Gluten Free Vegan Pumpkin Pie
Hello friends,
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
Ingredients:
- 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)
Directions:
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,
The Twins
L&M
Posted by: Pure2 19 comments
Posted in: Raw Recipes, Theme Week, Traveling, holidays
Tags: agave, gluten free vegan desserts, gluten free vegan pumpkin pie, Theme Week
on Nov 21st, 2009 at 11:57 am
Wow this looks absolutely delicious! This blog is really making me want to go all the way and become vegan, one of my friends is vegan and we try different recipes out, we will definitely be trying this one SOON!
on Nov 21st, 2009 at 3:03 pm
Perfect timing for Thanksgiving.. this recipe is wonderful and it looks amazing. Hope you have a safe trip!! ENJOY
on Nov 21st, 2009 at 6:37 pm
Great looking pie, thanks for the linky love girls! Now go enjoy your trip!!!!!
xoxo
on Nov 21st, 2009 at 8:42 pm
[...] This post was mentioned on Twitter by Casey RawAndFit and Gluten Free Bee, Michelle Corso. Michelle Corso said: Road trip!!! Update the blog with #glutenfree #vegan pumpkin pie recipe http://bit.ly/7XLE7G [...]
on Nov 21st, 2009 at 8:50 pm
This looks really good. I have tried one that uses ground up almonds to make the pie set up instead of using eggs. And it’s really great. thanks so much,
Sarah
on Nov 21st, 2009 at 8:51 pm
[...] This post was Twitted by RawAndFit [...]
on Nov 21st, 2009 at 11:25 pm
Social comments and analytics for this post…
This post was mentioned on Twitter by pure2raw: Road trip!!! Update the blog with #glutenfree #vegan pumpkin pie recipe http://bit.ly/7XLE7G…
on Nov 22nd, 2009 at 7:03 am
This recipe looks delicious. I love Pumpkin Pie!!
I’m so jealous that you ladies are going to see Gina! Have a safe trip.
on Nov 22nd, 2009 at 10:41 am
What a pie!! Fabulous, as always.
Have fun with Gina and Tom!
on Nov 22nd, 2009 at 1:58 pm
[...] it was time to hit the road. Glad that everyone enjoyed our gluten free pumpkin pie recipe It is the recipe we have used for the past few years [...]
on Nov 23rd, 2009 at 6:03 pm
YUM! I am sooo going to make this when I get home from this trip. Man I miss my kitchen right now
on Nov 23rd, 2009 at 7:51 pm
[...] Michelle and Lori’s Gluten-Free, Vegan Pumpkin Pie Julie’s Vanilla Bean Mousse [...]
on Nov 23rd, 2009 at 9:12 pm
“Add in the “egg” re-placer the arrowroot starch and stir some more…” Egg replacer isn’t in the ingredient list, are you just referring to the arrowroot starch?
Thanks!
on Nov 24th, 2009 at 6:59 am
Yes, sorry the arrowroot starch listed in the ingredient list is the egg replacer. Sorry for the confusion. I hope this helps.
on Nov 24th, 2009 at 7:56 pm
Definitely helps! Thank you again!
on Nov 29th, 2009 at 1:29 pm
I made 2 of these pies using cornstarch for Thanksgiving! I love it! My little cousin Katelyn couldn’t stop eating it
Thanks for the great recipe and I’m loving your site!
on Nov 29th, 2009 at 1:36 pm
I am so glad the Pumpkin Pies were a success Kati!!
on Dec 24th, 2009 at 5:42 pm
[...] Vegan made a Crust-free Soy and Egg-replacer based Pumpkin Pie recipe Michelle and Lori’s Vegan Pumpkin Pie recipe and the Voracious Vegan’s Raw foods pumpkin pie ball recipe (Use Gluten-free [...]
on Dec 25th, 2009 at 10:53 pm
I plan to make this tomorrow and add therapeutic-grade essential oils like Cinnamon, Nutmeg and Clove to enhance the wellness benefits!