Gluten Free Blender Pumpkin Pie

    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".


    California, United States
    8 people made this

    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

    Preparation:5min  ›  Cook:1hour30min  ›  Ready in:1hour35min 

    1. Preheat and oven to 180 degrees C.
    2. Throw everything in the blender until smooth and creamy.
    3. Pour into a greased 20cm 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!

    Editor's Note

    This recipe was edited by staff to include ingredients more familiar to Australian and New Zealand home cooks.

    See it on my blog

    Recently Viewed

    Reviews and Ratings
    Global Ratings: