Sharing my top 5 tips for great gluten-free pumpkin pie: 🥧 1. Keep the butter cold and in large pieces for a flaky crust. I prefer vermontcreamery cultured butter for its high fat content and clean, rich flavor. 2. Use rich and tangy Vermont Creamery crème fraiche in the filling instead of evaporated milk 3. Parbake the crust and brush it with egg white to keep it crisp 4. Bake the pie until just set so the filling stays smooth and creamy 5. Top it with whipped crème fraîche For the full GF pumpkin pie recipe, comment “pumpkin pie” and I’ll DM it your way. 🥧 Bojon appétit! #pumpkinpie #glutenfreebaking #pumpkinspice #pierecipes