Tastes just as good or even better than the original sugary version!
Prepare or buy a pie crust. To be honest, sometimes I’m lazy and just buy a gluten free pie crust from Mountain Top Café and Bakery on Lonsdale in North Vancouver, you can also get them at Whole Foods, but, Pumpkin pie is a pretty quick and easy recipe to prepare so if you feel like getting your bake-on do make your own crust! I have a few options posted. You could even make your own pumpkin puree instead of using a can. See bottom for instructions!
Oven 400 Degrees.
Large bowl, blend:
1 can Pumpkin
1 ½ teaspoon Pumpkin pie spice mix
1/2 teaspoon Sea salt
1/4 cup Hemp or Coconut milk
1/3 cup Agave nectar
1 teaspoon Vanilla extract
2 tablespoons Arrowroot or Tapioca starch*
3 tablespoons Butter, melted – this is totally optional, if you wish to make the pie vegan simply omit.
* This is your egg replacer (you can use any starch you have like potato starch, tapioca, cornstarch OR go eggy and use 2 medium Eggs
Pour filling into pie shell and bake for 15 minutes then reduce oven temperature to 375 degrees for about about 40-50 minutes or until set. You want the edges to be set and the center to be slight jiggly. The pie will set once cooled.
Refrigerate till serving.
Oven 450 Degrees.
Cut the top of the pumpkin off and remove the seeds and membranes – I call them guts =) Cut pumpkin in half and place it face down in a baking dish. Add about a half an inch of water to the pan to keep pumpkin moist.
Bake about 45 minutes until fork tender.
Scrape the soft pulp from the skin into a food processor or blender. Pulse until pureed. Easy as pie!