Paleo Pumpkin Pie

Stir together the flours and salt in a mixing bowl. Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture.

Add the egg and one Tbsp of water and using your hands, knead the ingredients together until a ball of dough forms. If the mixture is too dry and crumbly, add the second Tbsp of water (I used two).

Wrap the ball of dough with plastic wrap and place in the refrigerator for at least one hour.

Preheat the oven to 350 degrees F. Remove the dough from the refrigerator and and roll if out between two pieces of parchment paper or use your fingers to push the dough into a 9-inch pie pan (or both). Use a fork to pierce a few holes in the bottom of the dough.

Pre-cook the crust for 15 minutes. Remove from the oven and set aside.

In a large mixing bowl, combine all the pie filling ingredients. Using a hand mixer on medium speed, blend all the ingredients together for one minute.

Pour the filling mixture into the pre-cooked crust and place back into the oven for 50 to 60 minutes. To keep a lighter crust edge, place a pie crust shield over your pie halfway through. When a toothpick comes out clean one inch from the edge, your pie is done.

Remove pie from the oven, cool at room temperature for 30 minutes, then refrigerate for 2 hours to firm up.

Your can make this pie one day ahead and keep in the refrigerator until ready to use.