Crustless Vegan Pumpkin Pie
While pumpkin pie is a staple dessert on Thanksgiving, it doesn’t mean that you can’t enjoy a piece of pumpkin pie throughout the year. Here’s the recipe for crustless vegan pumpkin pie.
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This recipe is for crustless vegan pumpkin pie because my personal favorite part of pie is the pie filling. This pumpkin pie recipe is absolutely delicious–especially with a big scoop of whip cream on top. This pumpkin pie is gooey, moist, and has a great texture.
Ingredients
- Whole Wheat Flour: The first ingredient you need to make this delicious vegan pumpkin pie is whole wheat flour. You can also use oat flour or another flour if you prefer.
- Pumpkin Pie Spice: The next ingredient you need is pumpkin pie spice. In order to give this pumpkin pie a strong pumpkin flavor, you need 1/2 tsp of pumpkin pie spice.
- Cinnamon: The next spice you need is cinnamon. This recipe calls for 1/4 tsp of cinnamon.
- Baking Powder: The next ingredient you need is baking powder. This recipe calls for 1/2 tsp of baking powder.
- Canned Pumpkin: The next ingredient is canned pumpkin. Like the pumpkin pie spice, canned pumpkin gives the pie a strong pumpkin flavor.
- Maple Syrup: To sweeten this pumpkin pie, you need 3 tbsp of maple syrup. I love using maple syrup in dessert recipes because it’s super sweet.
- Vanilla Extract: The next ingredient you need is vanilla extract. This recipe calls for 1/2 tsp of vanilla extract.
- Almond Milk: The last ingredient you need to make this delicious crustless vegan pumpkin pie is almond milk, or a nut milk of your choice. I used unsweetened vanilla almond milk in this recipe.
Directions
First, preheat your oven to 350°.
Then, combine the wet ingredients together: canned pumpkin, maple syrup, vanilla extract, and almond milk.
Next, combine the dry ingredients together in a separate bowl: whole wheat flour, pumpkin pie spice, cinnamon, and baking powder.
Then, combine the wet and dry ingredients together until it’s thoroughly mixed.
Spray a pie pan with olive oil spray.
Add the pumpkin mixture to the pan.
Bake the pumpkin pie in the oven for 30 minutes at 350°.
Let cool for 5 hours and enjoy!
*The longer the pumpkin pie chills in the freezer, the firmer it becomes.
Crustless Vegan Pumpkin Pie
Ingredients
- 1/2 cup whole wheat flour
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/2 tsp baking powder
- 1 can canned pumpkin
- 3 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup almond milk
Instructions
- Preheat oven to 350°
- Add wet ingredients together
- Add dry ingredients in a separate bowl
- Combine wet ingredients to dry ingredients
- Spray pie pan with olive oil spray
- Add pumpkin mixture to pie pan
- Bake in oven for 30 minutes at 350°
- Chill in fridge for an hour
- Slice pie, add whip-cream, and enjoy!
Notes
And there you have it–a rich, creamy, and delicious pumpkin pie recipe. This is the perfect dessert to make during the holiday season, and for any day throughout the year.
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