We had no shortage of pies for our gluten, dairy, yeast and soy free Thanksgiving Feast. Seriously, could have been the best Thanksgiving meal I've ever had.
Of course, my grandmother use to make up to 40 pies, yes 40, for our ever growing family when I was kid...and at that time I could eat things 'fully loaded' so to speak...so... yeah.
Anyway, this is my sister's recipe and is simply divine. Thank you kindly Krista ;)
Krista's Rice Flour Pumpkin Pie
For the crust
1 1/2 cups brown rice flour
3 tbls cold water
3 tbls coconut oil
1 egg, organic cage-free
1 tbls honey
Mix all ingredients together until well combined, press into a pie dish and bake at 350° for 15 minutes.
For the filling
1 can (15oz) organic pumpkin puree
1/2 tsp nutmeg
1 tbls cinnamon
1/4 cup Culinary Coconut Milk (So Delicious)
In a medium size mixing bowl, mix all ingredients together until well combined.
Pour on top of the crust and bake at 350° for 50 minutes.
This pie really hit the spot for me and wasn't very sweet which I loved, you could add honey or maple syrup to the filling or more honey to the crust. I recommend eating this with a slice of Sarah's Oat Flour Pecan Pie...