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