Crustless Pumpkin Pie

Posted Sun, 09/06/2009 - 12:28 by gone vegan
0
Your rating: None

This is a gluten-free crustless vegan pumpkin pie recipe that is perfect for fall gatherings.

Servings: 
Makes 8 slices
Ingredients: 

1 14 or 15-oz can pumpkin
1 1/2 cups plain hemp milk
2 teaspoons bourbon vanilla
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer
3/4 cup organic brown sugar
1/2 cup buckwheat flour
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon or pie spice
1/2 teaspoon nutmeg

Preparation: 

1. Preheat the oven to 350 degrees F.
2. Lightly grease a 9-inch glass pie plate.
3. Blend all ingredients in a food processor. Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.
4. Pour into the prepared pie plate and smooth evenly.
5. Bake in the center of a preheated oven for about an hour until done.
6. The pie should be firm- but still give a little when lightly touched. The center should not be wet.
7. Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.

Posted with permission from recipe creator Karina Allrich (orignal posting here)