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Subject:	PUMPKIN PIE free of soy, dairy, gluten, and eggs
From:	Jay <[log in to unmask]>
Reply To:	Milk/Casein/Lactose-Free List <[log in to unmask]>
Date:	Mon, 27 Nov 2000 10:41:39 -0500
Content-Type:	text/plain
Parts/Attachments:	text/plain (22 lines)

How about this recipe?
jay

PUMPKIN PIE
Author: Tabitha ([log in to unmask]), submitted on Wonderful dessert treat for
the holidays or anytime

Ingredients:
1 cup fructose or slightly more granulated sugar
1/3 cup flour or tapioca starch/potato starch combo
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 Dari-free potato based milk

Procedure: Combine sugar, flour, 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 unbaked pie  shell. Bake at 350
degrees for 40-60 minutes

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