pumpkin pie delight

I made pie! I love love love pie. Its one of those things that is classified as a comfort food for me. As a family tradition, my grandma would bake a load of apple pie (my dad, uncle, gpa would eat the whole thing given the chance). Bringing a warm pie out of the oven, making it look pretty, I dunno - its just yummy!

So on to my pie. Since I can't have wheat, gluten, sugar, dairy (although butter is acceptable in my book) etc. That is pretty much the whole pumpkin pie! I could just slap some pumpkin in it and call it a day... sooooooooooo I made a crust, a good crust at that, using white rice, coconut, tapioca starch, potato starch. The way I make a regular crust is 2/1 ratio of flour, butter (shortening, oil what have you) So I did it this way as well. so for my flours it was 1 cup rice flour, then I poured about 1/3 cup of each of the rest to make another cup. then a cup of butter and ice water to make it stick. Rolled it between wax paper that was floured w/ cornstarch. Came out beautiful!!! (although next time I will put in fridge first to make it more pliable) oh and btw this made enough for a double crusted pie or 2 single crusted pies. The insides I mixed a can of pumpkin, agave (I think about a 1/4 cup?), the usual spices (ginger, nutmeg, cinnamon, clove) 3 eggs, 3/4 cup coconut milk.

I should of taken a pic of it! oh well. Next will be to make the crust out of crushed almonds and coconut oil???? don't know yet..... off to eat another slice