Nov 16, 2014
Recipe: Vegan Crustless Pumpkin Pie
Posted by Living, Learning, Eating at 9:00 AM
Mmmm, couldn't you just eat fall-flavored goodies all day every day at this time of year?
But I'm not going to lie, the tummy aches from indulgent classic treats every day just aren't worth it. There's a reason that people only do the Thanksgiving whole-hog-and-midday-naps thing on one day - Thanksgiving.
Here's my solution - a healthy crustless pumpkin pie that you can enjoy any and every day without the discomfort that comes with over-indulgence!
Crustless Pumpkin Pie
* 1 Tbsp. chia seeds
* 3/4 cup soymilk (I used Silk)
* 2 tsp. vanilla extract
* 1 (15oz) can pumpkin puree
* 1/4 cup coconut oil, melted
* 1/2 c. quinoa flour
* 1/2 c. brown sugar
* 2 tsp. baking powder
* 2 tsp. cinnamon
* 1/8 tsp. nutmeg
* Pinch cloves
* 1/2 tsp. salt
1) Combine the chia seeds and soymilk in a large mixing bowl. Mix well and let sit for ten minutes, until thickened.
2) Add vanilla extract, pumpkin puree, and coconut oil to the chia seed mixture, mix well.
3) In a separate bowl, combine the dry ingredients (all the remaining ingredients).
4) Slowly mix the dry ingredients into the wet ingredients. Don't overmix!
5) Pour into a well-greased pie pan (or foil disposable pie form for easier cleanup - it is the holidays, after all, and convenience is key).
6) Bake in a preheated 400F oven for 35-40 minutes, until the edges are slightly browned and the top is set (the middle/pie in general will still be gooey)
7) Refrigerate for 6+ hours before cutting.
This does take a little pre-planning, since you can't eat it straight out of the oven (it will be a gooey mess and the texture just won't be right yet) but it's worth it. It's healthy, delicious, and best served cold!
And if you happen to have some coconut ice cream....mmmmmmmmm
What's your favorite kind of pie?
What's your favorite way to eat pumpkin?
What's your favorite thing about the holidays?