Crustless Pumpkin Pie with Condensed Milk

Learn how to make this delicious homemade pumpkin pie for the holidays. This pie is completely crustless, yet still brimming with those bold fall flavours. Totally grain free, gluten free and vegan friendly.

While I love a pie with a crust, crustless pies have a fond place in my heart. During the holidays my family love to make

• Pumpkin puree - you can make your own pumpkin puree by roasting fresh pumpkin (that's what I did), alternatively, you can use canned PUMPKIN PUREE (not pumpkin pie filling).
• Cashew nuts - these nuts are easy accessible, affordable and not to mention are silky smooth when pureed.
• Tapioca starch - used in place of eggs to emulsify the mixture, any starch can work.
• Molasses - yields a deep flavour that compliments the spices.
• Cinnamon, nutmeg and ginger - a spice trio that is often associated with pumpkin recipes.
• Pink salt (not pictured) and vanilla - for taste!!

Recipe preparation

The preparation is incredibly, you only need a food processor or a high speed blender to puree all of the listed ingredients.

Do make sure that your cashew nuts have been soaked overnight or a few hours before making the pie so they blend out smoothly.

The texture should be quite thick, but not extremely thick, but if it just so happens to be, a few tablespoons of almond milk should loosen it up.

Once the pie mixture is nice and smooth, it can be transferred into an oven proof pie dish

The pie should take about 30-40 minutes to bake, it should be golden brown/ slightly dark when it's done.

Then simply allow the pie to cool down (very important) before slicing into it.

The steps

• Preheat the oven to 356F/180C.
• Lightly grease an oven proof dish then set aside.
• Place all of the ingredients in a blender or food processor.
• Blitz into a smooth consistency, it should be thick but not too thick (if it is, use a few tablespoons of almond milk).

• Transfer the mixture into an oven proof dish and use the back of a spoon or spatula to smooth it)
• Bake in the oven for roughly 30-40 minutes until the pie is golden brown/dark in colour (keep an eye on the pie, if it starts to brown too much cover with some foil.)
• Remove the pie from the oven and allow to completely cool down before slicing and serving.

Notes and tips

• Once you have made the pumpkin mixture, make sure to do a taste test to determine sweetness (you might want to add more).
• Don't slice into the pie too soon, leave it to cool down (few hours if possible) it will be more firm as it gets cold.
• You will need a pie dish with dimension of 9.5inches/25cm.
• The pie mixture should be more on the thick side but not too thick, if it is add a tablespoon at a time of almond milk to loosen up the texture.
• This is the recipe that you would need to make your Vegan Condensed Milk
• If you don't have cashews, you can use blanched almonds instead.
• If you are using pumpkin puree make sure it's NOT PUMPKIN PIE FILLING.
• Make sure to soak your nuts in advance so they blend smoothly.
• Be sure to use a high speed blender or food processor to make your filling

More dessert recipes to try

• Sweet Potato Pudding
• Vegan Jamaican Ginger Cake
• Jamaican Rum Cake
• Conkies
• Black Cake (Fruit Cake)
• Bean Pie Recipe
• Vegan Sweet Potato Pie

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Crustless Pumpkin Pie with Condensed Milk

Learn how to make this delicious homemade pumpkin pie for the holidays. This pie is completely crustless, yet still brimming with those bold fall flavours. Totally grain free, gluten free and vegan friendly.

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Course: Desserts

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 people

Calories: 296kcal

Author: Charla

Ingredients

• ▢ 2½ cups pumpkin puree (612g)
• ▢ 1 cup cashews (130g) soaked and drained
• ▢ ¾ cup vegan condensed milk (177ml)
• ▢ 2 tablespoon tapioca starch (16g)
• ▢ 1 tablespoon molasses (20g)
• ▢ 1 tablespoon vanilla (13g)
• ▢ 1 teaspoon cinnamon (2g)
• ▢ 1 teaspoon nutmeg (2g)
• ▢ ½ teaspoon ginger (1g)

Instructions

• Preheat the oven to 356F/180C.
• Lightly grease an oven proof dish then set aside.
• Place all of the ingredients in a blender or food processor.
• Blitz into a smooth consistency, it should be thick but not too thick (if it is, use a few tablespoons of almond milk).
• Transfer the mixture into an oven proof dish and use the back of a spoon or spatula to smooth it).
• Bake in the oven for roughly 30-40 minutes until the pie is golden brown/dark in colour (keep an eye on the pie, if it starts to brown too much cover with some foil.)
• Remove the pie from the oven and allow to completely cool down before slicing and serving.

Notes

• Once you have made the pumpkin mixture, make sure to do a taste test to determine sweetness (you might want to add more).
• Don't slice into the pie too soon, leave it to cool down (few hours if possible) it will be more firm as it gets cold.
• You will need a pie dish with dimension of 9.5inches/25cm.
• The pie mixture should be more on the thick side but not too thick, if it is add a tablespoon at a time of almond milk to loosen up the texture.
• This is the recipe that you would need to make your Vegan Condensed Milk
• If you don't have cashews, you can use blanched almonds instead.
• If you are using pumpkin puree make sure it's NOT PUMPKIN PIE FILLING.
• Make sure to soak your nuts in advance so they blend smoothly.
• Be sure to use a high speed blender or food processor to make your filling

Nutrition

Calories: 296kcal | Carbohydrates: 42g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 47mg | Potassium: 408mg | Fiber: 4g | Sugar: 30g | Vitamin A: 15984IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 3mg

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