Gluten Free Pumpkin Pie - SUPERB!

My Dad was diagnosed with Celiac Disease right after my son was born back in 2002. He had been losing a lot of weight, his "movements" weren't right, and when bloodwork was done right before the diagnosis he was severely anemic. When the official diagnosis came in, I went straight to work finding out all I could about this auto immune disorder. In the process, I also started to change some of my cooking processes. Thanksgiving came around, and it was time to make the annual Pumpkin Pies. I had to come up with a plan.

Ingredients: (makes 2 pies)

Crust...
1 box gluten free corn flakes (I buy the stuff with a touch of honey in it)
1 cup sugar
1 cup butter

Filling...(dairy/egg free instructions at bottom)
1 can pure pumpkin
1 can evaporated milk
1 cup brown sugar
4 eggs
1 tsp vanilla
1.5 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground allspice
(or substitute for pumpkin pie spice found in the spice aisle at the grocery store...that's what I do, lol)

Directions:

Pre-heat oven to 425 degrees. Grind up corn flakes in a food processor (I used to use the coffee bean machine) until the consistency of a course flour. I usually do about 20 seconds or so on each round of corn flakes. Add sugar and butter to a large bowl with the corn flakes and cut it all together either with a pastry blender, or two knives. Once all ingredients are blended, take about 1/4 cup out of the mix and put aside. Then split the remaining between two pie plates and flatten it out to make your crust. Do your best to fill all the holes in with what you have, however if you just can't make it - you have that extra 1/4 cup sitting aside to help you.

In another large bowl, beat the eggs together, and then slowly add all ingredients, stirring them as they meet. Eventually this will make a very soupy concoction, but it will smell great. If you want to, you should taste the filling to make sure it is spiced up enough. If not, feel free to add more. If you want it sweeter, add more sugar. Once it's to your liking, pour the filling on top of both pie crusts and place the pies on a cookie sheet.

Put the cookie sheet with the pies on top into the oven for 20 minutes. At the 20 minute mark, drop the head down to 350 for anywhere from 45 to 60 minutes depending on how your oven operates. Once it's finished, pull it out and give it the fork test (you know...stick a fork in it, pull it back out...if it comes out pretty clean, it's done).

You can serve this with whipped cream, or ice cream, or just plain.

***This can be made dairy free and egg free by substituting the milk for rice milk and the eggs with tapioca. In fact - the one time I tried making the recipe like that was the only time my Dad congratulated me on getting the recipe to taste exactly as he remembers as a child.