Gluten Free Pumpkin Pie

Ingredients:

3/4 cups Rapadura or Sucanat
1/2 cup gluten-free baking mix or gluten-free flour
2 tablespoons organic butter
13 ounces organic milk
2 1/2 teaspoons gluten-free vanilla
2 large free range or organic eggs, beaten
1 can (16 ounces) packed pumpkin
1 1/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg

Directions:

Preheat oven to 350 degrees. Put all ingredients into a mixing bowl and blend well. Pour into a 9-inch, greased, pie pan. Bake for 40-45 minutes. Serve with whipped cream.

Yield: 6 to 8 slices.