…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
By October 13, 2011Published:
...And it actually tastes amazing! Thin crust forms around this pie mixture while in the oven and it tastes creamy and light. The …
- 1.5 cups Almond milk
- 4 tbsp Ground flaxseed
- 1/4 cup Water
- 1 tsp Vanilla
- 2 cups pureed or mashed cooked pumpkin, strained through cheesecloth to remove excess moisture.
- 1/2 cup Bob's Red Mill gluten-free flour
- 2 tsp Baking powder
- 3/4 cup Brown sugar
- 1/4 tsp Ginger powder
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Cloves ground
- 1/2 tsp Salt
- 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.
- 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.)
- Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.