Pumpkin pie has always been a favorite of mine - regardless of the time of year! After the birth of my second child I began dabbling in a gluten free diet after reading the book, Wheat Belly by Dr. William Davis. I was trying to eliminate those last stubborn pounds of pregnancy and sure enough ditching wheat really helped. During this time I would make pumpkin pie without the crust and literally eat it for breakfast. I'm now gluten free for reasons other than simply maintaining a healthy weight (although it does help). I discovered gluten is related to a lot of digestive issues and was contributing to what seemed like an endless cycle of my skin breaking out. Whatever your reason for being gluten free, this pie won't disappoint.
While the crustless version of the pumpkin pie is certainly delicious, I feel for social gatherings and holidays it makes a much prettier presentation to present a pie with a crust.
This version of pumpkin pie also happens to be free of dairy as well as refined sugar. I imagine if you keep it a secret, no one will know the difference. It's simply delicious!
For the crust I used this recipe. Although I altered the instructions a bit. I did not chill the dough and I also did not roll out the dough. I simply worked the crust into a ball and then gently pressed it into my pie plate.