Thursday, December 10, 2009
Dr. Hari Bhajan Khalsa's Magic Vegan Gluten Free Pumpkin Pie
photo by Ashley Luna Moon
2 C. Hazelnut Milk
3 C. Peeled, Steamed Pumpkins or Sweet Potatoes
1/2 C. Agave
1/4 tsp. cloves
1 tbsp. Cinnamon
1 1/2 tbsp Ginger
1/2 tsp. Salt
5 tsp. Arrow Root Powder
Scald milk. Set aside.
Puree pumpkins in blender or ffood processor
Mix in remaining ingredients except milk and arrow root
Add arrow root to lukewarm milk and beat lightly.
Add this to the pumpkin mix and blend well.
Pour into unbaked pie shells.
Bake at 450 for 10 minutes.
Reduce heat to 350.
Bake for 4--50 minutes.
The filling will darken as it cools.
Cool completely before cutting.
ALMOND AND COCONUT FLOUR PIE CRUST
1 C. Almond Flour
1 C Coconunt Flour
1/2 Almond oil
1/4 c Agave
Combine all ingredients, adding a little more flour if needed to maintain a non sticky consistency. Press into pie pans.
Fill with pumpkins!