed layer on the bottom and the sides of the plate.
5. Bake for 8 minutes at 350° and allow to cool.

PREPARE PUMPKIN PIE

1. Preheat oven to 375°.
2. In a large bowl, combine the pumpkin puree, eggs, evaporated milk (or cream), and melted butter. Whisk ingredients vigorously until smooth and silky.
3. To the same bowl, add the brown sugar, granulated sugar, salt, pumpkin pie spice, and flour, whisking until just combined after each addition.
4. Pour the prepared filling into the prepared pie crust and smooth into an even layer.
5. Place the pie in the oven and bake for 15 minutes at 375°F.
6. Reduce the oven heat to 350°F and bake for an additional 25 minutes. (When done, the edges will be puffed and set, and the center will jiggle slightly. Each oven is different so continue to bake if needed.)
7. When done, remove from the oven and allow to cool at room temperature.
8. Pumpkin pie is a custard, so we recommend chilling the pie in the refrigerator for 1-2 hours to allow the custard to set.
9. To serve, remove the pie from refrigerator and let sit for at least 30 minutes to reach room temperature. Add whipped cream and enjoy!