Ingredients :
2 eggs
1 cup soy milk
1 cup brown sugar
1  15 ounce can pumpkin puree
1/2 cup white rice flour
1/2 cup brown rice flour
3/4 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1 tablespoon cinnamon
1 teaspoon ginger

Directions :
1. Preheat oven to 350.
2. Spray 9×13 pan.
3. Mix sugar and egg in a large bowl. 
4. Add pumpkin and milk.
5. Mix in all dry ingredients and stir thoroughly.
6. Bake for 25 minutes.

I like them better chilled.  My husband prefers them warm.

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