T-day is T-minus 24 hours! (well maybe less, depending on when you are reading this). Are you siked? T-Day used to be my favorite holiday when I was younger, but now, not so much. But I do love that it gives me an excuse to go cooking crazy 😉 Even though I am sticking with my traditional T-Day dishes this year, I still looked forward to doing all the cooking. Being in the kitchen all day just leaves me feeling super accomplished and relaxed. I love cooking…and food!
You all know my stance on cooks vs. bakers. But for the perfect T-Day dessert you just have to bake, and I don’t mind because this is one killer baking recipe. It is so healthy you could eat it for breakfast, really! And after you are nice and full from your T-Day dinner, you can look forward to a light and healthy gluten-free vegan dessert. What might that be? None other than a Crustless Pumpkin Pie! This “pie” is more like a custard I think, but I really like that texture and the flavor is like no other. But that would be just because I love pumpkin…and loads of cinnamon. This supposed to be eaten cold and feel free to indulge and add come vegan ice cream or rice whip on top 😉
Crustless Pumpkin Pie
Ingredients: (serves 6…or 1). Adapted from Chocolate-Covered Katie.
+ 1/3 Cup All-Purpose Gluten-Free Flour (I used Bob’s Red Mill). Feel free to you buckwheat, quinoa, millet, brown rice or oat flour as well!
+ 2 Tsp Baking Powder
+ 1 Tsp Cinnamon
+ 1 1/2 Tsp Pumpkin Pie Spice
+ 3 TB of Granular Erythritol)
+ 1 Tsp Ener-G Egg Replacer or Psyllium Husk Powder
+ 1 15oz Can of Pure Pumpkin Puree
+ 3/4 Cup of Un-Sweetened Non-Dairy Milk (I used Almond)
+ 1 Tsp Pure Bourbon Vanilla Extract
+ Preheat the oven to 400°F.
+ Combine all dry ingredients into a large mixing bowl (excluding the Egg Replacer), and whisk together.
+ In a separate bowl, add all of you wet ingredients, include the Egg Replacer with the wet. Stir until the milk and pumpkin are thoroughly combined into creamy pumpkin goodness.
+ Next, pour the wet into the dry and whisk until thoroughly combined. Then pour the mixture into a greased 9″ round baking dish. Smooth out the top and make sure everything is even.
+ Place the pan in the oven for 35 minutes. Remove and let cool completely! Then you can place it in the fridge covered in foil (make a few slits in the top on the foil) and chill overnight.
+ When you are ready to eat, just take it out, slice and serve! Pumpkin Heaven awaits you 😉
Happy pie devouring my friends! This was a huge hit with my family…and myself! Last year I made it for T-Day and Christmas because it was just that special 😉
So tell me:
What is your favorite type of pie? Pumpkin, pumpkin all the way!
What are you having as your T-Day dessert? Do you change it up every year or stick with the traditional dishes? We always have pies, fresh fruit, usually cookies and pastries from an Italian bakery.