Pie crust, although delicious, is often what turns an otherwise healthy fruit pie into a gut bomb of fat. This is the most recent update to a pumpkin pie recipe I’ve been sharing here for years – so far, it’s been the firmest, most delicious incarnation of all! And the best part is that it’s mostly pumpkin, so eat as much as you want!

Ingredients

• 1 1/2 cups plant-based milk
• 2 tsp baking powder
• 1 tsp baking soda
• 2 Tbsp brown rice flour or gluten-free flour blend
• 1 tbsp. cornstarch, potato starch or tapioca starch
• 1 tsp. vanilla
• 1 can pumpkin puree
• 1/2 cup brown rice flour or gluten-free flour blend (I used Trader Joe’s)
• 2 tsp. baking powder
• 3/4 cup sugar
• 1/4 tsp. ginger powder
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1/2 tsp. salt

Preheat oven to 350. Use a 9-inch silicon pie pan or spray a 9-inch pan lightly with cooking spray.

Add the first 6 ingredients to a blender and blend. Add the remaining ingredients and blend.

Pour into the pan and bake about 1 hour.

Let cool, slice and serve! We enjoyed ours with some So Delicious coconut whipped cream and a few candied pecans for extra flair, but it’s also fantastic plain.