pie - Pumpkin Pie Recipes

By tinathorn

I have two more secret ingredients that make this pie work. No wait. Three. Full fat coconut milk is a must. The reason is the thickness and richness. If you can't use coconut milk, any rich, good tasting soy milk, nut milk or hemp milk would be the next best option.

Ingredients

• 1 14 or 15-oz can organic pumpkin
• 1 1/2 cups full fat coconut milk (or vanilla soy/almond milk)
• 2 teaspoons bourbon vanilla
• 2 tablespoons light olive oil
• 1 tablespoon Ener-G Egg Replacer
• 3/4 cup organic light brown sugar
• 1/2 cup GF buckwheat or sorghum flour (or see tips below)
• 2 tablespoons tapioca starch/flour
• 2 teaspoons baking powder
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg

Preparation

Step 1

In a food processor, 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.