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

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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Ingredients
Amt.	Measure	Ingredient



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