Classic Pumpkin Pie
Yield: 8 servings

For the Crust
1/3 cup almond flour
½ cup sugar
1 cup brown rice flour
1 teaspoon baking powder
5 tablespoons butter
1/3 cup butter
1 teaspoon salt
4 egg yolks

1. Preheat the oven to 350 degrees F. With electric mixer, combine almond flour, sugar, brown rice flour, baking powder, and butter. Add remaining ingredients and mix until a smooth dough forms.
2. Refrigerate dough at least 1 hour before using.
3. Roll the dough to about ½ inch thickness. Carefully place in greased pie pan. Bake the dough for 5 to 7 minutes. Allow to cool before adding filling.

For the Filling:
2 cups pumpkin puree
2 tablespoons butter, melted
2 eggs
1 1/4 cups milk or cream
1 teaspoon vanilla extract
¾ cup brown sugar
¼ teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
¼ teaspoon ground cloves

1. Preheat oven to 350 degrees F.
2. In the bowl of a standing mixer, add pumpkin puree and melted butter. Mix together well.
3. In a separate bowl, whisk together eggs, milk, vanilla extract, brown sugar, salt, cinnamon, nutmeg, ginger, and cloves. Add this mixture to the pumpkin puree and butter; mix until smooth.
4. Bake for 35-40 minutes, until the filling becomes firm. Cool and serve with whipped cream.