Pumpkin pie pick-ups recipe

Ingredients

• 2 tablespoons (14 g) flax meal
• 1½ cups (355 ml) rice milk or safe milk alternative
• 2 teaspoons (9.2 g) baking powder
• ¾ cup (150 g) superfine sugar
• ½ cup (60 g) Bob’s Red Mill white or brown rice flour
• 2 cups (490 g) canned pumpkin
• 1 teaspoon (5 ml) vanilla extract
• ½ teaspoon (3 g) salt
• 2 teaspoons (3.4 g) pumpkin pie spice
• ¼ cup (25 g) powdered sugar(optional)

1. Preheat oven to 350°F (180°C, or gas mark 4).
2. Place all ingredients except powdered sugar in a blender and purée for about 2 minutes. Pour into a greased 9-inch (23-cm) springform or pie pan.
3. Bake for 35 minutes, or until the top and edges are browned, and the center is soft but cooked.
4. Let cool. Remove springform pan rim. Slice into wedges. Sprinkle with powdered sugar, if desired.