LIVING FREE HEALTH AND LIFE

Pumpkin Pie: Soy Free, Vegan and Gluten Free

• One 15 oz. can pumpkin puree
• 2 T. tapioca starch
• 6 T. water
• 3/4 cup coconut sugar
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. allspice
• 1/4 cup powdered rice milk
• 1 1/4 cups water
• 1/2 cup sorghum flour
• Gluten Free or regular pie crust (I use a recipe from Cybele Pascal's The Allergen Free Baker's Handbook)

1. Prepare your pie crust for filling.
2. Preheat oven to 425 degrees.
3. In a large bowl place pumpkin puree.
4. In another bowl, combine starch and 6 T. water.  Stir until starch is dissolved.
5. Pour into bowl with the pumpkin.
6. Add coconut sugar, salt, and spices. Stir to combine well.
7. In a liquid measuring cup place 1 1/4 cup water.  Add the powdered rice milk and stir to combine.
8. Add to pumpkin mixture.
9. Add sorghum flour to mixture and stir until well combined.
10. Pour into pie crust.
11. Cover the crust with little strips of aluminum foil.
12. Put in oven and bake for 15 minutes.
13. After 15 minutes, turn oven to 350 degrees. and bake for 65 minutes more.
14. Cool before cutting.