This is a pretty traditional thing to have around the holidays. This was actually my first shot at it, for Thanksgiving, an it was good enough to make it again for any random Sunday when pie sounds like a good idea. I even went and made my own whipped cream!
For crust follow this recipe from a previous blog of mine.
1/2 cup gluten-free arrowroot flour (also called arrowroot starch)
1/4 gluten-free almond meal
3/4 cup gluten-free amaranth flour
1/4 tsp sea salt (I used pink Himalayan)
1 tbs cinnamon
3 tbs veggie oil
4 tbs water
1 tbs vanilla
1 tbs brown sugar
In a large bowl, combine all the dry ingredients. Add the veggie oil and water, stir until crumbly then add the vanilla. The mixture should stick together when you form it into a ball. It will still be a little on the crumbly side when you press it into your pie pan, but that’s okay. Bake for 3 minutes at 350 degrees when you are ready to prepare your pie! It can sit in the fridge for a bit as you prepare your filling but bake it just before filling it.
For pie filling:
1 15 oz can pumpkin
1 14 oz can sweetened condensed milk
1 tbs cinnamon
Preparation for pie:
As your crust bakes, mix together all ingredients for filling in a large bowl. Raise oven temperature to 425. Pour filling into the crust and bake for 15 minutes. Reduce temperature to 350 and bake for another 40 minutes or until the center is firm.
For whipped cream, just pour a small carton of whipping cream into a bowl and, with a whisk, stir until it just begins to firm. Add a tbs of sugar and a tbs of vanilla and whisk until set!