Dairy-Free Pumpkin Pie
Preheat oven 425° F
Ingredients:

2/3 cup organic white sugar, or raw brown sugar
3 tablespoons tapioca flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 – 15 oz can pumpkin puree
1/2 cup almond milk
1/2 cup water
1 teaspoon vanilla extract
1 – 9” pie crust

FOR FILLING:

MIX sugar, tapioca flour, cinnamon, ginger and cloves in large bowl.  Stir in pumpkin, 1/2 cup almond milk, water and vanilla extract until combined.

POUR into unbaked pie crust.

BAKE in preheated 425° F oven for 15 minutes.

Reduce temperature to 350° F; Bake an additional 35 to 45 minutes until center is set. Cool on wire rack for 1 hour. Refrigerate for 1 hour.