|photo from 84th and 3rd.com|
The Gluten Free Goddess has this great Gluten Free and Vegan Pumpkin Pie Recipe. (see the recipe below)
IY Foods has a variety of their favorite Vegan Pumpkin Pie Recipes that are Egg and Dairy free. If you want to fantasize about pumpkin pie, these photos should be just the ticket!
Oh She Glows has these great Vegan Gluten Free Graham Cracker Pumpkin Pie Squares.
Originally published October 2008
Karina's Easy Gluten-Free Pumpkin Pie Recipe
Preheat the oven to 350ºF. Lightly grease a 9-inch glass pie plate.
Katrina says, "I made the pie in a food processor. It helps to thoroughly process the ingredients, lickity split. This is the one I use: Cuisinart DLC-10S Pro Classic 7-Cup Food Processor"
In a food processor bowl, add:
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
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, like my Flourless Chocolate Cake recipe.
Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.
Yield: 1 pie with 8 slices
Read more: http://glutenfreegoddess.blogspot.com/2008/10/vegan-pumpkin-pie-worthy-of.html#ixzz3HkjfYY67