Easy Vegan Crustless Pumpkin Pie
A sweet, simple, and delicious vegan pumpkin pie recipe made with less than 10 ingredients. This is the perfect plant based Thanksgiving dessert to enjoy with your family.
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Easy Vegan Crustless Pumpkin Pie
Good morning everyone! Today I am going to share a simple and delicious recipe with all of you. This recipe is one that I have made so many times. Everyone in my family absolutely loves it, and they request that I bring it to our Thanksgiving lunch every single year. Yes, my family does Thanksgiving lunch instead of Thanksgiving dinner.
Growing up, I always loved pumpkin pie. For as long as I can remember, my two favorite Thanksgiving dishes have always been mashed potatoes and pumpkin pie. Fortunately, both of these dishes are ones that can easily be made vegan, so I get to enjoy them each and every year.
And while a lot of people prefer their pumpkin pie warm, I actually like to eat mine chilled. I think it has the best flavor, texture, and overall consistency this way. I like to serve mine up with some vegan whipped cream or vegan vanilla ice cream as well for some extra sweetness.
With the pumpkin pie recipe I’m sharing today, it is important that you let it chill in the refrigerator overnight before you serve it. This allows the pie to set and achieve the best texture possible. If desired, you can always reheat it and serve it warm.
Now, let’s go through some quick things to note for this recipe. Then, we will take a look at the list of ingredients you will need to make this creamy, sweet, and delicious vegan pumpkin pie.
How To Make Pumpkin Pie Vegan and Crustless
In order to make a pumpkin pie vegan, you simply have to remove all dairy products and replace them with a few vegan alternatives. For this recipe, I used almond milk for creaminess, pure maple syrup for sweetness, and whole wheat flour to hold the pie together. When combined with the canned pumpkin and spices, you end up with a creamy, moist, sweet, and delicious vegan pumpkin pie.
When it comes to making this pie crustless, that step is actually quite easy. All you have to do is thoroughly grease your pie pan before adding the pie mixture in. After you bake the pie, you want to refrigerate it overnight to chill and set. Then, it will be easy to cut and serve the next day. Even without a crust, this pie holds together just fine. And because this pie doesn’t have a crust, the recipe is extremely easy to make.
Now that we have covered a few quick things to note, let’s dive into the list of ingredients you will need to make this vegan crustless pumpkin pie recipe a smashing success!
Easy Vegan Crustless Pumpkin Pie – Ingredients
- Canned Pumpkin – The first (and most important) ingredient you will need for this recipe is the canned pumpkin. It provides the bulk of the base for the pie. Not only does it add color and pumpkin flavor to your pie, but it also adds a ton of moisture so that your pie turns out nice and creamy.
- Flour – The flour is the next essential ingredient you will need for this recipe. I used Bob’s Red Mill brand stone ground whole wheat flour.
- Cinnamon – The cinnamon adds a ton of spice and flavor to the pumpkin pie.
- Pumpkin Pie Spice – The pumpkin pie spice amplifies the pumpkin flavors present in this recipe, and it compliments all of the other ingredients extremely well.
- Baking Powder – The baking powder acts as the key leavening agent for this recipe. It ensures that the pie achieves a light and creamy texture, and it prevents the pie from turning out too dense.
- Salt – A pinch of salt compliments all of the sweet flavors present in this recipe. A little bit goes a long way.
- Pure Maple Syrup – The pure maple syrup adds a ton of flavor, moisture, and sweetness to this recipe. It is the main sweetener for this pumpkin pie, and it compliments the pumpkin spice flavors incredibly well.
- Nut Milk – The nut milk adds moisture and creaminess to this vegan pumpkin pie recipe. I used was unsweetened vanilla almond milk, but you can use whichever kind of non-dairy milk you prefer or have on hand.
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Easy Vegan Crustless Pumpkin Pie
Ingredients
- 1 can canned pumpkin (15 oz)
- 1/3 cup flour (I used Bob's Red Mill whole wheat flour)
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 dash salt
- 1/4 cup pure maple syrup
- 1 tbsp nut milk (I used unsweetened vanilla almond milk)
Instructions
- Preheat the oven to 400° F.
- In a large bowl, combine the flour, cinnamon, pumpkin pie spice, baking powder, and salt.
- Make a well in the center of the bowl.
- Add the canned pumpkin, pure maple syrup, and nut milk.
- Mix all the wet ingredients to combine, then slowly mix the wet into the dry to form the pumpkin pie mixture.
- Scoop the pumpkin pie mixture into a greased pie pan.
- Smooth the pumpkin pie mixture out evenly.
- Bake the pie for about 35 minutes, then let it cool completely.
- Cover the pie and place it in the refrigerator overnight to chill and set.
- Cut the pie into eight slices and serve it up with some vegan whipped cream.
- Dig in and enjoy!
Notes
I hope you all enjoy this easy and delicious vegan crustless pumpkin pie recipe. It is the perfect one to bring to Thanksgiving lunch or dinner for friends and family who are vegan. It’s sweet, creamy, moist, and the texture is incredible. Anyway, that’s it for this recipe. As per usual, I will be back with another blog post very soon.
-Alyssa 🙂
