Recipe

Guten-free dairy-free egg-free vegan coconut pumpkin pie recipe
Ingredients
Crust:
1/2 cup amaranth flour
1/2 cup arrowroot starch flour
1/4 cup coconut flour
1/3 cup shortening
5 tbsp cold water

Filling:
2 c. solid-pack canned pumpkin
1 c. regular coconut milk
3/4 c. brown sugar
1/4 c. arrowroot starch
1 Tbsp. maple syrup
2 tsp. vanilla
1 tsp nutmeg
1/4 tsp. EACH ground ginger, cloves and salt

Directions
Preheat oven to 375F.
Combine crust ingredients in a medium bowl, whisking flours together and then adding your shortening. Combine until dough starts forming pea-sized balls, and sprinkle in water one tablespoon at a time until you can form the dough into a ball. Once you have a ball of dough, carefully roll out on wax paper. If you have two pie tins, you can place one bottom-side up underneath the wax paper and place the second one over the dough. Invert and carefully peel off the wax paper to have a perfect pie crust.

Bake for 8-10 minutes in the oven or until lightly browned.

Whisk filling ingredients together in a large bowl and fill your crust with the filling. Bake for 50 minutes or until pie has firmed up somewhat. You CAN greedily eat a slice before it chills, but it will be somewhat soft until it is chilled in the refrigerator overnight. For the most impressive pie, cool overnight.