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A slice of pumpkin pie with whipped coconut cream.
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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.
Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 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