1 Unbaked Whole Wheat Pie Crust
1½ Cups Pureed Pumpkin, or Winter Squash
4 Tbsp. Whole Wheat Flour
1½ Cups Soymilk
Egg Replacer To Equal 2 Eggs
½ tsp. Cinnamon
¼ tsp. Nutmeg
1 tsp. Pure Vanilla Extract
1/3 Cup Carob Syrup
Prepare Whole Wheat Pie Crust.
Preheat oven to 325 degrees.
Combine the flour, egg replacer, soymilk, carob syrup,
and spices in a large mixing bowl. Stir well.
Pour the filling into uncooked pie crust.
Bake for 50 minutes, until knife inserted in the center
comes out clean.