Sunday, November 14, 2010

Impossible Pumpkin Pie - Healthy Version

This delicious nutritious pie is made with buckwheat flour instead of a white flour baking mix with zero nutrition.  And I think it is unbelievably better.  It forms its own crust, making it so easy to put together.  Although it is gluten-free, it will be loved by everyone. Top it with some organic whipped cream and this might be your new favorite holiday pie! 

Impossible Pumpkin Pie - Healthy Version (also GF)
Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.

In a food processor bowl add:

2 cups cooked fresh pumpkin (canned whole pumpkin will work also)
1 1/2 cups plain or vanilla almond milk, or coconut milk
2 teaspoons vanilla
2 eggs
3/4 cup organic light brown sugar
1/2 cup buckwheat flour (or see tips below)
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon or pie spice
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 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. It will fall a bit as it cools.

Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.

Makes 8 slices.
This recipe was adapted from a Gluten Free Goddess recipe.  I think this is a wonderful website for gluten-free recipes.  Since I have been gluten free for a few months now it is nice to know I can have a healthy gluten-free pumpkin pie for the holidays.  I made this pie today and we loved it! 

No comments:

Post a Comment