Ingredients

• 1

  cup
  Organic Quinoa - Tri-Color Blend suggested substitutions
• CRUST INGREDIENTS:
• 1

  cups
  uncooked Lundberg Tri-Color Blend Quinoa
• ¹⁄₂

  cups
  corn meal
• 1

  tbsp
  corn starch
• ¹⁄₂

  tsp
  salt
• 1

  tbsp
  brown sugar
• 1
  large egg (beaten)
• 1

  tbsp
  butter
• 1

  tbsp
  olive oil
• ¹⁄₄

  cups
  plus 2 Tbsp. water
• Non-stick cooking spray
• FILLING INGREDIENTS:
• 16

  oz
  pumpkin puree
• 1

  cups
  half-and-half or table cream
• ¹⁄₂

  tsp
  nutmeg, freshly grated
• ¹⁄₂

  tsp
  kosher salt
• ³⁄₄

  cups
  dark brown sugar
• 2
  large eggs
• 1
  large egg yolk

Instructions

1. PREPARATION FOR CRUST: Preheat oven to 350°.
2. Spread quinoa in a single layer on a large baking sheet and place on middle rack of oven for 10 minutes.
3. Pour quinoa into a large mixing bowl. Place 1/2 cup of the toasted quinoa into a food processor or bender on high for three minutes to create quinoa-meal.
4. Combine processed and unprocessed quinoa together in the bowl with the other dry ingredients and mix throughly.
5. Add wet ingredients to mixture and stir into a smooth paste.
6. Spray your pie plate with non-stick cooking spray, then press the quinoa mixture into the pie plate to evenly coat the bottom and sides. Bake in a 350° oven for 5 minutes to set.
7. PREPARATION FOR FILLING: Simmer pumpkin puree on medium heat for two minutes then stir in nutmeg, salt and cream. Return to a simmer, then remove from heat.
8. While mixture is cooling, mix together brown sugar, eggs and egg yolks. Whisk until smooth.
9. Allow pumpkin puree to cool for 10 minutes then stir in egg and sugar mixture and whisk until smooth.
10. Pour mixture into quinoa pie crust and bake in the oven on the center rack for 45 to 50 minutes until a knife inserted in the middle comes out clean.
11. Cool two hours before serving. Enjoy!