Makes 1 (9-inch) pie
1 (15-ounce) can pumpkin purée or about 1 3⁄4 cups cooked pumpkin
1⁄2 cup Apricot Purée
(see accompanying recipe)
1⁄2 teaspoon sea salt
1 1⁄4 teaspoons
1⁄4 teaspoon ground ginger
1⁄2 teaspoon vanilla extract
4 tablespoons brown
6 tablespoons maple syrup
3⁄4 cup rice milk or
1 single unbaked pie crust
Preheat the oven to 350 degrees.
Combine the pumpkin purée, apricot purée, salt, arrowroot powder, cinnamon, ginger, nutmeg, vanilla, brown rice syrup, maple syrup and rice milk in a large bowl until smooth.
Prepare a 9-inch pie plate with the crust. Par-bake the pie crust for 15 minutes, ideally on a preheated pizza stone.
Pour the pumpkin filling into the par-baked crust. Bake on the bottom rack of the oven until the filling is puffed around the edges and the center has set, about 50 minutes. Check the pie halfway through; if the crust is browning too quickly, cover it with foil. Cool before serving.
(From "Flying Apron's Gluten-Free & Vegan Baking Book" by Jennifer Katzinger, Sasquatch Books)
Makes 2 cups
1 1⁄2 cups dried apricots
2 cups boiling water
1 tablespoon freshly squeezed lemon juice
2 teaspoons vanilla extract
1 1⁄2 tablespoons organic whole cane sugar, optional
Place dried apricots in a large bowl and pour boiling water over them. Soak the apricots, covered, for 2 hours. Drain the apricots, reserving 1/4 cup of the soaking liquid. Transfer the apricots and reserved soaking liquid to a food processor or blender. Purée until smooth. Blend in lemon juice, vanilla and sugar, if using.