Amy Green's Gluten-Free Pumpkin Pie

Ingredients

Cooking Directions

For the crust:

Preheat the oven to 350F. Spray an 8- or 9-inch tart pan or pie pan with cooking spray.

In the bowl of a food processor, pulse the pecans and dates until finely chopped. Add the melted butter and process until a dough forms. Press the dough into the prepared pan. Bake for 10 to 15 minutes, until light golden brown. The crust will puff slightly. Let the crust cool completely before filling.

For the filling:

Preheat the oven to 375F.

In a large bowl, whisk together the pumpkin puree, milk, half-and-half, eggs, vanilla, cinnamon, nutmeg, allspice, stevia, and salt. Pour into the baked pie crust. Cover the edges of the crust with aluminum foil to prevent them from over-browning.

Place the pie on a baking sheet and bake for 50 minutes, or until the filling has slightly puffed and set in the center. If you want the crust a bit browner, remove the foil during the last 5 to 10 minutes of baking.

Let cool before slicing. Store covered in the refrigerator.

Recipe courtesy of Amy Green of "Simple Sugar & Gluten-Free"