Gluten-Free Pumpkin Custard Pie for 8

Instructions:

1. Mix almond flour, melted butter, maple syrup, and salt in a bowl until a dough forms.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
3. Preheat oven to 350°F (175°C) and bake the crust for 8–10 minutes until lightly golden.
4. Allow the crust to cool for 5 minutes.
5. In a large bowl, whisk the pumpkin puree, brown sugar, pumpkin pie spice, salt, and vanilla until smooth.
6. Gently whisk in the eggs one at a time, followed by the evaporated milk, stopping as soon as combined to avoid creating foam.
7. Pour the custard into the par-baked crust and bake until set.
8. Chill the pie for a minimum of 4 hours before serving to ensure stability.