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Food & Recipes

Foodie 411

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Gluten-Free Pumpkin Pie

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Ingredients

1 14.5 ounce can
pumpkin
1 1/2 cups
plain hemp milk
2 teaspoons
bourbon vanilla
2 tablespoons
light olive oil
1 tablespoon
egg replacer
3/4 cup
organic brown sugar
1/2 cup
buckwheat flour
2 tablespoons
tapioca starch/flour
2 teaspoons
baking powder
1/4 teaspoon
xanthan gum
1/2 teaspoon
sea salt
1 teaspoon
cinnamon or pie spice
1/2 teaspoon
nutmeg

Instructions

I made the pie in a food processor. It helps to thoroughly process the ingredients. If you don't have a food processor, a macho stand mixer will work
Preheat the oven to 350°F. Lightly grease a 9-inch glass pie plate. I use organic shortening.
Put the lid on the food processor and process the mixture 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.
Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com