Pumpkin Pie - Gluten and Dairy Free

For the crust:

One portion of gluten free shortcrust pastry. I used Maggie Beer's recipe substituting the butter with coconut butter. Shape pastry to a deep dosh 6' tin, cover with a sheet of baking paper and weight with pie weights or rice. Bake for 20 minutes in a 180c oven, then set aside to cool. 

For the filling:
2 cups of pumpkin pulp purée 
1 1/2 cup of coconut cream
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest

 Preheat oven to 200c

Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

Pour into pie shell and bake at 200c for 15 minutes. After 15 minutes reduce the temperature to 180c. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
Cool on a wire rack