Gluten Free Blender Pumpkin Pie
(2)
1 hour 35 minutes
This pie is crustless, just like my pecan pie and lemon pie. You could try pouring this blend into a prepared pie shell in order to satisfy your culinary sensibilities, but those of you who want to whip up a pumpkin pie that is ridiculously quick and easy, give this a turn in your blender. It is creamy, delicious and "Oh So Easy".
8 people made this
Ingredients
Serves: 8
- 3/4 cup plain unsweetened organic, cooked and mashed pumpkin
- 1 cup plain organic hemp milk or organic soy milk
- 2 tsp alcohol-free pure vanilla extract
- 1/8 cup cold pressed grapeseed oi
- 2 organic eggs
- 1/2 cup agave nectar
- 1/4 cup buckwheat flour
- 1/4 cup brown rice flour
- 1/4 tsp sea salt
- 1 teaspoon pie spice
Directions
Preparation:5min ›
Cook:1hour30min ›
Ready in:1hour35min
- Preheat and oven to 180 degrees C.
- Throw everything in the blender until smooth and creamy.
- Pour into a greased 20cm 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!
Editor's Note
This recipe was edited by Allrecipes.com.au staff to include ingredients more familiar to Australian and New Zealand home cooks.
