Vegan Glutenfree savory pumpkin pie

This pie was a real success the orginal recipe I got from my eclectic kitchen by she used xantham gum which I really don't like so I had to play around to find an alternative

recipe follows 

Ingredients for filling: 

1 cup garbanzo bean flour (whole foods sells it)

1/2 tsp salt 

1 1/4 cups lukewarm water 

3 heads of leeks

2 cups baked butternut squash 

1 table spoon parsley (fresh)

3 tbsp coco oil

2 tbsp sliced almonds 

mix the garbanzo bean flour, salt and water together in a small bowl. Cover with a cloth and set aside for 2 hours 

Preheat oven to 400 

cut up the squash into medium sized cubes and place in the oven for 20 min, making sure to flip them half way through

sautee cut up leeks and set aside 

when the squash is done place on a pan and cook until browned, then cut into smaller cubes - place aside 

for the crust:

1 cup oat flour (you can make this by blending oats)

1/2 cup almond flour 

2 tbsp psyllium husk 

1/4 cup fresh chopped parsley
1 tbsp sage
1 tbsp thyme
sprinkle sea salt
pinch black pepper
1/3 cup olive oil
3 tbsp water

place the flours and herbs into the food processor
pulse
add the salt, pepper, water and olive oil
continue to process until a flour ball forms

grab a nine inch pie dish and line with baking paper
press the flour into the dish making sure to get up on the sides

place in the oven at 350 for 12 minutes 

putting it all together:

place the leeks in the base, then the pumpkin on top and finally the slivered almonds 

go back to your flour mix and scrape off any bubbles

pour into the pie dish making sure all the veggies are covered 

place into a 500 pre heated oven and bake for 25 minutes

et voila