Pumpkin Pie:

I don't know if there is anything that screams "Christmas" to me, more than Christmas trees and pumpkin pie! I happen to love both. I wish that I was a more organized person, and had shared this before Christmas, but the truth is, life continues on, no matter how organized you are...or aren't. But if you're like us, and still have the Christmas tree up, then it's still the Christmas season, so it all works out!! The other options are 1. make it anyways, because it's good, and 2. pin and try it out next fall, I guess!! Whatever works!

That being said, I hope you will enjoy the host of other Christmas recipes that will be coming out over the next several weeks! Hey, it's never too early to plan for next Christmas, right?
(Only 347 days to go, by the way!!!)

Now, back to the recipe!
Sometimes making a pie can be time consuming, and making one gluten-free can seem just about impossible sometimes! But today, I have a few tricks and shortcuts to share with you, so you can whip up a couple of these in no time at all!! This recipe makes 2 pies.
I hope you try it out!!

Crust:

3/4 cup butter, cubed and very cold

3/4 cup shortening, chilled until very cold

3 cups flour

1 tblsp. xanthan gum

1 tsp. salt

1 egg

1 tblsp. vinegar

3-5 tblsp. ice cold water

Filling:

2 (30oz.) cans Libby's Pumpkin pie mix

1 & 1/3 cup Evaporated milk

4 eggs

For the crust, place flour, xanthan gum and salt in a food processor. Add butter and shortening. Pulse until mixture resembles course crumbs. Add egg, vinegar and 3 tablespoons water. Pulse until mixture comes together (you might need to run a spatula around the edges of the bowl, occasionally). Add more water, one tablespoon at a time, if needed, until mixture sticks together well, but you don't want it to be too sticky. 

Divide dough between 2, 9-inch deep-dish pie plates that have been coated with cooking spray. Wash your hands in very cold water, then pat dry. This way your hands are nice and cold and it will be easier to press out the dough. Press evenly into the bottom and up the sides of the pie plate. Flute the edges. Place in the freezer and chill just until firm (you can do this in the fridge, but the freezer is faster!).

Meanwhile, mix together filling ingredients with a whisk or hand-mixer. 

Once crust is chilled, pour the filling evenly between the two crusts.

Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 50-60 minutes longer, or until knife inserted in the center of the pie, comes out clean and the crust is golden brown.

Cool completely. Cover with plastic wrap and chill until ready to serve!

Note:

-It's super important that the butter and shortening are very, very cold.