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Gluten-Free Pumpkin Pie Recipe

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Nutrition per serving    (USDA % daily values)
CAL
250
FAT
41%
CHOL
4%
SOD
37%

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Ingredients for 8 servings

1 14oz can canned pumpkin,

1 1/2 cup plain hemp milk or vanilla almond milk, or coconut milk

2 tsp bourbon Vanilla

2 tbsp light Olive Oil

1 tbsp ener-g egg replacer

3/4 cup Organic Light Brown Sugar

1/2 cup Arrowhead Mills Buckwheat Flour

2 tbsp tapioca starch

2 tsp Baking Powder

1/4 tsp xantham gum

1 tsp Sea Salt

1 tsp Cinnamon or pie spice

1/2 tsp Nutmeg

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