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Ingredients Jump to Instructions ↓

  1. 3/4 cup plain unsweetened organic canned pumpkin

  2. 1 cup plain organic hemp milk or organic soy milk

  3. 2 tsp alcohol-free pure vanilla extract

  4. 1/8 cup cold pressed grapeseed oil

  5. 2 organic eggs

  6. 1/2 cup agave nectar

  7. 1/4 cup buckwheat flour

  8. 1/4 cup brown rice flour

  9. 1/4 tsp Celtic sea salt

  10. 1 teaspoon pie spice

Instructions Jump to Ingredients ↑

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

  2. Throw everything in the blender until smooth and creamy.

  3. Pour into a greased 8 inch pie dish and bake for about an hour and a half or until set.

  4. Leave the pie to cool completely and it will solidify.

  5. Serve with vegan cream or vegan ice cream. YUM!

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