Gluten-free Pumpkin Pie recipe!

Happy Halloween!

We enjoyed a successful GF pie last night, replete with whipped cream and good company. The following recipe was enough for one large pie and one small one (see small one in photos). We used our CSA pumpkin (thanks, Greensgrow!)

For the crust:

1 1/2 cups white rice flour
1/2 cup ground almonds
4 oz. unsalted butter (1 stick)
pinch sea salt
1/4 t vanilla extract
1/2 t almond extract
1 1/2 T honey
few t ice water as needed

mix together flour, almonds and salt. cut in butter. add extracts and honey, ice water till it holds together -- it will be a little crumbly. wrap and chill for an hour.

preheat oven to 425. press into pie pan(s). try to keep it even and not too thick. (you could try rolling it out between two sheets of wax paper and patch it if it falls apart.)

blend together:
2 eggs
1 lb cooked pureed pumpkin
1 cup milk
2 T melted butter
1/2 cup honey or maple syrup or a mixture (I used a mix and slightly more than 1/2 c.)
1 T molasses
1 1/2 t vanilla
2 t cinnamon
1/2 t ginger
1/4 t mace
1/4 t ground cloves
1/4 t nutmeg
1/4 t sea salt

pour into pie shell(s). bake 10 mins, then turn oven down to 350 and bake another 30-40 mins, or until firm to the touch.

serve with your favorite topping! enjoy...