This tastes great by itself but you can also put it in your favorite pie crust.


2 cups roasted, pureed pumpkin
1/4 cup almond milk
3 Tbsp Brown rice syrup
1 tsp molasses
1 tsp stevia
1 tsp cinnamon
1 teaspoon ground allspice
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/4 cup arrowroot starch


1.    Preheat oven to 350º F.
2.    Lightly oil a 9 inch casserole dish.
3.    Blend pumpkin and almond milk till it is a puree.
4.    Add the rest of the ingredients and blend till smooth. You will have to stop and scrape the sides a few times so it is all thoroughly blended.
5.    Pour into a casserole dish and bake for about 45 – 60 minutes.
6.    Allow to cool on the counter.
7.    Then refrigerate to chill before serving.

Pie Note: I am developing my own gluten free mix that I will use for a pie. Be watching for it.

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