This is a yummy sugar free, gluten free, vegan pumpkin pie. This recipe makes two 9" pumpkin pies.
Don't forget to Subscribe, Like, Comment and Share. Also, check out our Facebook page: Living Life with a TWIST for latest updates from the TWISTers community.
Thank you for supporting our channel by buying products and ingredients through us. Check them out by clicking on each link.
Surkin Fiber Gold Syrup: [ Ссылка ]
SucraDrops: [ Ссылка ]
Agar Agar Powder: [ Ссылка ]
Anthony’s Organic Tapioca Flour: [ Ссылка ]
Recipe:
5 cups solid pumpkin puree
1/2 cup Sukrin Gold Syrup
10 drops of ScuraDrops
3/4 cup Unsweetened Almond Milk
3 teaspoon ground cinnamon
3 teaspoon Pumpkin Pie Spice
1 teaspoon salt
2 tablespoons tapioca starch
2 teaspoon agar powder
Directions:
Preheat oven to 350 F. Mix together pumpkin, Sukrin Gold syrup, Almond milk, cinnamon, pumpkin pie spice, salt, tapioca starch and agar powder until very smooth. Pour into the pie shell and bake for 60 to 65 minutes until the center looks semi-firm. Check the edges of the crust after baking for 40 minutes; if the edges appear to be browning too rapidly carefully remove the pie and apply crust protectors to the edges to keep from getting too dark.
Remove from oven and onto a cooling rack for 30 minutes. Chill for at least 4 hours before slicing.
