Pie Crust Pumpkin Pudding or Pie Filling

Pie Crust Pumpkin Pudding or Pie Filling

Ingredients:
1 cup yellow corn meal 2 cups pumpkin or squash, cooked
1/4 cup brown rice flour 1/4 cup fructose
1/4 cup tapioca flour 1 teaspoon vanilla
1 tablespoon potato starch flour 1 teaspoon cinnamon
1 teaspoon baking powder (non-aluminum) 1/2 teaspoon nutmeg
2 tablespoons fructose 1/2 teaspoon ground ginger
1/2 teaspoon xantham gum 1/4 teaspoon ground cloves
1/4 teaspoon sea salt 1/4 teaspoon agar agar
1/2 cup rice milk 1 rice milk
3 tablespoons cold pressed sunflower oil Simmer ingredients in a 4-quart pot. Stir until mixture is
1/2 teaspoon vanilla extract well blended. Pour into pyrex cups, then refrigerate. If used

Directions:
Preheat oven to 350 F as a pie filling, you do not need to simmer the mixture –
Mix dry ingredients with electric mixer. Slowly add rice add to pie crust.
milk while mixing. Add canola oil and vanilla extract. Press
into an oiled baking pie plate with a lightly oiled spatula. Tofu Cheesecake
Add filling and bake at 350 F for 50 minutes or until crust is
16 oz soft tofu
light brown. Allow to cool completely before serving.