Let's Eat Pie :)

So, considering that Thanksgiving is right around the corner I decided to attempt my first gluten free pumpkin pie! I made three mini ones with the help of my sister.  We used four small pumpkins, Carnation evaporated milk, sugar,  a pumpkin spice mix we made ourselves, and one egg.  Our crust was a mix of Arrowhead Mills Organic Brown Rice Flour, Ener-G White Rice Flour, Ener-G Potato Starch Flour, and Ener-G Tapioca Flour.  Into this flour mixture, I added coconut oil, xantham gum, and two tablespoons of evaporated milk.  We baked the crust until it was golden brown and then we added our filling.  The result: quite good.  The crust was a little gritty but it held up nicely and the inside was perfect.  If I was giving the recipe stars, I would say 4.5 out of a total of 5.