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Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free)

Reviewed: Dec. 1, 2013
I didn't make the crust (I used store-bought since I'm not vegan), but I made the filling exactly as the recipe called for, and it was delicious! I am lactose and egg intolerant, so this recipe was perfect for me! The filling had great flavor and texture. I baked my pie for about 75 minutes since the knife didn't come out clean at 60. The filling looked darker than most pumpkin pies I've seen, but it tasted great! I'll be making this again next Thanksgiving.
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