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Crustless 10 Minute Macrobiotic Pumpkin Pie

Oh my pumpkin pie. 

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I decided at 4pm on the day of our Thanksgiving dinner, that I actually did indeed want a pumpkin pie for dessert. But, I didn't feel like making the ones from last year (so so so delicious btw), as I didn't have enough flour to make a crust, or enough time.

I had saved this recipe I stumbled upon a few weeks ago, and decided to go for it, as I had just enough time to make it and try it for dessert. 

10 Min. Crustless Macrobiotic Pumpkin Pie

Oil Free, Refined Sugar Free, Crustless, Vegan, GF if desired, & Delicious

As mentioned above, this recipe is entirely inspired by and based off of this one here, by Fat Free Vegan Kitchen. Such a good find. I jess-ified it a bit, and made it more macro-friendly. This crustless pie actually forms an almost-crust on it's own. Way to go pie, gold star for you!

Ingredients

  • 398ml (15 oz) can of organic pumpkin puree
  • 1.5 cups soymilk (I used Eden brand original, but I'm sure other milks like almond or coconut would work as well)
  • 1 heaping TBSP Kuzu Powder
  • 2 Chia "eggs" - 2 TBSP white chia seeds, whisked into and then soaked in 7TBSP water for about 10 minutes.
  • 1 tsp vanilla
  • 1/2 cup oat flour {I ground about 3/4 cup regular oat flakes in high speed blender to make the flour}** See below for other flour options.
  • 3/4 cup maple sugar (coconut palm sugar would also work here)
  • pinch of sea salt
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 2 heaping tsp. cinnamon
  • 2 tsp aluminum free baking powder

Directions

  1. Turn oven on to 350F.
  2. Prepare dry ingredients: Mix together everything that's dry, except for the kuzu powder, in a bowl.
  3. In a blender, combine the soymilk, chia "eggs", vanilla and kuzu powder. Blend on high until combined.
  4. Add in the pumpkin puree and blend on high until combined.
  5. Add in bowl of dry ingredients and blend on high for 1-2 minutes, until everything is combined. Stop if necessary and stir/scrape sides so everything gets mixed in.
  6. Oil a pie pan - I used a glass pyrex pie dish, and I oiled it with sesame oil.
  7. Pour the blender contents into the pie dish. 
  8. Bake for 60 minutes. 
  9. Let cool before serving. (I let it cool down enough to put it in the fridge, and then let it set and cool for a few more hours before eating it.) *Tastes even better the next day. 
  10. Serve with tofu whipped cream or coconut whipped cream, if you like. 
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**The oat flour makes this "pie" a bit more dense. Whole wheat pastry flour also works, as does regular old unbleached flour. I'm sure the white rice flour option would be awesome, and I'm looking forward to trying this with other flours such as light spelt flour and sweet rice flour.  The texture was nicest with the the unbleached flour, so I want to try it again with light spelt flour next time. :)

This pie got a 2 thumbs up from T, as well as a regular pie eater too. I also got a request to bake this pie inside the crust I made from last year. And I made it last minute on a whim. I think I'll call that a win.

Eating this pie for breakfast the next day? That's for SURE a win :)

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