Pumpkin Pie With a Tropical Twist! (GF, DF)

I'm a pumpkin pie fan.  I don't know why it's been relegated to be eaten only at Thanksgiving!  I didn't eat it for years because of gluten and dairy intolerances.  But here is is a delicious, dairy-free version of pumpkin pie that I came up with. 
My guests can't tell it from the traditional one their mothers made with heavy cream.  Don't be afraid of the fat in the pie - it actually helps to lower the overall glycemic index.

Ingredients:
1 14 oz. can pumpkin (or use cooked sweet potatoes)
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger (dry)
1/4 tsp. ground cloves
1/2 tsp. sea salt
1/2 cup agave nectar
1 cup of high fat coconut milk
3 eggs

Beat all ingredients together and place in an unbaked, prepared pie shell (Recipe to follow).  Bake at 425° for 15 minutes, then reduce the heat to 350° for an additional 35-40 minutes.  Insert a toothpick, and if it comes out clean, it's done.


Gluten-Free Pie Crust

So, no pie is gluten-free without a crust that's gluten-free.  Here's one version you may like:

1 cup brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca starch
3 tbsp. sweet rice flour
3 tsp. sugar
1/4 tsp. sea salt
1 tsp. cinnamon
1/2 cup coconut oil in it's solid form
1 large egg
2 tbsp. apple cider vinegar
1/4 cup ice-cold water, or enough to make the dough siick together.

Mix dry ingredients together, cut in coconut oil. In a separate cup, whisk together the egg, apple cider vinegar and water.  Add to dry ingredients. Work with your hands to form a ball.  If it's too dry, add water a wee bit at a time just until the dough sticks together and is workable.  Roll out between two floured pieces of waxed paper.  If baking pie shells, preheat oven to 400° and bake for about 10 minutes.  Watch closely as it will brown quickly and you don't want that!