Ingredients:

Pie Crust:

• 1 cup of The Greater Knead’s all-purpose gluten-free flour

• 1/4 cup white rice flour

• 1/2 teaspoon sea salt

• 1 teaspoon arrowroot starch

• 1/3 cup olive oil

• 5 tablespoons dairy-free milk

• 1 egg

Filling:

• ½ cup dairy-free milk

• ½ cup oil (sunflower, safflower, or olive oil)

• I can of puréed sweet potatoes, about 1 ½ cups

• 2 tablespoons maple or cane sugar

• 2 eggs

• 1 teaspoon pure vanilla extract

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

Topping, optional:

• Mini-marshmallows, for topping

Directions:

Pie Crust:

• Whisk together the flours, starch, and salt in a medium-sized bowl.

• Mix together the oil, milk, and egg together in a separate bowl.

• Add the wet ingredients to the dry ingredients and combine until the mixture forms a dough-like texture.

• Line an 8" by 8" square baking pan with parchment paper or grease with oil. Press and shape the crust into the pan and place it into the refrigerator while working on the filling.

Filling:

• Preheat the oven to 375°.

• In a bowl with a hand mixer or in a stand mixer with a whisk attachment, whisk together the milk and oil until blended and starts to create small bubbles at the surface; about 5 minutes.

• Add in the rest of the filling ingredients and mix until evenly combined.

• Remove the pan from the refrigerator and add the filling over the crust.

• Place in the center of the oven and bake for 45 to 50 minutes, or until the filling is set and no longer jiggles in the middle.

• If you are adding the topping, cover the top with mini-marshmallows and broil until golden and toasted; about 1 to 2 minutes.

• Let cool completely before slicing and serving.