Re: eggless pumpkin pie - a response

[Guest guest]

I have not made this but you might want to give it a try. I can't

guarantee it's edible, you tell me.

EGGLESS PUMPKIN PIE

1 Prebaked pie crust

5 tbsp white rice flour

4 tbsp water

1 tbsp vegetable oil

one 16oz can solid pack pumpkin(Libby's 100% natural)

3/4 cup brown-rice syrup

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/2 cup water

1 1/2 tsp baking powder

1. Preheat oven to 375 F.

2. In a large bowl, stir rice flour, water and oil. Add pumpkin, rice

syrup, salt, cinnamon, ginger, cloves and water; mix well. Stir in

baking powder quickley, and then mix(28 to 30 beats); immediately

pour filling into pie shell.

3.Bake 25 minutes;turn down oven to 350 F and bake pie another 45

minutes or until crust is golden and top of pie becomes a little dark

and looks like as if it has a " skin " on it. A kinfe inserted in the

center of the pie will not come out clean and will not be an accurate

test for doneness. Also, this pie will thicken as it cools.

4.Remove pie from oven and place on a wire rack to cool. Serve warm

or cold. To store, place cooled pie uncovered in refrigerator or

place in an airtight container and freeze

Good luck,

> Can I take it from the deafening silence that there is no such

thing as

> an edible eggless pumpkin pie?

>

> in FL