Pumpkin pie without the gluten! This is my daughter Ava'‘s recipe.

Yield: 1 pumpkin pie

Cooking Time: Approximately 40 minutes

ingredients

• 1 GF Pie Crust (store-bought)

• Whipped cream for topping

Filling

• 2 ¾ cups pumpkin puree (1 ½ 15-ounce cans yield 2 ¾ cups)

• 1/4 cup maple syrup

• 1/4 cup brown sugar

• 1/3 cup unsweetened almond milk

• 1 tbsp olive oil (or melted coconut oil)

• 2 ½ tbsp cornstarch or arrowroot powder

• 1 ¾ tsp pumpkin pie spice (or substitute a mix of ginger, cinnamon, nutmeg & cloves)

• 1/4 tsp sea salt

Method

1. Preheat the oven to 350°F (175°C).

2. Place the GF Pie Crust in a pie dish, following the instructions on the package if needed.

3. In a bowl, combine pumpkin puree, maple syrup, brown sugar, unsweetened almond milk, olive oil (or melted coconut oil), cornstarch (or arrowroot powder), pumpkin pie spice, and sea salt.

4. Use a hand mixer to blend all the ingredients until smooth.

5. Pour the pumpkin mixture into the prepared GF Pie Crust.

6. Bake in the preheated oven for approximately 40 minutes or until the center is set.

7. Once baked, remove the pie from the oven and let it cool.

8. Slice and serve, topping each slice with whipped cream.