Gluten-Free Spiced Pumpkin Pie

Who said pumpkin pie is just for Thanksgiving? Since it happens to be one of our family's favorite dessert, I am baking a gluten-free pumpkin pie for our Christmas dessert!
Have a sweet and merry Christmas!                            
      
                                                   Gluten-Free Spiced Pumpkin Pie 
                                                                      Courtesy of
                                                             Martha Stewart Living 

Ingredients
   Crisp Rice - Almond Piecrust
     (Recipe follows)
1  1/2 cups canned unsweetened pumpkin
   purée
2 large eggs, room temperature
3/4 cup packed light muscovado sugar
   or light-brown sugar
1 tablespoon cornstarch
1/2 coarse salt
1 teaspoon ground cinnamon
1/4 tablespoon freshly grated nutmeg
Pinch of ground cloves
1 cup milk

Directions
1. Preheat oven to 375 degrees F.  Press crust mixture into bottom and up sides of a 9 - inch pie dish. Bake until golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce temperature to 325 degrees F.

2. In a medium bowl, whisk together pumpkin and eggs. In another bowl, stir together sugar, cornstarch, salt, and spices; whisk in pumpkin mixture. Whisk in milk.

3. Place pie dish on a rimmed baking sheet. Pour filling into crust and bake until filling is just set, 50 to 55 minutes. Let cool completely on a wire rack. Serve room temperature or chilled. Pie can be stored in the refrigerator up to 2 days.

Crisp Rice Pie Crust
Ingredients:
3 cups gluten-free rice-square cereal,
   such as Rice Chex
1/2 cup sliced raw almonds
5 tablespoons unsalted butter, melted
5 tablespoons packed light muscovado
   sugar or light - brown sugar
1/4 teaspoon coarse salt

Pulse cereal and almonds in a food processor until finely ground. Add butter, sugar, and salt; pulse until combined. Use immediately.

follow Anne on twitter and Instagram @AnneFretz