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crustless pumpkin pie

…And it actually tastes amazing!

Thin crust forms around this pie mixture while in the oven and it tastes creamy and light. The recipe originally comes from here, but I substituted a thing or two or three, as usual. I was amazed at how airy, fluffy and tasty the pie was. Oh, and it helped me get rid of some of that pumpkin puree, too.

Crustless Vegan Pumpkin Pie

crustless pumpkin pie

By Dr. Anastasia Published: October 13, 2011

    ...And it actually tastes amazing! Thin crust forms around this pie mixture while in the oven and it tastes creamy and light. The …

    Ingredients

    Instructions

    1. Preheat oven to 350 F. Coat a 9-inch deep dish pie pan with olive oil. A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
    2. Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)
    3. Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.
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    About Dr. Anastasia

    Dr. Anastasia Halldin holds a Ph.D in holistic nutrition, speaks four languages, starred on a yoga TV show, produced and appeared in thirteen yoga DVDs, and is a mother of a kindergartner, twin toddlers, and a newborn. Dr. Anastasia loves doing crafts with her children and sharing her easy healthy recipes and knowledge of health and food with mothers to help them raise healthier families.
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