Gluten Free Blender Pumpkin Pie
photo by The Blender Girl
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 177.44 ml plain unsweetened organic canned pumpkin
- 236.59 ml plain organic hemp milk or 236.59 ml organic soy milk
- 9.85 ml alcohol-free pure vanilla extract
- 29.57 ml cold pressed grapeseed oil
- 2 organic eggs
- 118.29 ml agave nectar
- 59.14 ml buckwheat flour
- 59.14 ml brown rice flour
- 1.23 ml celtic sea salt
- 4.92 ml pumpkin pie spice
directions
- Preheat and oven to 180 C / 350°F.
- Throw everything in the blender until smooth and creamy.
- Pour into a greased 8 inch pie dish and bake for about an hour and a half or until set.
- Leave the pie to cool completely and it will solidify.
- Serve with vegan cream or vegan ice cream. YUM!
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Reviews
-
I didn't have grapeseed oil, so I used olive oil instead and I traded out the Agave Nectar (do not like how it's processed) for Organic NON GMO Maple syrup. I've also used NON GMO Sorgum molasses, and it gave it an old fashion rich taste, too. It turned out great and will be making it again! I cook down my own orgaic NON GMO pumpkins each year and can what I do not use, for later usage. It not only is good to have on hand, but is very useful to pass down in the family, so that they are mindful of how to can what is needed throughout the year. We never know what tomorrow will bring, these days.