Gluten Free Blender Pumpkin Pie - cooking recipe

Ingredients
    3/4 cup plain unsweetened organic canned pumpkin
    1 cup plain organic hemp milk or 1 cup organic soy milk
    2 teaspoons alcohol-free pure vanilla extract
    1/8 cup cold pressed grapeseed oil
    2 organic eggs
    1/2 cup agave nectar
    1/4 cup buckwheat flour
    1/4 cup brown rice flour
    1/4 teaspoon celtic sea salt
    1 teaspoon pumpkin pie spice
Preparation
    Preheat and oven to 180 C / 350\u00b0F.
    Throw everything in the blender until smooth and creamy.
    Pour into a greased 8 inch 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!

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