Jennifer Esposito's Pumpkin Pie Recipe with a MacGregor Twist

Ingredients

• Gluten free pie crust

• 1 (15-oz) can organic pumpkin puree; we use Libby's

• 1/4 cup almond milk

• 1/4 cup maple syrup

• Splash of apple juice or apple cider

• 1 tablespoon and 1 teaspoon arrowroot starch

• 1 Vital Farms egg

• 3/4 teaspoon cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon cloves

• 1/4 teaspoon allspice or our homemade pumpkin pie spice

• 1 teaspoon Himalayan salt

Directions:

1. Follow the directions here to assemble the pie crust. Remember to let chill in the fridge for about an hour.

2. Preheat the oven to 350F

3. In a mixing bowl, combine all the filling ingredients and mix with a spoon or hand mixer.

4. After brushing the crust with an egg wash, spoon the pumpkin mixture into the pie shell.

5. Bake for 30 minutes or until the pie is somewhat firm to touch (it will get firmer as it cools). Being that the crust is grain-free, it will not brown; if you would like to slightly brown, rub some oil or dairy-free butter around the edges of the crust when there is 10 minutes left to cook, but watch carefully so it doesn't burn!

6. Let the pie sit for 25 minutes, then refrigerate it until it firms up and cools. Store leftovers covered in the refrigerator for up to two days

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