tag:blogger.com,1999:blog-2915044495906432922.post7576037143335102986..comments2013-04-25T18:07:44.171-07:00Comments on The Doctor & The Chef: Hey Punkin'!Chef Bretthttp://www.blogger.com/profile/03049187206300486407noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2915044495906432922.post-66818118194639600872010-11-24T12:09:30.158-08:002010-11-24T12:09:30.158-08:00I also have a good pumpkin pie recipe that has bot...I also have a good pumpkin pie recipe that has both a vegan and a gluten-free option. It has no crust but forms a bit of one while it bakes. Really tasty, so give it a try!<br /><br />IMPOSSIBLE PUMPKIN PIE<br />1.5 cups coconut milk<br />1 TBLS Ener-G egg replacer<br />1/4 cup water (sub. 2 eggs for Ener-G & water)<br />1 TBLS tapioca starch or cornstarch<br />1 tsp vanilla<br />2 cups pureed or canned pumpkin (1 can is fine)<br />1/2 cup rice flour (or flour of your choice)<br />2 tsp baking powder<br />2/3 cup agave nectar (or 3/4 cup sugar)<br />1/2 tsp ginger powder<br />1 tsp cinnamon<br />1/2 tsp nutmeg<br />1/4 tsp ground cloves<br />1/2 tsp salt<br /><br />Mix first five ingredients well. Add pumpkin and blend until smooth. Add remaining ingredients and mix well. Pour into greased pie pan. Bake at 350 degrees for 60 minutes. Edges will be browned and center may still be a little wiggly, but not uncooked. Refrigerate for at least two hours before eating.<br /><br />Enjoy!Cara Lanenoreply@blogger.com