I modified this recipe from the great great magazine Living Without's Thanksgiving menu:
(g-f flour in it makes its own crust! gluten-y flour won't work, sorry :)
Pumpkin Pie
1 15 oz can of pumpkin puree
1 c rice milk
2 T melted butter or soy-free Earth Balance
1 T tapioca starch
1 T white rice flour
1/2 c honey
2 eggs
1/2 t sea salt
1 t cinnamon
1 t pumpkin pie spice
preheat oven to 425 degrees. grease your pie pan.
mix all liquids, and whisk your dry ingred in another bowl. pour dry into liquid, stirring to combine.
pour batter into prepped pie pan (leave a 1/2 inch between batter and rim) - pour any extra into greased ramekins.
place pie in oven and bake for 15 mins. reduce heat to 375 and bake for 30 more mins til a knife inserted in the center comes out clean.
I could eat this every day~
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