Ah, fall. Pumpkin and spice dominate this lovely season full of yellows, oranges, and reds, cool breezes, and long sleeves. The thing is that craving for pumpkin pie usually hits us and we are ready to go have a slice that very moment! Then you get to the end of your recipe and remember it’ll be an overnight chill and a whole day before you can enjoy the fruits of your labors. That is why I have been busily working on a same day (that is, limited time until set and ready to serve) vegan and gluten free pumpkin pie. I won’t include a pie crust recipe here this go around, but I can link this recipe to one on the future. You can also find ready-made gluten free pie shells, and some are even vegan.
Quick Pumpkin Pie
- 1 can Organic pumpkin puree
- 1/4 cup Condensed sweetened coconut milk
- 1/4 cup Maple syrup
- 3 Tbsp Cornstarch
- 2 tsp pumpkin pie spice
- pinch salt
- Preheat your oven to 350°F.
- Blend all the ingredients using a hand mixer or food processor until creamy and smooth; roughly 3 minutes.
- Pour into your pie crust. Pour into a frozen pie crust if using a premade shell.
- Bake at 350°F for 60 minutes. Check at 60 minutes that the pie is no longer soupy. A crack and some jiggle are both OK. Transfer slowly to a cooling rack.
- Cool for 60 minutes at room temperature and an additional 60-90 minutes in the refrigerator if you prefer to serve it cool. If you like room temperature pumpkin pie, serve it after 60-90 minutes of cooling on your cooling rack with some homemade cashew whipped cream and a sprinkle of cinnamon.
This very simple and easy to make pumpkin pie is low in fat, moderate in added sugars, a good source of potassium, and a great source of beta-carotene. I won’t call any dessert guilt free, but this is as close as you can get! The nutritional quality of the crust can add significant saturated fat so you may consider whipping up a simple nut and honey or nut and maple syrup crust by blending almonds, walnuts and/or pecans with some honey and pressing this mixture into the pie dish then baking for 10 minutes before filling.
To create a simple cashew whipped cream simple pour hot water over 1/4 cup of cashews and let soak while the pie bakes. Once the pie is done, discard the water and rinse the nuts. Place the rinsed nuts into a blender or small food processor with 1/4 cup of fresh water and blend until very creamy and smooth. Add in 2 Tbsp powdered sugar and blend again. This makes a delicious, whipped cream you can store in an airtight container for up to 3 days in your refrigerator. This amount is small enough if you have a family of 3-4 it’ll be used the same night and you can just whip up more the next day! If you have blanched almonds, you can use those as well but cashews have a natural sweetness to them that makes them ideal for desserts.
Enjoy! Please leave comments if you try this recipe.