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Gluten Free Blender Pumpkin Pie

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Member since 2010
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Serves 8 | Prep Time 5 | Cook Time 90

Why I Love This Recipe

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.

Ingredients You'll Need

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!

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