3/4 cup plain unsweetened organic canned pumpkin
1 cup plain organic hemp milk or 1 cup organic soy milk
2 teaspoons alcohol-free pure vanilla extract
1/8 cup cold pressed grapeseed oil
2 organic eggs
1/2 cup agave nectar
1/4 cup buckwheat flour
1/4 cup brown rice flour
1/4 teaspoon celtic sea salt
1 teaspoon pumpkin pie spice
Preheat and oven to 180 C / 350°F.
Throw everything in the blender until smooth and creamy.
Pour into a greased 8 inch pie dish and bake for about an hour and a half or until set.
Leave the pie to cool completely and it will solidify.