Vegan/Gluten-Free Pumpkin Pie

I got this from Gluten Free Goddess (glutenfreegoddess.blogspot.com) and love it!  I love pie, especially Pumpkin, and since there are some food allergies where we're having Thanksgiving I've tried some variations.  I'll make my substitutions in parenthesis in the ingredients list.
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I made the pie in a food processor. It helps to thoroughly process the ingredients. If you don't have a food processor, a macho stand mixer will work. (I used my VitaMix.)

Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate. (I made mini pies and used muffin wrappers.)

In a food processor bowl add:

1 14.5-oz can pumpkin
1 1/2 cups plain hemp milk (used rice & coconut milk)
2 teaspoons bourbon vanilla (regular pure vanilla)
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer
3/4 cup organic brown sugar (Organic Unrefined Whole Cane Sugar {Rapunzel})
1/2 cup buckwheat flour
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum (Arrowroot)
1/2 teaspoon sea salt
1 teaspoon cinnamon or pie spice
1/2 teaspoon nutmeg

Cover and process 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. Bake in the center of a preheated oven 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. It will fall a bit as it cools, like my Flourless Chocolate Cake recipe. (it only took about 20 mins to bake the mini ones)

Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.
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I made another version where I took out the buckwheat flour in the mixture and used buckwheat flour in my pie crust recipe (also on Easy Peasy Pie Crust) and like it even better.  I like crust what can I say.  I've been a pie machine the last few days!  Hopefully the family will enjoy the fruits of my labors! ;)