Crustless, GF Pumpkin Pie

I'm going to try this recipe this wknd for Easter. The recipe states any GF flour can be used and (half the) cornstarch in place of the tapioca starch. Here's hoping it works:  

1 14 or 15-oz can organic pumpkin
1 1/2 cups full fat coconut milk (or vanilla soy/almond milk)
2 teaspoons bourbon vanilla
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer
3/4 cup organic light brown sugar
1/2 cup GF buckwheat or sorghum flour (or see tips below)
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg