Gluten Free - Dairy Free Pumpkin Pie with Almond Crust

[Guest guest]

We made this last year and it was fabulous!

Wheat Free Dairy Free Pumpkin Pie

Pie crust ingredients:

1 and 1/2 cup rice flour

1/3 cup of ground almonds (may use hazelnuts or walnuts instead)

1/4-1/3 cup olive oil or coconut oil

2 TB maple syrup

1-2 TB ice cold water as needed (you may need more to get it to become crust

consistency)

 

Makes 2 -9 inch crusts

 

Filling

1 cup Original or Vanilla Rice Dream

2 large eggs, lightly beaten

2 cups unsweetened canned pumpkin (1 16-ounce can)

1Ž2 cup maple syrup

1 tsp. cinnamon

1Ž4 tsp. ginger powder (opt.)

1Ž2 tsp. nutmeg (opt.)

1Ž2 tsp. allspice (opt.)

1Ž2 tsp. sea salt

2 unbaked 9 " pie crust

Pre-heat the oven to 425°. Mix all ingredients and pour into unbaked pie

shell. Bake for 15 minutes; reduce heat to 350° and bake for 30-45 minutes,

or until inserted knife comes out clean. Remove from oven and set on a wire

rack to cool.

Yield: 2 9-inch pies