Flour Blend:

Pie Crust

2 cups Angel's Flour Blend
1 teaspoon salt
1/4 teaspoon baking soda
3 Tablespoons sugar
1/2 cup shortening
1/2 cup milk
1 teaspoon apple cider vinegar
1 egg or egg substitute
 
Mix all ingredients well.  Let chill for 30 minutes in refrigerator.  Roll out pie crust between plastic wrap until desired thickness.  Place in pie pan and pre bake for 10 minutes before filling. 

Pumpkin Pie filling:

4 cups pumpkin puree
1 cup coconut milk or evaporated milk
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
 
Mix all ingredients together and pour into pie crust.  Bake at 350 degrees in a preheated oven for 35-40 minutes or until filling is firm.

Pecan Pie:

1 3/4 cup sugar
1/4 cup dark corn syrup
1/4 cup butter (for casein free use earth balance)
1 Tablespoon water
2 teaspoons cornstarch
3 eggs
1/4 teaspoon salt
1 teaspoon gluten free vanilla
1 1/4 chopped pecans
 
Mix all ingredients together well and pour into pie crust.  Bake at 350 degrees in a preheated oven for 45-55 minutes or until filling is firm.

Gingerbread Pancakes:

1 Cup Angel's Pancake/Waffle Mix
2 Tablespoons oil
1 egg
1/2 teaspoon gluten-free vanilla
1/3 cup milk (we recommend coconut milk)
1 1/2 teaspoon cinnamon
1 1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup molasses
 
Mix all ingredients until fully blended.  Cook for 2 minutes on each side or until golden brown on a pre heated skillet.

Pumpkin Muffins:

2 cups Angel's Muffin Mix
3/4 cup milk (we recommend coconut milk)
1/4 cup oil
2 eggs
1 teaspoon gluten-free vanilla
1 cup pumpkin puree
1 teaspoon nutmeg
1 teaspoon cinnamon
 
Mix all ingredients until blended. Preheat oven to 350 degrees.  Spoon batter evenly into greased muffin pan.  Bake for 20-25 minutes or until muffins are lightly browned and firm to the touch.  Let cool for 15 minutes.