Pumpkin Pie

Source: Tabitha

1 cup fructose

1/3 cup gluten free flour

1 tsp xantham gum

2 Tbsp. cornstarch or arrowroot

1/4 tsp. salt

1 29 ounce can pumpkin or 2 pounds pumpkin

2 Tbsp. maple syrup or molasses

1 Tbsp. vanilla extract or almond extract

2 cups soy milk or equivalent

Preheat oven to 350 degrees Farenheit.  Combine sugar, flour, xanthan gum, cornstarch or arrowroot, and salt in a large bowl. Add pumpkin, molasses or maple syrup, and milk and blend well. Use 9 inch unbaked pie shell or 9 inch wheat free unbaked pie shell. Bake at 350 degrees for 40-60 minutes.