• Cooking Time: 90
  • Servings: 8
  • Preparation Time: 5


As with my pecan pie and lemon pie; this pie is crustless. Those of you who have a penchant for pumpkin pies with decadent crusts - my profound apologies. You could try pouring this blend into a prepared crust in order to satisfy your culinary sensibilities. Beyond that - my suggestion would be to look elsewhere at some of the other fantastic pumpkin piepumpkin pie recipes out there. But those of you who want to whip up a pumpkin pie that is ridiculously quick and easy, with a gorgeous creamy texture, and then move onto other things - give this a turn in your blender. I served this up to some of my most discerning pigs a few weeks ago, and everyone commented on how fantastic the texture was; as well as the delicious flavour.


  • 3/4 cup plain unsweetened organic canned pumpkin
  • 1 cup plain organic hemp milk or organic soy milk
  • 2 tsp alcohol-free pure vanilla extract
  • 1/8 cup cold pressed grapeseed oil
  • 2 organic eggs
  • 1/2 cup agave nectar
  • 1/4 cup buckwheat flour
  • 1/4 cup brown rice flour
  • 1/4 tsp Celtic sea saltCeltic sea salt
  • 1 teaspoon pie spice


  • Preheat and oven to 180 C / 350 F.
  • Throw everything in the blender until smooth and creamy.
  • Pour into a greased 8 inch pie dish and bake for about an hour and a half or until set.
  • Leave the pie to cool completely and it will solidify.
  • Serve with vegan cream or vegan ice cream. YUMYUM!

Categories: Christmas  Halloween  Pie  Thanksgiving 

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