Heather's Pumpkin Pie: gluten-free version with Brandy

I'm making a pie tonight for my friend from Mt. Kisco, Susan Carpenter. Susan is English and isn't familiar with making her own pumpkin pie. She also avoids eating gluten, eats organic for the most part, and avoids cane sugar. So this recipe is my solution for her.

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Here's the recipe from the video. The amounts are approximate, since I don't measure and I don't use recipes. I think proportionately when cooking as you can see from the recipe. (like, hmmm, if I cook two cups of this and eat two cups of it, then I will probably gain 1 inch...)

Ingredients:

3.5-4 cups cooked pumpkin, drained
2 eggs
1/2 cup creamy stuff: in this video I use a combination of soy and rice milk.
1 ripe banana
3 Tbsp agave nectar
1 Tbsp Pumpkin Pie Spice (or 1tsp cinnamon, 1 tsp allspice, 1/2 tsp ginger, 1/4 tsp clove, 1/4 tsp nutmeg)
1/2 tsp sea salt
2 Tbsp Brandy

Add all of this to a blender and blend until fluffy and even-colored.

Pour into greased ramekins or into a pie crust. For Sue's pie I used a base in the pan of chopped walnuts, pecans and coconut flakes, lightly chopped in the food processor. The smaller ramekins bake at 350 degrees for about 20 minutes, or until the top edges come away from the dish and are slightly browned. The pie takes about 45 minutes until the pie starts to brown on top and come away from the edges.

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