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Vegan, Crustless Pumpkin Pie

(recipe, Katie Hickey)


I love this recipe. It's a little healthy tasting for Laura, but I really liked it.


  1. 1 14.0 or 15-oz can pumpkin
  2. 1½ cups plain hemp milk or vanilla almond milk, or coconut milk
  3. 2 tsp. bourbon vanilla
  4. 2 Tbsp. light olive oil
  5. 1 Tbsp. Ener-G Egg Replacer
  6. ¾ cup organic light brown sugar
  7. ½ cup Arrowhead Mills buckwheat flour
  8. 2 Tbsp. tapioca starch/flour
  9. 2 tsp. baking powder
  10. ¼ tsp. xanthan gum
  11. ½ tsp. sea salt
  12. 1 tsp. cinnamon or pie spice
  13. ½ tsp. nutmeg


  1. Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.
  2. Process all ingredients in food processor until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.
  3. Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools.
  4. Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.