Pumpkin Pie with Gluten-Free Crust

Try this new crust recipe I developed. 

It's great for pumpkin pie and just in time for Thanksgiving!

Pie Crust Ingredients
1 cup oats
3/4 cup brown rice flour
1/4 cup garbanzo bean flour or milled flaxseed
1/2 t salt
1/2 cup butter or margarine
1/3 cup brown sugar
1 t vanilla

Directions
Process oats in blender until finely ground.  Pour into medium-sized mixing bowl. Add garbanzo bean flour and salt. Mix well. Add sugar. Cut in butter and vanilla. Mix until well-blended. Using wax paper or the back of a spoon, evenly press crust mixture into bottoms and sides of a pie plate. Mixture will be crumbly but keep working with it until a uniform crust has been formed.

Bake at 350 degrees F for 8-10 minutes. Remove from oven and let cool.

Pumpkin Filling Ingredients
3/4 cup white or brown sugar
1 t cinnamon
1/2 t ginger
1/4 t cloves
1/2 t salt
2 eggs, beaten
15 oz. canned pumpkin
1 cup coconut milk

Directions
Mix sugar, spices, and salt in bowl. Beat eggs. Add eggs and pumpkin to spice mixture. Mix. Add milk. Mix until well-blended. Pour into prepared crust. (Note: Cover crust with pie shield to prevent over-browning.) Bake at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F and bake for 45 more minutes. Cool and serve. Store in refrigerator.