Vegan Crustless Pumpkin Pie

Thanksgiving is right around the corner, and you know what that means – stuffing our faces! Tofu Turkey may be what most vegans think of when it comes to the holiday, but the most important part is actually the grand finale. How about Crustless Pumpkin Pie?

Dessert! No dessert is more emblematic of this holiday than pumpkin pie. This classic sweet treat is incredibly simple, yet overlooked by many. Today, I will teach you my wonderfully easy, vegan and gluten-free, pumpkin pie recipe. In hopes that you taste the wonders of pumpkin pie without all the stress.

You will also love, Vegan Tiramisu, Vegan Apple Pie With Crumb Topping. 

Why Make It By Hand?

There are many store-bought pumpkin pies that taste good, but none are as delicious as homemade pumpkin pie. It may take a little more effort to make, but it is still unbelievably simple. With only 10 ingredients, a blender, and an oven, you can make warm and fresh-baked pie. This simple recipe is easy enough for any level of baking experience, so don’t worry if you aren’t a professional in the kitchen

Making it by hand also has the benefit of being more flexible. For instance, this recipe has been altered to be vegan-friendly AND gluten-free. That is hard to come by in your typical grocery store. Or, you can add in more spices if you feel like it.

Don’t worry too much about it being a vegan recipe. This silky-smooth pumpkin pie is so delectable, no one will ever notice. They may even thank you for showing them a dairy alternative dessert they can enjoy in the future!

Why Crustless?

Pies are generally known for having pie crusts, but not all pies have to have the crust. Let’s be honest, making dough from scratch can be difficult and time-consuming. I doubt you want all that extra work on top of cooking the main dishes, making the side dishes, and dealing with all the visiting family. By going crustless, you cut all that stress out. All you need to do is blend the ingredients, toss it in the oven, and boom – you have a pumpkin pie! 

Thankfully this recipe makes such a smooth and creamy pumpkin pie, that no one will miss the pie crust. Trust me! It also makes it much easier for everyone to enjoy. With vegetarianism, veganism, and gluten-free diets on the rise, it is best to have options for everyone.

Thanksgiving should be a time for all to enjoy, not just the omnivores. However, thankfully we have many vegan options today to prepare like Gluten-Free Vegan Pumpkin Pie, Pumpkin Fluff, and Vegan Pumpkin Cheesecake. 

Also, for those who are watching their weight, then having a crustless pumpkin pie on hand really helps your guests to manage the temptation.

Ingredients

1. Pumpkin puree, not pumpkin pie filling – you can also prepare your Pumpkin Puree from scratch, you will need about 2 cups of homemade pumpkin puree for this recipe.
2. Coconut milk – make sure you use full-fat coconut milk and not lite from the can or make your own coconut milk. 
3. Coconut Sugar – you can substitute with cane sugar here. Coconut sugar can be found online or in most supermarkets here in the USA, It gives a nice caramel flavor to desserts.
4. Maple Syrup – adds a caramel flavor to your pumpkin pie
5. Cornstarch – I used non-GMO cornstarch, you can substitute with arrowroot starch. 
6. Vanilla – love the vanilla flavor, I used pure vanilla
7. Cinnamon, Nutmeg, Cloves – I rarely use this spice combination, I use them mostly for holiday recipes. Otherwise, I love to combine coriander and cardamom.
8. Salt – use sea salt or Himalayan pink salt

How To Make Crustless Pumpkin Pie?

1. Preheat your oven to 350F, and spray a pie plate with cooking spray. You can alternatively brush the plate with oil and set it aside for later.
2. Place all of the ingredients in a high-speed blender and process until smooth. Look out for a pudding-like consistency. It shouldn’t be too watery, if it is then you can add an extra tablespoon of cornstarch.
3. Scoop or pour the pumpkin pie filling into the pie plate, and plop the dish on the counter a few times to knock out the air bubbles (but not so hard that you break the pie plate). 
4. Bake for around 30 minutes at 350F. The edges of the pumpkin pie should be set, but have a slightly jiggly center. If it seems too runny in the middle, you can bake it for a few more minutes. All ovens are different, so keep an eye on your pumpkin pie and adjust the baking time as needed and it will set further as it cools.
5. Remove from the oven and allow it to cool uncovered at room temperature. Once it has cooled down, serve and enjoy!

TIPS & NOTES:

• Make sure to use either coconut milk or coconut cream in this recipe. Using other plant-based milk will create more of a pudding consistency which could lead to a watery pie. 
• If you can’t find coconut sugar, brown sugar works as well but cut the amount used in half so that you do not get an overly sweet pumpkin pie. Other than this substitution, try to follow the recipe as closely as possible. Baking is a science, so a small change could produce significantly different results.
• Although you eventually toss everything into the same blender, it helps to sift the dry ingredients first to remove any lumps or impurities. This will help you achieve a much smoother pumpkin pie filling

What To Serve With Pumpkin Pie?

If you are not sure what to serve this pumpkin pie with, there are many options! I like it with some coconut whipped cream on top or even some vegan vanilla ice cream while if still warm.

For a bit of crunch, you can add a pecan or walnut topping. When adding nuts to your pumpkin pie, I recommend toasting them in a pan over medium heat for a few minutes.

This will help the nut’s flavor pop out much more. If there is somehow pumpkin pie leftover, you can combine it with some coconut yogurt the next day for breakfast. This would make a sort of pumpkin parfait, a much-needed healthy breakfast after a heavy eating day!

This recipe has been a mega-hit with my family and friends. I hope that your guests enjoy this recipe as much as I do, and it becomes part of your Thanksgiving tradition.

Give this recipe a try, and let me know in the comments how it went for you! Include a picture as well to show off your baking skills.

Other Vegan Thanksgiving Desserts To Prepare

1. Vegan Sweet Potato Pie
2. Vegan Carob Brownies
3. Pumpkin Cookies
4. Healthy Apple Crisp
5. Purple Sweet Potato Pie
6. Almond Flour Cranberry Cookies

I wish you all happy holidays and happy eating. Enjoy~

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