Filling/Crust

1 cup canned pumpkin (not pumpkin pie filling
1 cup evaporated milk
1/2 cup Kathleen’s Baking Mix
1/3 cup apple juice concentrate
1/2 tsp. maple flavoring
1 TBS Butter, softened
1 1/2 tsp. Pumpkin pie spice
1 tsp. vanilla
3 eggs lightly beaten
3/4 cup chopped pecans

Topping:
2 cups heavy cream
1 1/2 tsp. vanilla
1/2 tsp. Pumpkin pie spice

1. Preheat oven to 350. Lightly coat a 9″ pie pan with cooking spray.
2. Combine all ingredients except chopped pecans and topping and stir until well blended. Add chopped pecans and mix well. Pour into prepared pie pan.
3. Bake 35- 40 minutes or until knife inserted in center comes out clean. Cool completely before slicing. Serve with topping.
4. To prepare topping, beat heavy cream on high speed with an electric mixer until very thick and just beginning to peak. Add vanilla and pie spice and continue to beat until cream is stiff and holds a peak.

Kathleen’s Baking Mix:

3/4 cup oat flour
3/4 cup rice flour
1/2 tsp. salt
2 tsp. non aluminum baking powder
1/2 tsp. baking soda

Combine all ingredients. Makes 1 1/2 cup mix.