Servings: About 8

1.5 cups plant milk 1.5 cups plant milk
1/4 cup applesauce ¼ cup applesauce
2 tbs flax seed (whole) 2 tbs flax seed (whole)
2 tbs cornstarch 2 tbs cornstarch
1 tsp vanilla 1 tsp vanilla
1/2" fresh ginger, sliced ½" fresh ginger, sliced
 
2 cups cooked pumpkin or other cooked winter squash, diced 2 cups cooked pumpkin or other cooked winter squash, diced
1/2 cup rice flour ½ cup rice flour
1/4 cup sugar ¼ cup sugar
2 tsp baking powder 2 tsp baking powder
1 tsp cinnamon 1 tsp cinnamon
1 tsp pumpkin pie spice 1 tsp pumpkin pie spice
1/2 tsp allspice ½ tsp allspice
1/4 tsp ground cloves ¼ tsp ground cloves
1/2 tsp salt ½ tsp salt

Preheat oven to 375F
Place first 6 ingredients in blender and puree
Add squash and blend until pureed
Add remaining ingredients and blend well
Pour into 9" round pan (use silicone pan OR lightly oiled glass or metal pan)
Bake at 375F for about 1 hour until the edges are brown
Allow to cool before slicing