GF- Audre's Pumpkin Pie

Makes 2 9 inch pies.

Preheat the oven to 350 degrees F.

First, make the crust:

1 cup flaked unsweetened organic coconut
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend
1/2 cup organic light brown sugar
2 teaspoons ground cinnamon
5 tablespoons Butter (you can use Earth Balance)

Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl. Dump the crumbs into the 2 pie pans and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides.

Bake in the center of the oven for about 7 minutes- to set. Remove the pan and set aside.

Make your filling:

Preheat oven to 425 Degrees.

½ C. Succanat

1tsp. salt

2 tsp. Ground Cinnamon

1 tsp. Ground Ginger

½ tsp. Ground Cloves

4 Large Eggs

1. 29oz. Can Libby’s 100% Pure Pumpkin

1 C. Coconut milk

1 C. Original Rice Milk

1 C. Pure Maple Syrup

Mix: Succanat, Salt, Cinnamon, Ginger, and Cloves in a Small Bowl. Beat Eggs In a Large Bowl. Stir in Pumpkin, Maple Syrup, and Spice mixture. Gradually Stir in Coconut and Rice milk.

Pour into Pie Shells.

Bake In Preheated 425 degree oven for 15 minutes. Reduce heat to 325 degrees and bake for approx 90-100 minutes. Or until knife inserted in center comes out clean.

Cool On wire rack for 2 hours.