Gluten-Free, Vegan Pumpkin Pie
A healthier alternative to Pumpkin Pie made easy!!
By: Tiffany Ferrecchia, Executive Chef for Eternal Balance Living & Herban Taste Catering
This gluten-free pumpkin pie can be made dairy-free and vegan by using soy milk
instead of dairy milk.
Ingredients:
1 15 ounce can pumpkin
1 cup milk or soy milk
3/4 cup sugar or ΒΌ cup of Agave Nectar
1/4 cup corn starch
1/4 tsp salt
1 tsp vanilla
2 tsp pumpkin pie spice
1 9 inch gluten-free pie crust
Easy Preparation:
Preheat oven to 425 degrees F.
Add all ingredients together. Mix slowly at medium speed for 3 to 4 minutes.
Pour into 9-inch gluten-free pie crust and bake 15 minutes. Turn oven down to 350 degrees F. Bake another 45 to 50 minutes. Let cool. Refrigerate 30 minutes.
Agave Nectar & a Gluten-Free Pie Crust can be found at one of the following local markets:
Whole Foods Market, 1548 North Dale Mabry Blvd. Tampa, Florida 33607
Rolling Oats Market, 1021 North MacDill Ave. Tampa, FL 33607
Village Health Market, 3225 S MacDill Ave Ste 123, Tampa, FL. Tel: 813-831-6065 |
