Karina's Kitchen in Seattle is where I got this recipe:
1 14 or 15-oz can pumpkin
1 1/2 cups plain hemp milk
2 teaspoons bourbon vanilla
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer (I used one large egg and omitted the olive oil)
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
Cover and mix until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients. Bake at 350 until edges look crisp but it will take some time for the middle to set. This pie is best eaten after it is cool.
We added tiny apple stars on the top of the pie which made it extra fun!
silver linings and quilt tops
6 years ago
2 comments:
this looks really good. what do you do about a crust? do you have a good gluten-free one that you make?
There isn't a crust which is the glory of this pie. It is more similar to the Flourless Chocolate Torte with the crispy outer edge remniscent of the crust.
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