This recipe can be easily doubled to make three 10 inch pies. If doubling use a total of 24 oz milk
3 large eggs
1 can pumpkin
13 oz whole milk
2 T tapioca flour (dissolve in milk first)
1 T molasses (for milder flavor substitute maple syrup)
1 ½ T maple syrup
2/3 c light brown sugar
½ t cinnamon
½ t nutmeg
½ t ginger
¼ t allspice
¼ t cloves
Place in pie crust.
Bake at 425 for 15 min
Bake at 350 for 30 min
Jeanne’s Peanut Butter Cookies
2 ¼ c flour
(1/2 c tapioca, ½ c brown rice flour, ¾ c garbanzo flour, ½ c sorghum flour)
1 t baking powder
¼ t sea salt
1 c coconut palm sugar
½ c organic cane sugar (could omit this)
¾ c coconut oil
1T light sesame oil (may use up to 2T if dough is not sticking, this will depend on oil content of peanut butter)
2 large organic eggs
2 ¼ -1/2 t vanilla (could even use 2 t depending on your quality)
¾ c smooth organic peanut butter
½ c almond butter
2 T sugar for topping
Stir together dry ingredients in a bowl
In a separate bowl cream eggs till well beaten. Add sugar then oil and vanilla. Beat in nut butters.
Beat in flour mixture
Divide the dough in two parts and put in fridge for 15 min.
Remove one part of the dough and roll in I in balls 2 in apart on baking sheet. Dip a fork in sugar and press down in crisscross pattern. Bake 10 min.
Switch out the two sections of dough in the fridge when rolling for a new cookie sheet. This will facilitate handling. Dough will be slightly oily. Once cookies are cool they will firm up more, although when you remove from the oven they should be slightly firm to the touch or make a tiny indentation when pressed.