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Recipes - Pumpkin Pie (gluten free egg free soy free)

Recipe Name

Pumpkin Pie (gluten-free, egg-free, soy-free)

Submitted by

amyesteff

Recipe Description

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Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	45	Ready In (minutes)	65

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



3 1/2	tablespoons	pumpkin, canned, 1 can
1/4	cup	Almond milk/hemp milk/or coconut milk
1/4	teaspoon	vanilla extract, imitation, no alcohol
1/4	tablespoon	olive oil (Carapelli for baking)
1/3	teaspoon	ener-g egg replacer
1 1/2	tablespoons	brown sugar, light
1	tablespoon	buckwheat
1	tablespoon	buckwheat flour
1/4	tablespoon	Tapioca flour
1/4	teaspoon	baking powder
1/8	teaspoon	xanthan gum
1	dash	sea salt
1/8	teaspoon	garlic powder
1/8	teaspoon	nutmeg

Steps

Sequence	Step

1	Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients. Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools. Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving. Makes 8 slices. Read more: http://glutenfreegoddess.blogspot.com/2008/10/vegan-pumpkin-pie-worthy-of.html#ixzz15kBGIzKK

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