Crustless Vegan Pumpkin Pie

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.