Gluten Free Blender Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3/4 cup plain unsweetened organic canned pumpkin1 cup plain organic hemp milk or organic soy milk2 tsp alcohol-free pure vanilla extract1/8 cup cold pressed grapeseed oil2 organic eggs1/2 cup agave nectar1/4 cup buckwheat flour1/4 cup brown rice flour1/4 tsp Celtic sea saltCeltic sea salt1 teaspoon pie spice
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.
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.
Nutritional Info 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
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