Wheat Free Pumpkin Pie

I got this recipe from "The Natural Gourmet" by Annemarie Colbin. I like to alternate the grains I use in cooking, so I liked the fact that this pie was wheat-free. It is also (for those keeping track) refined sugar free. At first I questioned the fact that the recipe tells you to use whole rolled oats, but it gives the finished product a rustic feel and taste that I personally enjoyed. Remember, use real maple syrup, not pancake syrup. And preferably use grade B syrup. I wasn't sure what to put for prep time, if you think you know, feel free, but a lot of the prep is done while other things are cooking.

• Ready In: 1 hr 50 mins
• Yields: 1 9inch pie

Ingredients

• For the Crust

• 1 1⁄2 cups rolled oats
• 1⁄2 cup  brown rice flour
• 1⁄2 cup  chopped  almonds
• 1⁄3 cup  cold-pressed  vegetable oil
• 3  tablespoons maple syrup
• 1⁄4 cup water
• 1  pinch sea salt

• Filling

• 3  lbs  butternut squash (1 large or 2 small)
• 3  eggs (free range for preference)
• 1⁄2 cup maple syrup
• 1  pinch sea salt
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground nutmeg (preferably freshly ground)

Directions

1. Preheat oven to 400.
2. Cut squash in half lengthwise.
3. The stalk can be difficult to cut through so do the rest first and you should be able to get it apart.
4. Leave the seeds in.
5. Place cut side down on a cookie sheet (remember, leave the seeds in) and bake 45-50 minutes until soft.
6. While the squash is cooking, oil a 9 inch deep-dish pie plate to prepare to make the crust.
7. Combine oats, brown rice flour, and almonds in a large bowl.
8. In a seperate bowl, whisk together the oil, maple syrup, water, and salt.
9. Pour wet ingredients into dry and stir well to mix.
10. Wet your hands.
11. With wet hands, press the crust evenly into prepared pie plate from the center outward, going up the sides.
12. Remember to pess into the little"corners" of the pie plate as crusts tend to be thick there.
13. The oven should already be at the correct temperature because of the squash.
14. Bake 5-7 minutes until crust is set, but not brown.
15. The squash is presumably done by now (I wouldn't recommend baking the pie crust at the same time as the squash).
16. When the squash is cool enough to handle scoop out the seeds and discard as desired.
17. Scoop pulp out of skins and place directly into blender or food processor.
18. You should have about 3 cups.
19. Place eggs, maple syrup, salt, and spices into the container of the food processor or blender with the squash.
20. Process until smooth.
21. Pour filling into prebaked pie crust and bake at 400 F for 15 minutes.
22. Reduce heat to 375F and bake for 30 minutes more until set.
23. Let pie cool to room temperature and then chill throughly before serving.