Gluten-Free Maple Pumpkin Pie

This gluten-free pumpkin pie recipe has it all: a spiced pumpkin filling, a flavorful gluten-free crust, and easy steps that can be done days in advance. Ginger and ground cinnamon give the filling autumnal flavor, though you can tweak the filling ingredients to include your favorite pumpkin pie spices, like allspice or ground cardamom, or a splash of vanilla extract.

For those who’ve been burned by gluten-free baking in the past, the gluten-free pie crust recipe is particularly revelatory. There’s a small amount of an all-purpose gluten-free flour blend in the mix, but most of its nutty oomph comes from oat flour—use store-bought or make it yourself by blitzing old-fashioned oats in a food processor. To make prep time easier, you can make the dough up to three days before you plan to bake (refrigerate until you’re ready to use).

Like a traditional pumpkin pie, you can serve this exactly as is, or top each slice with a dollop of whipped cream. Sprinkle with flaky sea salt, or a handful of candied brown sugar pecans for a Thanksgiving dessert mashup.