I think I finally got it down. This was my fourth attempt at making a pie that wouldn't make me sick because I wasn't sure that soy was the culprit.

I am so happy!

So.... here's how I did it in case any one else needs to make a GFCFSF pumpkin pie.

Crust:
1/2 cup tapioca starch
1/2 cup potato starch
3/4 to 1 cup rice flour
1/2 cup coconut oil
Pinch salt
1 to 1 1/2 tsp. xanthan gum
3 eggs beaten, with 2 tsp. vinegar
I added a bit of sugar, too. Maybe 1/4 cup

Mix all together using a pastry blender if you have one. I used a fork. Or you could probably use a food processor. Chill for an hour.

Once chilled, roll it out or press into pie pan. I greased mine with coconut oil.

For the pie, I followed the pie recipe on the pumpkin can, but used coconut milk instead or dairy. I followed the baking directions on the can.

YUMMY!!!! I'm going to get a second piece. I can't wait for Thanksgiving now.

Congratulations!!!

Wowwie! Can you taste the coconut?

Nope, doesn't taste coconut. Tastes slightly different, a little sweeter, but still delicious. The filling is a little, itty bit too liquid, though, and that's because the normal pumpkin recipe calls for 12 ounces milk, and the coconut was 13.5 ounces and I just threw it in. Whoops! Next time I'll measure it.

Yay, congrats!

Sound really good.

MMM pumpkin... Awesome~!!!

Sounds delicious! Thanks for posting this. I have to make a gfcfsf pumpkin pie this year also. I was planning on substituting almond milk for the dairy, but I bet coconut would be better!