I have loved pumpkin pie ever since I was a little girl. The rest of a traditional Thanksgiving meal never really appealed to me. Even in my omnivore days I was not a fan of turkey. I never understood exactly what gravy was. I didn’t like the taste or texture of stuffing. But pumpkin pie? Yes please! I would often have two pieces at Thanksgiving dinner, and if I was lucky my mom would let me have a piece for breakfast. Hey, I never said my childhood was the healthiest!
This crustless pumpkin pie is incredibly easy to make and so delicious! I have already gone through three of them in the past few weeks! If you do not have a Vitamix make sure you soak your almonds overnight and add a little extra almond milk when blending. One friend who has tried this recipe reported that it broke her non-high powered blender so please be careful. I personally prefer my pumpkin pie to be all filling and no crust, but if you prefer a crust feel free to use your favorite (preferably vegan). A combination of almond, dates and cinnamon in the food processor would also make a lovely crust for this pie!
- 1 can organic pumpkin (not pumpkin pie mix!)
- 1 cup almonds soaked for a few hours or overnight
- 1/2 cup organic maple syrup
- 20 drops liquid stevia
- 2 tsp pumpkin pie spice
- 2-3 T almond milk ( I use OMilk)
- pinch of sea salt
- coconut oil
- Preheat oven to 400.
- Grease a pie pan with coconut oil.
- Combine all ingredients in a high speed blender or Vitamix (if you are using a regular blender add a little more almond milk slowly to facilitate blending).
- Pour into pie pan and bake for 15 minutes.
- Reduce heat to 350 and bake for an aditional 30 minutes or until a fork inserted into the center come out clean.
- Allow to cool completely.
- Keep in refrigerator until ready to serve.