Ingredients

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 salt

1 teaspoon pie spice

Preparation

  1. Preheat and oven to 180 C / 350 F.

  2. Throw everything in the blender until smooth and creamy.

  3. Pour into a greased 8 inch pie dish and bake for about an hour and a half or until set.

  4. Leave the pie to cool completely and it will solidify.

  5. Serve with vegan cream or vegan ice cream. YUM!