Easy Vegan Crustless Pumpkin Pie
A sweet, simple, and delicious vegan pumpkin pie recipe made with less than 10 ingredients.
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
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