Sheryl Jesin

Recipe – Vegan Gluten Free Crustless Pumpkin Pie

1 Comment

A few weeks ago it was American Thanksgiving, and I kept seeing pumpkin recipes popping up all over the internet. Pumpkin oatmeal, pumpkin lattes, pumpkin muffins and so on and so forth. When I was at Whole Foods last week, I spotted cans of organic pumpkin on sale. I decided to pick up a few, and experimented with a pumpkin pie recipe.

While pumpkins are best known for their decorative purposes at Halloween, they are a surprisingly super source of nutrition. Pumpkins are high in carotenoids, vitamin A, vitamin C and fibre. Did you know that pumpkin flesh contains L-tryptophan, a chemical compound that triggers feelings of well-being and happiness?

The next time you are at your local grocery store, pick up a can of pumpkin puree, and make this recipe. It is a dessert you can feel good about eating.

Recipe – Crustless Pumpkin Pie – Vegan, gluten free, soy free

Ingredients:

2 tsp cinammon

1 tsp. dried ginger

1/2 tsp. sea salt

1/3 cup oat flour

2 tbsp corn starch

1 – 15 oz can of pumpkin puree

1 cup coconut milk (I mostly used the solidified cream from the top, with a little bit of the liquid)

1/2 cup maple syrup

Method:

  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, mix together cinammon, ginger, sea salt, oat flour and corn starch.
  3. In a separate bowl, mix together pumpkin puree, coconut milk, and maple syrup.
  4. Add wet ingredients to dry, and mix well. Ensure all lumps are gone.
  5. Pour into an 11 inch glass pie plate.
  6. Bake for 35 mins.
  7. Remove from oven. Middle of the pie should be set.
  8. Cool on wire rack.

I served this pie topped with a bit of coconut cream, drizzled with maple syrup, and dusted with cinnamon. It was a hit with everyone in the family, including the kids.

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One thought on “Recipe – Vegan Gluten Free Crustless Pumpkin Pie

  1. Oh wow… need this in my life!!

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