Gluten-Free, Dairy-Free, Sugar-Free Pumpkin Pie

Amaranth Pie Crust

Ingredients:

3/4 cup amaranth flour

1/2 cup cornstarch

1/4 cup almond meal

1/4 tsp sea salt

1/2 tsp cinnamon

3 T olive oil

3-4 T filtered water

Preheat oven to 400 degrees F, and brush a 9-inch pie pan lightly with olive oil. Combine the dry ingredients and whisk together. In a small bowl, combine the 3 T olive oil and 3 T filtered water and whisk with a fork. Pour the oil/water mixture into the dry ingredients and stir. It will be very dry and crumbly. Add a bit more water, 1 tsp at a time, until you can make a ball out of the dough. On a floured surface, flatten the ball with your hands and either roll it with a rolling pin or press into the pie pan with your fingers. Once you have the crust shaped into the pie pan, take a fork and prick the bottom of the crust and use the tines to press the edges (you might have to dip it into some warm water to keep it from sticking). Bake the crust for 3 minutes, then fill it and finish baking.