This is a GREAT website!!! She has tons of recipes! This is where I got the pumpkin pie recipe from...this turned out great, however, I maybe try an easier one next--or one without oil and/or sugar. Stay tuned.....
Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate. (Or not--I didn't)
In a food processor bowl add: (blender and worked fine)
1 14 or 15-oz can pumpkin
1 1/2 cups plain hemp milk
2 teaspoons bourbon vanilla (regular works fine)
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer ( 2 TBS of flax seeds ground in coffee grinder is replacement)
3/4 cup organic brown sugar
1/2 cup buckwheat flour
2 tablespoons tapioca starch/flour (I put 2 TBS of tapioca pudding in coffee grinder and added)
2 teaspoons baking powder
1/4 teaspoon xanthan gum (I used Arrowroot--but you may not even need w/ tapioca)
1/2 teaspoon sea salt
1 teaspoon cinnamon or pie spice
1/2 teaspoon nutmeg
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, like my Flour less Chocolate Cake recipe. Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.
Makes 8 slices.
You can make this pie without a crust or with. It's not Gluten Free with a crust though. I put this pie in a Grape Nut's crust.
You just pour some grape nuts with enough Honey and/or Maple Syrup to make it sticky. Freeze, and pour pie into frozen crust. This allows you to pour the pie in without the cereal mixing into it. Bake until firm on 350.
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