Pumpkin Pie From Scratch, with Local Pumpkins, Gluten Free Dairy Free

Got pumpkins from Mailloux's Farm in Amherstburg.  Its a bit more work than using pumpkin filling from a can but saves you so much $$$.  You can make 5-6 pies for the price of 1.  To make the filling diary free just substitute coconut milk.  The crust is made from ground almonds and gluten free cookie mix. 

Here is a recipe to follow for 1 pie.  If you're using fresh pumpkins you need to quintuple those proportions.
http://dairyfreecooking.about.com/od/piesandcobblers/r/Dairy-Free-Pumpkin-Pie_Milk_Free.htm

Its easier to peel the smaller chunks with a knife.  Boil the chunks down in a pot until its soft enough to mash with a fork.

 

The pumpkin should be getting real soupy after boiling for about 30mins.

 Grind up almonds for a crust (mom did this).

Start adding the eggs, spices and sugar.

Next, you

Mix in the other ingredients and the coconut milk, fill in the pies.

Bake it until nothing sticks to a knife you stick in the filling.

So yummehh!