Well we were up for the majority of the night finalizing orders and packing. Checking our list twice!
We knew we would be crammed for time today to do a post so we planned ahead and already wrote this post yesterday. Gosh, we are so smart… I am sure we are the first people to come up with that
For today’s last day of theme week: holiday meals. We decided to share our very special gluten free vegan agave sweetened cooked pumpkin pie. We hope you all enjoy it. I know we have already done a pumpkin pie last week following Averie’s but since pumpkin pie is such a classic this time of year we wanted to share our cooked version as well.
Twin Cakes Bakery Recipe: Gluten Free Vegan Agave Sweetened Pumpkin Pie
- Your favorite pie crust
- 14 oz pureed pumpkin ( I think that is about one can of Libby’s)
- ¼ cup hemp milk (or any milk substitute your prefer)
- 1/3 cup agave nectar
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice mix
- 2 heaping tbsp arrowroot ** this is your egg replacer (you can use any starch you have like potato starch, tapioca, or cornstarch – we prefer arrowroot we feel it does the best)
Make your pie crust and press into your pie shells.
Than in a large bowl place all your ingredients into it.
Add in your spices
Add in the “egg” re-placer the arrowroot starch and stir some more
Stir till everything is incorporated
Time to fill the pie shells
Into the oven the go (we did ours as individual pies)
Bake in a 375 degree oven for 15 minutes than reduce oven temperature to 325 for about 20-25 minutes for mini, for a whole pie go about 40-50 minutes. Or until set. You want the edges to be set and a very slight jiggly in the center.
And that is it. Let the pie cool and set in refrigerator till ready to eat it. May top with some whip cream or any topping you may wish
Well time to hit the road and head to Valdosta, GA to see Gina and Tom~We got our car packed and ready to go!!!
Road trip here we come….
Not sure if we will have time tonight to check in though we will give a full report Sunday.
Till next time,