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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 100.0
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 120.0 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 7.0 g

View full nutritional breakdown of Gluten Free Blender Pumpkin Pie calories by ingredient
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Gluten Free Blender Pumpkin Pie

Submitted by: THEBLENDERGIRL
Gluten Free Blender Pumpkin Pie

Introduction

As with my pecan pie and lemon pie; this pie is crustless. Those of you who have a penchant for pumpkinpumpkin 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 piepumpkin 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 flavour. As with my pecan pie and lemon pie; this pie is crustless. Those of you who have a penchant for pumpkinpumpkin 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 piepumpkin 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 flavour.
Number of Servings: 1

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 saltCeltic sea salt
    1 teaspoon pie spice

Directions

Preheat and oven to 180 C / 350 F.
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. YUMYUM

Number of Servings: 1

Recipe submitted by SparkPeople user THEBLENDERGIRL.






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