Pumpkin Pie

Pie Crust:

• 1 ¼ cup gluten free flour

• 1/4 tsp salt

• 6 Tbsp butter

• 4-6 Tbsp ice cold water

Pumpkin filling:

• 1 (15 ounce) can pumpkin puree

• 3 eggs

• ¼ cup pure maple syrup

• ¼ cup coconut sugar

• ¼ cup unsweetened almond milk

• 1 teaspoon vanilla extract

• 1 ½ teaspoons cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon ground ginger

• ½ teaspoon allspice

• ¼ teaspoon salt

Instructions:

1. Preheat oven to 350 degrees F.

2. Mix all filling ingredients in a large bowl until smooth. Pour into pie pan.

3. Bake for 50-60 minutes. Check pie after every 20 minutes to make sure crust isn't burning. Cover if the edges are burning.

4. Allow pie to cool for at least an hour before serving.