What would Thanksgiving be without Pumpkin Pie? It's a tradition we all grew up with  and when my husband and kids got the Celiac diagnosis I knew I had to find a way to continue all our holiday food traditions.  The only hard part for gluten free pies is the crust.  Once you get that down the fillings are easy to alter and most are naturally gluten free.  So here's my traditional crust that's been tried and tested for years.  It's easy to make and work with (compared to the crusts I used to make)  Adding an egg really helps it bind better. I don't mess with the dough much.  As soon as the dough is combined I put it in the refrigerator, let it harden a little and roll out.  It's easy.  I made the filling with milk free options and they taste great.