Crustless Pumpkin Pie
Based on a recipe by Susan Voisin at Fat Free Vegan Kitchen: Impossible vegan Pumpkin pie (see Note 1)
1 fifteen ounce can of Pureed Pumpkin (425g can)
1/2 cup Brown Rice Flour
2/3 cup Sugar
1 Tablespoon of Powdered Egg Replacer (see Note 2)
1 Tablespoon Corn Starch
1/2 teaspoon salt
2 Tsp Baking Powder
1 teaspoon Powdered Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Powdered Ginger Root
1/8 teaspoon Ground Clove
1.5 Cup Almond Milk (or plant milk of choice)
1 teaspoon Vanilla Extract
Preheat the oven to 350 F (175 C) and grease a glass 9inch (23cm) pie pan with cooking spray.
Add all ingredients into a high powered blender. Make sure to add them in order of: canned pumpkin, all dry ingredients, and then the rest of the wet ingredients. Adding them in this order really helps to get the mixture super smooth without getting lots of clumps of dry ingredients at the top.
Blend on high speed for about 2 minutes. Scrape down the sides if needed to ensure all ingredients are well incorporated.
Pour the mixture into the pie pan and even out the top with a spoon or spatula. Bake for 40 minutes. The top will be brown and may crack and the middle should have a nice wobble. It will seem much too wobbly when hot but it firms up a lot once cooled. Let the pie cool to room temperature before slicing. (see Note 3) Serve with coconut whipped cream if you like.
Makes 8 servings.
“It’s not a real pie if it doesn’t have crust.” – Pie snobs everywhere
Note 1: Susan’s original recipe is amazing but is much to sweet for my taste. I reduced the amount of sugar a bit to suit me. If you like a very sweet pumpkin pie you should give her recipe a try! Her recipe also takes 60 minutes to bake because of the added water. I prefer to leave out the water to get pumpkin pie faster!
Note 2: I use Bob’s Red Mill vegan egg replacer for baking. It is cheaper than Energy replacer and works just as well; in my experience.
Note 3: Letting the pie cool is super important. One time I got too impatient and cut it while it was still vary warm and it was a very gooey and messy slice. You can cool it in the fridge if you want it to set up faster.
Note 4: I hate to waste any pumpkin bits so to clean the mixture that is stuck in the blender I just put some almond milk and ice in with it. Blend until you get all the pumpkin mixture off the bottom and sides and you are left with a foamy pumpkin beverage to enjoy.