Crust:

1 cup sorghum flour (gluten-free flour)  
1/2 cup melted coconut oil
1 tablespoon honey (or brown rice syrup)
1 teaspoon cinnamon
1 egg

Filling:

1 can (15oz) pumpkin (or 2 cups baked and blended pumpkin)
3 eggs
1/2 tablespoon maca
1/3 cup honey (or brown rice syrup)
1 teaspoon cinnamon & pumpkin pie spice

1. Warm the oven to 350 F.
2. Mix all crust ingredients well, then press the dough into a 13-inch baking pan and bake for 15 minutes or until the crust starts to brown.
3. In the meantime, mix all the filling ingredients.
4. Pour the filling into the crust and bake for about an hour, or until the filling is solid.
5. Cool and refrigerate. Serve with love in your heart bowl!