This recipe was shared with Cockroach zine by of Brenna Duval of Fibres Design. Want to share your vegan recipe? Email it to cockroachzine@gmail.com.

Want the pie without the baking? Head down to Boon Burger in Winnipeg’s Exchange District today for the vegan bake sale. All proceeds are going to cat animal rescue groups.

Preheat oven to 350 degrees.

Lightly grease a 9” pie plate.

In a food processor bowl, blender, or bowl with immersion blender… add:

1 14 or 15-oz can organic pumpkin
1 1/2 cups full fat coconut milk
2 teaspoons vanilla
2 eggs
3/4 cup light brown sugar or coconut sugar
1/2 cup buckwheat flour
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon xantham gum
1/2 teaspoon sea salt
1 heaping teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
big pinch of cloves

Blend until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.

Pour into the prepared pie plate and smooth evenly. Place a sheet of aluminum foil on the rack of the center of the preheated oven, place the pie ontop, and bake for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet.

Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.

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