Dairy Free GF Pumpkin Pie

This recipe is from food.com (here)

• 1 unbaked 9-inch pie shell (see GF recipe below)
• 2 eggs (you can use an egg replacer. If using Ener-G make sure the lumps are beaten out)
• 1/2 cup brown sugar (or granulated maple sugar)
• 1 1/2 teaspoons cinnamon
• 1/4-1/2 teaspoon powdered ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 3/4 cups mashed cooked pumpkin
• 1 cup soymilk or 1 cup rice milk or 1 cup almond milk or 1 cup non-dairy coffee creamer

Directions:

1. 1
   Whip eggs until frothy.
2. 2
   Beat in sugar, then spices and salt.
3. 3
   Add pumpkin and soy milk and beat until well blended and smooth.
4. 4
   Pour mixture into pie shell.
5. 5
   Bake at 450F for 10 minutes.
6. 6
   reduce heat to 350F and bake for 30 to 35 more minutes.

Pie Crust (from Gluten Free Baking Classic by Annalise G. Roberts)
1 cup plus 2 TBS Brown rice flour mix (Ratio=1 cup brown rice to 2/3 cup potato starch to 1/3 cup tapioca starch)
2 TBS sweet rice flour
1 TBS granulated sugar (omit if using for savory pie filling)
1/2 tsp xanthan gum
1/4 tsp salt
6 TBS cold unsalted butter (or Earth's best spread, or Spectrum palm shortening) cut into 6 pieces
1 large egg (or Ener-g egg replacer)
2 tsp juice (they say orange or lemon but you could use pomegranate or something else)

• Lightly grease pie pan. Generously dust with rice flour.
• Mix flours,sugar, xanthan gum, and salt in a large bowl of an electric mixer
• Add butter (or sub) and mix until crumbly or resembling coarse meal.
• Add egg and juice. Mix on low speed until dough holds together; it should not be sticky. For dough into a ball, using your hands and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough into a 1 inch thickness.  Dough can be frozen at this point for up to 1 month; wrap in plastic wrap and then use foil as an outer wrap.
• Roll out dough between the 2 sheets of wax paper. If dough seems tacky, refrigerate for 15 minutes before preceding. Removed sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper, and crimp edges for a single pie crust. 

To pre-bake a bottom crust.

Preheat oven to 375F Gently prick pastry 3 or 4 places with a fork. Bake pastry for 25 minutes or until golden. Remove from oven and cool completely on a wire rack. Pre-baked shells can be stored in airtight plastic containers or plastic wrap in the fridge for 3 days. Or covered in plastic wrap and foil, and frozen for up to two weeks.

To partially bake a bottom pie crust: 

Preheat oven to 375F. Bake pastry for 10 minutes. Remove from oven. Fill and bake as per recipe.