Gluten Free
Pumpkin Pie
Gluten-free,
dairy-free and sugar-free never tasted so good!
1-12 oz. pkg. Morinaga firm silken tofu
1-15 oz. can of Famers Market organic pumpkin
1 ½ tsp. cinnamon
¼ cup of So Delicious coconut milk
¾ tsp. of ginger
½ tsp. of nutmeg
½ tsp. of salt
1/3 cup Spectrum safflower oil
1 tsp. of vanilla
½ cup of Xyla xylitol
1 tsp. of Sweet Leaf English toffee stevia
1 pre-made Kinnikinnik gluten-free pie crust
1. Pre-heat
oven to 350 degrees.
2. Combine all
ingredients, except for pie crust in a blender and process until smooth. Pour
into pie crust.
3. Bake for one
hour.
Chill before serving and top with Soya too! Rice
whip or homemade coconut whip cream.
