Gluten Free Blender Pumpkin Pie

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.

• Ready In: 1 hr 35 mins
• Serves: 6-8

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!