The queen of autumn days and inevitable motive of romantic autumn landscapes. Pumpkin is very rare ingredient and we often forget how healthy she is. Mix all the ingredients and try this juicy and gluten free pumpkin pie. Serve with vegan cream or vegan ice cream.
3/4 cup plain unsweetened organic, cooked and mashed pumpkin
1 cup plain organic hemp milk or organic soy milk
2 tsp alcohol-free pure vanilla extract
1/8 cup cold pressed grapeseed oi
2 organic eggs
1/2 cup agave nectar
1/4 cup buckwheat flour
1/4 cup brown rice flour
1/4 tsp sea salt
1 teaspoon pie spice
1. Preheat and oven to 180 degrees C.
2. Throw everything in the blender until smooth and creamy.
3. Pour into a greased 20cm 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.
Total time: 1h 35min