Ingredients

The following ingredients have 4 Servings
  • 1 can (15 oz pumpkin puree)
  • 3/4 cup rice milk or coconut milk
  • 3/4 cup pure maple syrup
  • 2 Tablespoons light tasting olive oil
  • 2 teaspoons vanilla
  • 1/2 to 1 teaspoon liquid Stevia (depending on how sweet you want your pie (I used NOW Foods Better Stevia in English Toffee))
  • 3/4 cup whole superfine sorghum flour (or brown rice flour)
  • 1 Tablespoon ground flaxseed or chia seed
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice

Instruction

  • Preheat the oven to 450° F. Spray a pie pan with cooking oil and set aside (I use a stoneware pie pan so I end up skipping the oil)
  • In a medium bowl, whisk together the pumpkin puree, rice milk, maple syrup, olive oil, and vanilla
  • In a separate bowl, whisk together the flour, chia or flax seed, baking powder, salt, cinnamon, and pumpkin pie spice
  • Add the dry ingredients to the to the liquid ingredients and mix well.
  • Pour the batter into the prepared pie pan making sure there is at least 1/4-inch from the top of the batter and the top of the pie plate. Smooth the top of the batter with a spatula
  • Bake at 450° F for 15 minutes, then lower the heat to 375° F and bake for another 30 minutes
  • Remove from the oven and allow to cool before slicing and serving