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alterations to the recipe were: I used 2 x (1 tsp Baking Powder, 1/2 tsp Baking Soda, 2 Tbsp Flour, 2 Tbsp Water) as egg replacer, 1 1/4 cups soymilk instead of 1 1/2 cups, brown rice flour instead of white rice flour, and, in order to avoid the granulated sugar, a can of Whole Foods organic pumpkin pie mix with evaporated cane juice + 1/4 cup agave nectar instead of the pumpkin, ginger, cinnamon, nutmeg, and cloves.
1 1/2 cups soymilk
1 tbsp. Ener-G egg replacer*
1/4 cup water*
1 tbsp. cornstarch
1 tsp. vanilla
2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)**
1/2 cup rice flour (see note)***
2 tsp. baking powder
3/4 cup sugar
1/4 tsp. ginger powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
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