| Vegan Pumpkin Pie (V,GF) |
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Ingredients
- 1 14.5-oz can pumpkin
- 1½ cups plain hemp milk
- ¾ cup organic brown sugar (raw, unrefined sugar cane)
- ½ cup buckwheat flour
- 2 Tbs tapioca flour (starch)
- 2 Tbs+ extra virgin olive oil (cold-pressed)
- 1 Tbs Ener-G Egg Replacer
- ¼ tsp xanthan gum
- 2 tsp baking powder
- 2 tsp bourbon vanilla
- ½ tsp sea salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
Instructions
- Preheat the oven to 350° F. Lightly oil a 9" glass pie plate with a little olive oil.
- Combine all ingredients in a food processor or heavy-duty blender and process until smooth. Stop and scrape the sides of the bowl or blender a couple times to make sure all the dry ingredients get mixed in properly. Pour the creamy mixture into the pie plate and smooth evenly.
- Bake in the center of the oven for about one hour. The pie is done when it is firm but still gives a little when lightly touched. The center should not be wet.
- Cool the pie on a wire rack completely (it will fall a little as it cools). Cover and chill in the refrigerator before serving.
Recipe by at https://fooduciary.com/pumpkin-pie-vgf/