Important ingredient of Good Pumpkin Pie Recipe is tasting hemp milk. The reason is the depth and richness (and good-for-you fat-EFA, in fact). If you can not find hemp milk, coconut milk is the next best option. Thin non-dairy milks like rice milk are not good.

Second thing is the tapioca starch. You may use cornstarch, but tapioca starch is preferred due to its thickening power and works hard to keep your cream together.

Xanthan gum is the magical ingredient of Pumpkin Pie Recipe which only few chefs know. It is true that the xanthan gum sounds like a bizarre and scary ingredient but in this recipe, it's worth its weight in gold because it supports smooth silky custard. For good Pumpkin Pie Recipe don't use eggs white for binding instead use xanthan gum.

Now start your oven and set the temp. To 350 degrees, now lightly grease a glass 9-inch pie.

It is better to make pie in a food processor. It helps to mix the ingredients thoroughly. If you do not have a food processor, a macho stand mixer will work.

In bowl of food processor, add:

• One 14 or 15 oz pumpkin

• One and half cups plain hemp milk

• 2 teaspoons vanilla bourbon

• 2 tablespoons light olive oil

• 1 tablespoon Ener-G Egg Replacement

• 3 / 4 cup organic brown sugar

• 1 / 2 cup buckwheat flour I use Arrowhead Mills

• 2 tablespoons tapioca starch / flour

• 2 v. tea baking powder

• 1 / 4 c. Tea xanthan gum

• 1 / 2 teaspoon sea salt

• 1 teaspoon cinnamon or pie spice

• 1 / 2 teaspoon nutmeg

Cover and blend until smooth and creamy. Stop and scrape sides of bowl if necessary to incorporate all dry ingredients.

Pour into the prepared pie pan and smooth evenly. Bake in center of preheated oven for about an hour until done. The pie should be firm but give slightly when lightly touched. Remember that The center portion should be dry. It falls a bit as it cools. While on rack, let the pie cool completely. Put this in your refrigerator until the time for serving.

Makes 8 slices