I tried to come up with a pumpkin pie that was milkless and someone suggested a pumpkin pecan pie that is Paula Deen's Pumpkin Pecan Pie. I took the general concept and modified it a bit and this is what I came up with:
Crust:
Equal amounts tapioca and potato flour
1 egg
Salt to taste
1/4 cup maple syrup
1/2 cup melted ghee
Mix until right consistency to press into the bottom of a pie tin (crumbly but still formable).
Pie Filling:
1 cup canned pumpkin
4 tbsp. melted ghee plus 1/2 tsp. salt
1.5 cup maple syrup
3 eggs
