The pumpkin seed crust is so flavorful and free of oil, butter or margarine. It’s a wonderful crust for Thanksgiving, for a sweet or savory pumpkin pie.
1 cup brown rice flour plus extra on the side for rolling if necessary
1 cup hulled pumpkin seeds, soaked in water for at least 4 hours
1/2 teaspoon xanthan gum
Drain and rinse pumpkin seeds. Place in a food processor and pulse several times to start forming a paste. Add a 1/4 cup of water and pulse several more times. Scrape down the sides of the bowl. Add another 1/4 cup water and start to blend seeds. The goal is to make a paste with the least amount of water possible. Add water as necessary to enable blending, about 1 cup total. In a small bowl mix together flour with xanthan gum. Add to food processor and blend until mixture clumps into a bowl. Remove from processor and place in a small bowl. Knead slightly and press into a bowl. Dough will be moist and sticky. Cover with wax paper and let chill at least an hour.
Remove from refrigerator. Place dough on a piece of wax paper at least 12 inches in length. If the dough is too sticky you may dust your hands and the wax paper with more flour. Press dough into a flat circle and cover with another sheet of wax paper. Roll out with a rolling out to a circle as large as the pie plate you will be using. Carefully peel off the top sheet of wax paper. Don’t worry if the dough tears. You can easily just press it into the pie plate where needed. Turn the dough onto the pie plate, pressing it to match the plate form. Carefully and slowly remove the top sheet of wax paper. Trim edges. Add desired filling and bake according to pie filling recipe.