Looking for a GFCF Pumpkin pie recipe

 

Pumpkin pie recipe

My little guy can't have eggs...
So I found this on Gluten-Free Goddess, and it taste YUMMY!
It makes it's own 'crust' and is SO easy!

In a food processor bowl add:

1 14 or 15-oz can organic pumpkin
1 1/2 cups full fat coconut milk (or vanilla soy/almond milk)
(I use Hemp Milk)
2 teaspoons bourbon vanilla
2 tablespoons light olive oil
(I use Palm Oil)
1 tablespoon Ener-G Egg Replacer
(I omit this and it still works GREAT!)
3/4 cup organic light brown sugar
1/2 cup GF buckwheat flour
2 tablespoons arrowroot or tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon ground ginger (I omit this too)
1/2 teaspoon nutmeg

Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.

Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven at 350 degrees for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet.

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