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MEMBER RECIPE

Gluten-Free Blender Pumpkin Pie Recipe

Difficulty: Easy | Total Time: 1 hour 30 mins | Makes: 6-8

As with my pecan pie and lemon pie; this pie is crustless. Those of you who have a penchant for pumpkin pies with decadent crusts – my profound apologies. You could try pouring this blend into a prepared crust in order to satisfy your culinary sensibilities. Beyond that – my suggestion would be to look elsewhere at some of the other fantastic pumpkin pie recipes out there. But those of you who want to whip up a pumpkin pie that is ridiculously quick and easy, with a gorgeous creamy texture, and then move onto other things – give this a turn in your blender. I served this up to some of my most discerning pigs a few weeks ago, and everyone commented on how fantastic the texture was; as well as the delicious flavor.
Now, I am not going to be bold enough to claim this is the most spectacular pumpkin pie being served up this Thanksgiving. But, it is quick and easy; and will have us gluten-free, dairy-free piggies joyfully dipping into the pumpkin-pie-trough without having to coat-check our colon this year. Those of you in Europe, Asia, and Australia can enjoy this pie too. No matter what the occasion – this pie is scrummo! Happy Holidays!

INGREDIENTS
  • 3/4 cup plain unsweetened organic canned pumpkin
  • 1 cup plain organic hemp milk or organic soy milk
  • 2 tsp 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 tsp Celtic sea salt
  • 1 teaspoon pie spice
INSTRUCTIONS
  1. Preheat and oven to 180 C / 350 F.
  2. Throw everything in the blender until smooth and creamy.
  3. Pour into a greased 8 inch 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!

Member recipes are not tested by the CHOW food team.