Wheat Free Pumpkin Pie

15 ingredients
1 steps

Ingredients

  • 1 12 cups rolled oats
  • 12 cup brown rice flour
  • 12 cup chopped almonds
  • 13 cup cold-pressed vegetable oil
  • 3 tablespoons maple syrup
  • 14 cup water
  • 1 pinch sea salt
  • 3 lbs butternut squash (1 large or 2 small)
  • 3 eggs (free range for preference)
  • 12 cup maple syrup
  • 1 pinch sea salt
  • 1 teaspoon ground cinnamon
  • 14 teaspoon ground ginger
  • 14 teaspoon ground cloves
  • 14 teaspoon ground nutmeg (preferably freshly ground)

Directions

  1. 1
    ["Preheat oven to 400.", "Cut squash in half lengthwise.", "The stalk can be difficult to cut through so do the rest first and you should be able to get it apart.", "Leave the seeds in.", "Place cut side down on a cookie sheet (remember, leave the seeds in) and bake 45-50 minutes until soft.", "While the squash is cooking, oil a 9 inch deep-dish pie plate to prepare to make the crust.", "Combine oats, brown rice flour, and almonds in a large bowl.", "In a seperate bowl, whisk together the oil, maple syrup, water, and salt.", "Pour wet ingredients into dry and stir well to mix.", "Wet your hands.", "With wet hands, press the crust evenly into prepared pie plate from the center outward, going up the sides.", "Remember to pess into the little\"corners\"" of the pie plate as crusts tend to be thick there.""

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