GLUTEN FREE BLENDER PUMPKIN PIE
As with my pecan pie and lemon pie; this pie is crustless. Those of you who have a penchant for pumpkinpumpkin 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.
Provided by The Blender Girl
Categories Pie
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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. YUM!
Nutrition Facts : Calories 120.7, Fat 6.7, SaturatedFat 1.1, Cholesterol 70.5, Sodium 195.4, Carbohydrate 11.5, Fiber 1.7, Sugar 1.5, Protein 3.6
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