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?
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Servings: 8 servings
Calories: 119kcal
Ingredients
- 1 15 ounce can pumpkin puree, (not pumpkin pie filling)
- 3/4 cup coconut milk full fat
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup cornstarch
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- 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.
- 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.
- 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).
- 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.
- Remove from the oven and allow it to cool uncovered at room temperature. Once it has cooled down, serve and enjoy!
Nutrition
Calories: 119kcal | Carbohydrates: 20g | Protein: 0.5g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 169mg | Potassium: 71mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 1mg