I have had SO many people asking me about this recipe, so I decided to post it again in case you are unable to find it 🙂
Enjoy!!!
I was trying something completely new this year, and decided to have a trial run….just in case! Last night I made my first Gluten Free/Sugar Free/Dairy Free Pumpkin Pie…and let me tell ya….AMAZING!!!! I was a little worried, because I got the recipe from Karina’s Kitchen and she doesn’t make hers sugar free. I always use Agave Nectar as my Sugar substitute and I was worried this might keep it from solidifying. However, I did my research and just added a 1/2 tablespoon extra of Tapioca flour and it did the job! I am so excited to be able to offer my guests a healthy and delicious dessert on Thanksgiving. I have included the recipe below in case you are interested!
Vegan | Gluten free | refined sugar free Pumpkin Pie
Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.
In a food processor bowl add:
1 14 or 15-oz can pumpkin
1 1/2 cups plain hemp, almond, or dairy free milk of choice
2 teaspoons bourbon vanilla
1 cup honey
1/2 cup buckwheat flour
2 1/2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/2 teaspoon sea salt
2 teaspoon cinnamon or pie spice
1/4 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.
Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.
Makes 8 slices.