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1 (14.5) ounce can of pumpkin puree
1 teaspoon unflavored gelatin
2 teaspoons arrowroot flour/starch
3 cups 1% milk
1 cup heavy cream
3 egg yolks
¾ cup agave nectar
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
1/8 teaspoon cloves
1 ½ cups almond flour
½ cup gluten-free flour blend
½ cup stone ground cornmeal
2 extra large eggs
1/3 cup agave nectar
½ cup warm water
1 tablespoon good quality vanilla extract
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