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Crustless Vegan Pumpkin Pie

1/22/2015

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When the holidays are over and I am savoring the memory of sitting around the table for Thanksgiving, I can almost taste the pumpkin pie on my lips. Pumpkin pie is perhaps my favorite holiday dish. And my pumpkin pie is not-so-traditional (go figure!). It's made with coconut milk and pumpkin puree. No eggs or dairy, and barely any sugar at all. I love pumpkin as it was meant to be eaten.

​BUT my most favorite thing about  pumpkin pie, or any pie for that matter, is the crust. A good, cold butter crust made with just the right amount of flour and salt. Not mixed too much and generously pressed into a pan. Mmmm....crust. I could totally make a pie crust and eat it raw without any filling. I could half bake it and eat it without filling. I really love pie crust.

Woe is me though...I only have pie crust a few times each year. The rest of the year, I must go without it. That can be really difficult when I am dying for a slice of pumpkin pie. Not to worry though! I've come up with a way to enjoy pumpkin pie without the crust...and I usually eat it for breakfast.
The Recipe
Ingredients:
  • 1 3/4 Cups Pureed Pumpkin 
  • 3/4 Cup Full Fat Coconut Milk 
  • 1/3 Cup Brown Sugar
  • 1/4 Cup Cornstarch
  • 1 1/2 Teaspoons Vanilla Extract
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Cinnamon
  • 1/4 Teaspoon Ginger
  • 1/8 Teaspoon Cloves

Directions:
  1. Preheat the oven to 375 F.
  2. Mix everything together. 
  3. Pour into an 8 X 8 glass dish.
  4. Bake for 45-55 minutes, or until it is set on top and golden.
  5. Allow it to cool. You can scoop it into a bowl or serve it with cream.
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  • Home
  • Educate
    • Oregon Homeschool Laws
    • The Schedule
    • Early Years
    • Year One
    • Year Two
    • Year Three
    • Year Four
    • Year Five
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    • Writing
    • Spelling
    • Reading
    • Science
    • Geography
    • History
    • Math
    • Art
  • Homeschooler Meals