Wheat Free Pumpkin Pie

Total Time: 1 hr 50 mins Preparation Time: 5 mins Cook Time: 1 hr 45 mins

Ingredients

• 1 1/2 cups rolled oats
• 1/2 cup brown rice flour
• 1/2 cup chopped almonds
• 1/3 cup cold-pressed vegetable oil
• 3 tablespoons maple syrup
• 1/4 cup water
• 1 pinch sea salt
• 3 lbs butternut squash (1 large or 2 small)
• 3 eggs (free range for preference)
• 1/2 cup maple syrup
• 1 pinch sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg (preferably freshly ground)

Recipe

• 1 preheat oven to 400.
• 2 cut squash in half lengthwise.
• 3 the stalk can be difficult to cut through so do the rest first and you should be able to get it apart.
• 4 leave the seeds in.
• 5 place cut side down on a cookie sheet (remember, leave the seeds in) and bake 45-50 minutes until soft.
• 6 while the squash is cooking, oil a 9 inch deep-dish pie plate to prepare to make the crust.
• 7 combine oats, brown rice flour, and almonds in a large bowl.
• 8 in a seperate bowl, whisk together the oil, maple syrup, water, and salt.
• 9 pour wet ingredients into dry and stir well to mix.
• 10 wet your hands.
• 11 with wet hands, press the crust evenly into prepared pie plate from the center outward, going up the sides.
• 12 remember to pess into the little"corners" of the pie plate as crusts tend to be thick there.
• 13 the oven should already be at the correct temperature because of the squash.
• 14 bake 5-7 minutes until crust is set, but not brown.
• 15 the squash is presumably done by now (i wouldn't recommend baking the pie crust at the same time as the squash).
• 16 when the squash is cool enough to handle scoop out the seeds and discard as desired.
• 17 scoop pulp out of skins and place directly into blender or food processor.
• 18 you should have about 3 cups.
• 19 place eggs, maple syrup, salt, and spices into the container of the food processor or blender with the squash.
• 20 process until smooth.
• 21 pour filling into prebaked pie crust and bake at 400 f for 15 minutes.
• 22 reduce heat to 375f and bake for 30 minutes more until set.
• 23 let pie cool to room temperature and then chill throughly before serving.