Ingredients:
1 15 oz can pumpkin puree
1 12 oz package of organic silken tofu
1/4 cup full fat coconut cream
1 cup maple syrup
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp ground ginger
1 tbsp orange zest
Juice of 1/2 lemon
Method:
-
In a Vitamin or blender add all of the ingredients and blend until smooth.
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Pour the filling into crust of choice. See Gluten Free Pie Crust Recipe
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For cooked pie, bake for 40 mins at 350 F or until it sets.
- Alternatively this recipe can be used as a raw pie in a crust that does not require baking. Place it into the freezer for 2 hours until it hardens. Thaw for 30 mins before serving.