To make the crust, mix the dry ingredients in a bowl, then add the wet and rub in with your fingertips
Bring the dough together then press into a 9 inch fluted tin. Refrigerate for half an hour *gluten free pastry recipe below*
Mix all the filling ingredients together then pour into the unbaked pie shell
Bake at gas 6 / 200C / 400°F for 50 - 60 minutes
Serve warm with dairy-free cream / ice cream and toasted marshmallows, or cold with a beverage!
You can substitute the sweet potato for pumpkin...OR
Using the same recipe but changing the amount of corn flour to 3 tbsp, adding 2 tsp baking powder and 80g (2/3 cup) flour / gluten-free flour. Grease a pie or 12 hole muffin tin and bake the mixture at the same temp for the same amount of time. This pie forms its own soft crust! Just make sure it's completely cooled before removing. And a toothpick test won't work - when it's ready the middle will feel moist but done but the outside will be dry. Check around 50 minutes then keep an eye on it