Recipe: Really Easy Crustless Vegan Pumpkin Pie

Really easy crustless vegan pumpkin pie
And all because the lady loves pumpkin pie. My dear friend Shelly lived in New York for a while and got into that whole pumpkin pie and thanksgiving thing we just don’t get in the UK.

But we should. As a nation, we’re not very thankful. We relish in the misfortune of others. Comeuppance I believe they call it. Does this word even exist in other languages?!

The holiday is a reminder, a one day immersion into the art of gratitude and should be something we all practice. People who practice gratitude are generally healthier and happier than those miserable, ungratefuls out there. You know who they are. You’ve seen them.

Don’t let life beat you!! Yes life at times can be hard. But also, if you let it, life supports you and gives you exactly what you need. If you go with it, practicing gratitude and living in a state of flow, it’s infinitely more enjoyable than always damming the river with boulders of objection.

Keeping a gratitude diary or doing an exercise like 100 happy days can really help snap you out of the day to day to give perspective on all that is amazing in your life. All it takes is 3 weeks to develop a new habit. Most people who undertake a gratitude exercise end up feeling more grateful. It can really help to get you over one of those grizzly patches we sometimes get chewed up in.

Who wouldn’t prefer to focus on the good rather than that which makes you unhappy?! One day might not be enough, but it’s a great reminder to recognise all the things we have to be grateful for.

I think Shelly was grateful for pie that day. The recipe was taken from the fat free vegan blog. I can testify that it definitely is better when made with rice flour than wheat, and I got a better crust using Pyrex than silicon, although that also could be due to a slightly rubbish oven!
1 1/2 dairy free milk
1 tbsp. egg replacement
1/4 cup water
1 tbsp. corn flour
1 tsp. vanilla
2 cups pureed or mashed cooked pumpkin
1/2 cup rice flour (it’s definitely better with rice flour than standard wheat)
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


– heat the oven to 175ºC/gas mark 4

– blend milk, egg replacement, water, corn flour & vanilla in a blender/processor/hand blender if that’s all you’ve got. Once blended add the pumpkin, blend together and then add all the other ingredients, blending for 2 minutes.

– pour into a lightly greased, deep pan, a pyrex dish worked better for me than silicon and bake for 60 minutes.  I would advise you to try it on a higher temperature to start with, to work on the crust, lowering the temperature after a maximum of 20 minutes.

– When a toothpick comes out sticky but not wet, then the pie is ready.  Allow to cool and then chill in the fridge before serving as it is a wet, custard pie type filling.

– serve any extra to your work colleagues and they’ll have a lot to be thankful for!


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