gluten-free pumpkin pie

Pie crust doesn't come easy for me. Does it really come easy for anyone?  I'd like to shake the hand of the lady that doesn't profusely sweat over her cubed butter and pastry cutter. And then I'd like to kick that hag in the shin for being a know-it-all, or maybe a liar.  Gluten-free pie crust just ups the ante to an impossible degree and until just yesterday, I was convinced that no living, breathing human could create such a thing that would actually be edible... even more, enjoyable.

At least, until NOW. (silent fist pump)

That's right. Yep. Thanks be to 8 lb. 6 oz. baby Jesus, I successfully baked a pumpkin pie.  Without gluten.  And without dairy.  By golly, it's a great pumpkin pie.  BRING IT, THANKSGIVING.

Now pardon me while I faint and fall on the floor.

gluten-free pumpkin pie

gluten-free, dairy-free

For the Crust: 

1 cup brown rice flour
1/2 cup arrowroot starch
1/4 cup amaranth flour
1/4 cup white rice flour
2 tablespoons sugar
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 tablespoon cold water
1 egg, lightly beaten
12 tablespoons Earth Balance Butter, chilled and cubed

For the Filling:

1 3/4 cup pureed pumpkin
2 large eggs, lightly beaten
1 cup full-fat coconut milk
1/2 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg

1/4 teaspoon salt

granulated sugar, for sprinkling

1. To make the crust, combine the flours, xanthan gum, sugar and salt in a medium-sized mixing bowl and  until thoroughly mixed. Using a pastry cutter, cut in the cold Earth Balance butter until the mixture resembles big pea-sized clumps. Create a well in the center of the ingredients and add the egg and water, mixing until the dough comes together to form a soft dough. Press the dough into a disk, wrap it in plastic wrap and refrigerate at least an hour.
2. Roll out the chilled dough between the two sheets of parchment and transfer to the pie plate and place into the freezer while you prepare the filling.
3. Preheat the oven to 425 F.
4. To make the filling, add the pumpkin, eggs, coconut milk, maple syrup, ground cinnamon, ground ginger, ground cloves, and salt into the bowl of a stand mixer and mix until smooth.   Pour mixture into the prepared crust and sprinkle lightly with granulated sugar. Bake for 10 minutes at 425 F, then turn down the temperature to 350 F and bake for 35-40 minutes. Transfer the pie to a wire cooling rack to cool completely, then place in the refrigerator to chill completely.