Gluten-Free, Dairy-Free Pumpkin Pie

Get excited.
Right now.

I'm serious.

I made a BRILLIANT gluten-free and dairy-free pumpkin pie that I'm so excited to share. It's nearly Thanksgiving, and you could easily serve this to your guests without them knowing there is anything different about it. I wanted to be able to make a great pie for this occasion, and thought that I'd have to try a few different recipes to find a good one. 

With a few adjustments according to what I had in the fridge- this pie came out absolutely delicious. It might take a few tries to get it cosmetically perfect, because pies can be tricky this way...but I will absolutely be keeping this recipe in my collection.

This is an OVERNIGHT recipe- so plan to start in the evening, and continue the next day.
If you have the chance to chill your flours- this apparently helps, too. I didn't do it, but will try next time to see if it makes a difference.

Gluten-Free Pie Crust

1 cup rice flour

1/2 cup sorghum flour
1/2 cup potato starch

3 tablespoons millet flour
3 teaspoons sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup COLD butter (keep it in the freezer)
1 egg
2 tablespoons apple cider vinegar
1/4 cup ice-cold water (get a cup of water, throw some ice cubes in it, and put it in the freezer. ICE COLD. Bam!)

Mix together all the dry ingredients. Cut the butter in. When you are finished, the whole mix should look grainy. Butter should be no larger than pea-sized pieces.

Make a well in the dry ingredients, and add the egg and apple cider vinegar. 
Gently stir, and then slowly add the ice cold water. Mixture should not be too wet, but should be able to be pressed into a ball of dough.

Take the dough, and press it onto a large sheet of parchment paper. Place another large piece of parchment on top, and roll the dough outward into a round shape. Dough should extend at least 4 inches past the edges of your pie plate.

Refrigerate this dough (ideally) overnight. Take it out of the fridge 20 minutes before you want to work with it. 

Peel off the top layer of parchment and lay your pie plate on top. This is the scariest part...FLIP it over! Lightly peel the last layer of parchment off.
DON'T WORRY if you butcher your dough at this point. I did, and ended up pressing it all back together- and it still turned out great!

Trim the edges of the pie, and if you'd like, you can crimp the pieces or press a fork into the edges to create a cute little design.  

Bake the crust at 350 degrees for 10-15 minutes. (Mine took 15...watch for it until it's golden brown)

Cool COMPLETELY. 

Gluten Free Pumpkin Pie Filling:

 2/3 cup coconut milk
(Just less than) 1/2 cup sugar
 2 eggs
 1 (14-ounce) can organic pumpkin puree
 3 tablespoons millet flour
 3 teaspoons pumpkin pie spice
 1/2 teaspoon sea salt

Mix the dry ingredients together in a large bowl. Add the wet ingredients to the mix, and combine well. 
Pour into the cooled pie crust, and bake at 350 degrees for 45-55 minutes (again, mine took 55...wait until the middle of the pie is fairly firm.) It's always a good idea to put some tin foil over the edges of the pie- so they don't get burnt during baking!