pumpkin custard pie

This naturally gluten-free crustless pumpkin pie is a cinch to make.  All ingredients are mixed together and baked for about 1 hour to form a custard pie without a crust.  A wonderful spin on traditional pumpkin pie.

The bulk of the Total Time is due to the 2 hours cooling time.

Crustless Pumpkin Pie

Eggs (, room temperature)

Sugar

Dark Brown Sugar

Cinnamon

Pumpkin

Nutmeg ((freshly grated if possible))

Salt

Evaporated Milk

Preheat the oven to 350 degrees. Spray the bottom and sides (up to the rim) of a 9 1/2-inch regular depth (not deep dish) pie pan with no-stick spray.

Beat the eggs with a mixer.  Add remaining ingredients and beat on low setting (to avoid splashing) until combined.

Place the prepared pie pan on a light colored (not black) baking sheet.  Pour the mixture into the pie pan.  Bake for 50 minutes and test for doneness by sticking a knife in the middle of the pie.  If the knife comes out clean it’s done (it may still jiggle a little).  It not, bake another 5-10 minutes until the knife comes out clean.  Note: the pie will firm up when removed from the oven so if it still moves a bit don’t worry.

Allow to cool on a rack for 2 hours before cutting or chilling in the refrigerator.  Maybe be made the day before serving.

This Pumpkin Custard Pie has a delicious pecan &amp; date crust and is the perfect healthy dessert to bring to a holiday meal!

Pecan &amp; Pumpkin Custard Pie 

(113 g) quick

pecans

(108 g) medjool dates, pitted

salt

(350 ml) unsweetened non-dairy milk

(29 g) non-gmo cornstarch or arrowroot powder

vanilla extract

pumpkin pie spice blend

(151 g) medjool dates, pitted

Cover the pitted dates with hot water and let sit for 5 minutes, then drain. Note: You will only need to soak the dates for the pie crust in this recipe; do not soak the dates for the filling.

In the meantime, blend the oats in a food processor or high speed blender for 30 to 40 seconds, until they form a fine flour. Add the pecans and salt, then process until smooth.

Add the drained dates to the food processor and pulse until a well-combined, sticky dough forms. Transfer the mixture into a greased pie pan and press down evenly to form the crust. Use a fork to poke holes in the crust, to prevent &#8220;bubbles&#8221; from forming.

For the Pecan Pie Crust:

Preheat the oven to 350F. Add all ingredients, except for the cornstarch and dates, into a large pot. Stir well and bring to a simmer.

While the pumpkin mixture is heating up, prepare a &#8220;slurry&#8221; by adding 2 to 3 tablespoons of water to the cornstarch in a small bowl. Gently mix together until a thick liquid has formed; you don&#8217;t want any clumps in this!

Add the cornstarch slurry to the simmering pumpkin mixture and cook over medium heat for 5 to 6 minutes, stirring continuously.

Transfer this mixture to a blender or food processor, add in the remaining dates, and blend until smooth.

Pour the filling into the crust and bake in the middle rack of the oven for 30 to 35 minutes. The pie may look slightly uncooked when you take it out of the oven, but it will set as it cools. Let cool completely before slicing and serving as desired.

For the Pumpkin Pie:

So incredibly good! The best pumpkin pie we have ever had! Thank you!

This is the best pumpkin pie recipe!  We love it so much that I’ve been making it regularly since Thanksgiving.

Have not made any recipes yet, but look very delicious. 
I do have one problem. Im very allergic to nuts. So far coconut doesnt affect me, though coconut is from a tree nut so must use  sparingly. Do you have any suggestions for other substitutes? I also cannot eat fruits that have pits like peaches or cherrries, (☹) and fresh peas off the vine. I can think of subs for most of these, but if you have any other suggestions, I would love to gear them! Suzette Holman

https://www.youtube.com/watch?v=Ep12xNnpcIA

Today I'm going to show you how to use the Google Home Mini to help you make a delicious Vegan Thanksgiving Feast, all in under 2 hours! This video is sponsored by the team at Google. #ad 
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Check out the Home Mini here: https://goo.gl/uCSeUq

IN THIS VIDEO
• Pumpkin Pie Recipe: https://frommybowl.com/pecan-pumpkin-custard-pie/
• Stovetop Stuffing Recipe: https://frommybowl.com/easy-vegan-stovetop-stuffing/
• Mashed Potatoes:
~2 lbs. Gold Potatoes, cut into cubes and peeled if desired
1 cup+ Unsweetened Plant Milk (I used Soy Milk)
1 tsp Garlic Powder
1 tbsp Nutritional Yeast 
1 tsp Salt 
Add the cubed Potates to a large pot and cover with water. Bring to a boil over high heat and let simmer for 10 minutes, or until the Potatoes are fork tender. Drain the Potatoes, return them to the pot, and add the remaining ingredients, starting with only 1/2 cup of Plant Milk and adding more as necessary. Mash with either a hand masher or an electric mixer on low speed until the potatoes reach your desired consistency.
• Gravy: https://frommybowl.com/tahini-gravy/ 
• Tempeh "Cutlets":
1 cup Vegetable Broth
2 tbsp Tamari
1 tbsp Maple Syrup
1 tsp Liquid Smoke 
1 tsp Poultry Seasoning
Add all Marinade ingredients to a medium bowl, stir well, the add in the Tempeh. Let sit for at least 10 minutes, then cook the tempeh and marinade over medium heat for 10-12 minutes, flipping occasionally. Broil at end if desired but if so, leave some liquid at the bottom of the pan so the tempeh does not stick to it. 

• Vegan Thanksgiving Playlist: https://www.youtube.com/playlist?list=PLILI9TO44f1A_soexsWpbHekk0I6kSu6B 
• My Food Processor: http://amzn.to/2to9jwt 
• My Pans: http://amzn.to/2hcroda
• Google Home Mini: https://store.google.com/us/product/google_home_mini?hl=en-US

TO EFFICIENTLY MAKE THIS IN 2 HOURS...
1. Make Pumpkin Pie
    *Toast Bread Cubes for Stuffing in Oven while oven is preheating 
2. Boil Mashed Potatoes
3. Marinate the Tempeh
4. Make Tahini Gravy
5. Finish the Mashed Potatoes
6. Make Stovetop Stuffing 
7. While Stuffing sits, make the Tempeh "Cutlets"
8. Broil the Stuffing and Tempeh together to finish (optional)

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ABOUT THIS VIDEO
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• Software: Final Cut Pro 
• Music: Happy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist -- http://audionautix.com/
This video is sponsored by Google. 
This video contains affiliate links; for a full affiliate discretion notice, please visit FromMyBowl.com. Thank you for supporting me!

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Top Tags

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The most viewed pumpkin custard pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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