2/3 cup buckwheat flour
1/4 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. powdered ginger
1 tsp. allspice
1/2 tsp. nutmeg
2 tsp. vanilla
1 Tbs. grated orange rind
1 1/2 cups canned pumpkin
1 2/3 cups rice milk
1/3 cup dried currants, soaked in hot water for 10 minutes and
3 egg whites, beaten until stiff

Orange Whipped Topping:
2/3 cup soy milk whipped cream
2 Tbs. lemon juice
1/4 cup stevia
1 tsp. grated orange rind
1. Combine all pie ingredients except egg whites; blend until smooth.
2. Fold in beaten egg whites.
3. Pour into a 9-inch/23cm non-stick pie tin sprayed with cooking spray.
4. Bake in a 350 F/175 C oven for 45-60 minutes.
5. Cool and top with Orange Whipped Topping.
6. To make topping, chill 2/3 soy milk whipped cream in refrigerator tray until soft crystals form around edges of tray (15 to 20 minutes).
7. Whip until stiff (about1 minute).
8. Add 2 tablespoons lemon juice; whip until very stiff (about 2 minutes longer).
9. Beat in stevia and 1 teaspoon grated orange rind.
10. Spread whipped topping on top of pie and serve.

: Pumpkin is a great source of beta-carotene, a plant-derived relative of Vitamin A. Studies show that a ggod dietary intake of beta-carotene can be protective against lung cancer.