Editor's note: this recipe is excerpted from "Flying Apron's Gluten-Free & Vegan Baking Book" by Jennifer Katzinger, Sasquatch Books - available at amazon.com. CLICK HERE TO BUY BOOK NOW

Pumpkin Pie

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

3⁄4 tablespoon

arrowroot powder

1 1⁄4 teaspoons

ground cinnamon

1⁄4 teaspoon ground ginger

1⁄4 teaspoon

ground nutmeg

1⁄2 teaspoon vanilla extract

4 tablespoons brown

rice syrup

6 tablespoons maple syrup

3⁄4 cup rice milk or

almond milk

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)

Apricot Purée

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.

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