I make this pie for my husband at Thanksgiving because he has diabetes and regular pumpkin pie has way too much sugar in it. You would never know this was not a regular pumpkin pie, it is just that good.
You'll notice that it has no eggs or dairy products, which means that it is also 100% vegan.
Give this pie a try, I guarantee you will be very surprised that a pie this good is both vegan and sugar free!
Preheat oven to 375 degrees
Back the unfilled crust for 10 minutes and then set aside to cool
Mix rice flour, 4 tablespoons water and oil
Add pumpkin, rice syrup, salt, cinnamon, ginger, cloves, nutmeg and 1/2 cup water and mix thoroughly
Fold in baking powder quickly and stir hard 30 times
Pour filling into pie shell right away
Bake 25 minutes at 375, then reduce heat to 350 and bake another 45 minutes (uncovered)
When done, the crust will be golden and the filling will be darkened and look like it has a skin on it. It may still be a big gelatinous, because the filling thickens as it cools. Serve warm or cold, but do not try to cut when it's hot. Keeps well for a week in the refrigerator, or store in an air tight container and freeze for up to six months
Though this recipe has a few more ingredients than most pumpkin pies, it is very much worth it. It has always been a huge hit with my vegan friends and my diabetic friends and my husband as well. All the spices really make it tasty. The most important thing to remember is not to try to cut or eat it when it is hot out of the oven. If you try it will be a disaster! It needs to cool and firm up in order to have the right consistency.