The first time I made this pie, I made it for dinner because I thought it was savoury (I’d never heard of a sweet pumpkin pie). That night, there was no need for dessert! So simple, just chuck everything into a blender, then pour into a pie dish – it can’t get any easier than that!
- 1 1/2 cups non-dairy milk (soy/rice/almond, etc)
- 1 tbs egg replacer*
- 1/4 cup water*
- 1 tbs cornflour
- 1 tsp vanilla
- 2 cups pureed or mashed cooked pumpkin**
- 1/2 cup rice flour (see note)***
- 2 tsp baking powder
- 3/4 cup sugar
- 1/4 tsp ginger powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
Preheat oven to 175c. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)
Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.
*If you don’t have egg replacer, you can omit it and the 1/4 cup water and use any other replacement for two eggs. Of course, if you’re not vegan, you could use two eggs, but why not give the vegan version a chance?
**The pie will come out best if the pumpkin is very dry, so after the pumpkin is mashed, drain all the water off completely by putting it into a cheesecloth-lined colander and letting it drip over a bowl.
***I have made this pie with white rice flour and with whole wheat, and the rice flour pie was infinitely better than the ww, which was gluey. If you use another type of flour, do so at your own risk.
Makes 8 servings, each containing 153 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 34g Carbohydrate; 0mg Cholesterol; 264mg Sodium; 3g Fiber.
When you serve this pie, don’t feel obligated to tell your family or guests that it’s crust-free, fat-free, gluten-free, or vegan, but if they do wonder what’s left after so much is left out, tell them “Flavour, pure, delicious flavour!”