Pumpkin Pie & Gluten Free Pie Crust

Pumpkin Pie
Ingredients
3/4 cup packed brown sugar
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
3 eggs
1 (15-ounce) can pumpkin purée or 1 3/4 cups cooked pumpkin
1 cup half-and-half
1 (9-inch) unbaked pie shell (in pie pan)
Method
Preheat oven to 375°F. In a large mixing bowl, stir together brown sugar, pumpkin pie spice and salt. Whisk in eggs, then add pumpkin, whisking it in completely. Gently whisk in half-and-half, then pour filling into unbaked pie shell and bake for 45 minutes, or until set.

Gluten Free Pie Crust
Ingredients
1/3 cup potato starch, plus extra for dusting
1/3 cup tapioca flour
1/3 cup millet flour
1/3 cup almond meal
1 tablespoon powdered sugar (optional)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 egg, lightly beaten
Method
Preheat oven to 375°F.
Put potato starch, tapioca flour, millet flour, almond meal, sugar and salt into a food processor and pulse a few times to combine. 
Add butter and pulse again until mixture resembles coarse meal. 
Add egg and pulse until completely combined to make a slightly sticky dough.

Turn dough out onto a large sheet of waxed paper dusted with potato starch. Sprinkle potato starch over dough and knead gently, working in about 2 more tablespoons potato starch, until dough holds together without being sticky but is still very pliable. Using your fingertips, press dough into a 10-inch circle.

Invert a 9-inch pie pan on top of the dough then quickly flip over both the pan and the dough so that the dough now rests in the pan. Gently peel away and discard wax paper and press dough into pie plate, patching it together, if needed. Crimp and trim the edges as desired then prick sides and bottom all over with a fork. Line crust with parchment paper and fill with pie weights or dried beans. Bake until crust is just set and slightly dry around the edges, about 15 minutes. Remove parchment paper and pie weights, fill with pie filling and bake as needed. Alternately, for a pie that requires a pre-baked crust, return to oven and bake until cooked through, about 15 minutes more.