Gluten Free Blender Pumpkin Pie |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
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As with my pecan pie and lemon pie; this pie is crustless. Those of you who have a penchant for pumpkinpumpkin pies with decadent crusts - my profound apologies. You could try pouring this blend into a prepared crust in order to satisfy your culinary sensibilities. Beyond that - my suggestion would be to look elsewhere at some of the other fantastic pumpkin piepumpkin pie recipes out there. But those of you who want to whip up a pumpkin pie that is ridiculously quick and easy, with a gorgeous creamy texture, and then move onto other things - give this a turn in your blender. I served this up to some of my most discerning pigs a few weeks ago, and everyone commented on how fantastic the texture was; as well as the delicious flavour. Ingredients:
3/4 cup plain unsweetened organic canned pumpkin |
1 cup plain organic hemp milk or 1 cup organic soy milk |
2 teaspoons alcohol-free pure vanilla extract |
1/8 cup cold pressed grapeseed oil |
2 organic eggs |
1/2 cup agave nectar |
1/4 cup buckwheat flour |
1/4 cup brown rice flour |
1/4 teaspoon celtic sea salt |
1 teaspoon pumpkin pie spice |
Directions:
1. Preheat and oven to 180 C / 350°F.
2. Throw everything in the blender until smooth and creamy.
3. Pour into a greased 8 inch pie dish and bake for about an hour and a half or until set.
4. Leave the pie to cool completely and it will solidify.
5. Serve with vegan cream or vegan ice cream. YUM!
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