Pumpkin Pie

Thanksgiving is coming!  I decided to try making up my own recipe and realized I need more practice in the baked goods department.  :)  It turned out, though. Yay!  I was able to make it gluten-free and dairy-free and it tasted delicious.  I created the filling, but got the recipe for the crust from a cookbook.


So, with the crust I was more focused on making it gluten-free than making it "Paleo" - so feel free to try out a different crust if you like.  I recently was diagnosed with gluten sensitivity (which is just like having Celiac Disease) and was recommended this cookbook from "The G Free Diet" by Elisabeth Hasselbeck.  


Pumpkin Pie Crust
(from "Recipes for IBS" cookbook)
1/2 c. gluten-free oat flour
1/2 c. brown rice flour
1/4 t. sea salt
1/4 c. grapeseed oil
2 T. ice water
Heat oven to 400º.  Lightly flour 9" pie pan.  In medium bowl, mix oat flour, rice flour, salt.  Fold in oil, using fingers to mix.  Add water, 1 T. at a time using as little as necessary to hold the dough together without it becoming sticky.  Press dough into prepared pie pan.  Bake for 5 minutes and then add pie filling and continue to bake at 370º for 45 minutes-1 hour.

Pumpkin Pie Filling
2 c. pumpkin puree
3 T. honey
2 eggs
1/2 c. almond milk
1 t. pumpkin pie spice
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. ground ginger
1/4 t. allspice
1/2 t. sea salt
Combine all ingredients.  Put into prepared pie crust and bake at 370º for 45 minutes-1 hour or until knife inserted into center comes out clean.  (You will notice several "knife inserts" into my pie - it took longer than I was expecting so I kept checking it.  Oops :))