For the crust:
1 pkg Udi's Gluten Free Snickerdoodle Cookies
30 ml butter, melted

For the filling:
375 ml pumpkin pie filling
250 ml warm milk
75 ml brown sugar
50 ml real maple syrup
25 ml rice flour
2 eggs
2.5 ml salt
10 ml pumpkin spice

Topping:
Whipped Cream