Recipe Name Pumpkin Pie (gluten-free, egg-free, soy-free) Submitted by amyesteff Recipe Description test Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65

Ingredients Amount 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