Easy Crustless Blender Pumpkin Pie

  • Vegetarian
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender

Well, it is that time of year again -- the holiday season has officially begun. These next 5 weeks are my favorite of the whole year, when families get together for Thanksgiving, Christmas and New Years Eve, to celebrate love. I am not American and did not grow up celebrating Thanksgiving. But after living almost half of my life in the United States, I have come to embrace this tradition with fondness and respect. But you know me, any chance to combine my three favorite things -- food, family and love!

I would like to wish every one of my American readers "a very happy Thanksgiving"; and in celebration of this holiday week, offer up my "easy peasy gluten free crustless blender pumpkin pie". Gosh, that's a mouthful! But a delectable mouthful at that! After all, where would any self-respecting gluten free Thanksgiving feast be without a delicious slice of pumpkin pie?

Those of you who have been following me for a while will remember the pumpkin pie smoothie I made last year when I didn't have the time or inclination to bake. Thankfully, this year, I have planned ahead - trialing various crustless pumpkin pie blends like goldilocks, in search of a respectable mix that was "juuust right". I must say, that "quick and easy" topped my list of criteria. I am extremely busy with work at the moment, and am embracing the "blend and chow in under 5 minutes" philosophy even more than usual. So in the spirit of "super-easy 5 minute pies" I turned to my blender pecan pie and blender lemon pie for inspiration; and hit the jackpot with this 5 minute blender pumpkin pie that is just as easy, just as creamy, and just as delicious.

As with the blender pecan pie and blender lemon pie; this is a crustless pie. Those of you who have a penchant for pie with decadent crusts -- my profound apologies. You could try pouring this blend into a prepared gluten free crust in order to satisfy your culinary sensibilities. Beyond that, my suggestion would be to look elsewhere at some of the other fantastic pumpkin pie recipes out there. But those of you who want to whip up a blender pumpkin pie that is ridiculously quick and easy, with a gorgeous creamy texture, and then move onto other things, give this a turn in your blender. I served up this pumpkin pie to some of my most discerning friends a few weeks ago, and everyone commented on how fantastic the texture was; as well as the delicious flavor, and nobody missed the crust.

Now, I am not going to be bold enough to claim this is the most spectacular pumpkin pie being served up this Thanksgiving. But, it is quick and easy; and will have us gluten free, dairy free diners joyfully indulge in this pumpkin pie without having to coat-check our colon this year. Those of you in Europe, Asia, and Australia can enjoy this pie too. No matter what the occasion - this pie is tasty! Happy Holidays!

Easy Crustless Blender Pumpkin Pie

Easy Crustless Blender Pumpkin Pie

  • 3/4 cup plain unsweetened canned pumpkin
  • 1 cup plain hemp milk or organic soy milk
  • 2 teaspoon alcohol free pure vanilla extract
  • 1/8 cup cold pressed grapeseed oil
  • 2 eggs
  • 1/2 cup agave nectar
  • 1/4 cup buckwheat flour
  • 1/4 cup brown rice flour
  • 1/4 teaspoon Celtic sea salt
  • 1 teaspoon pie spice
  1. Preheat and oven to 180 C / 350 F.
  2. Throw everything in the blender and blast on high until smooth and creamy.
  3. Pour into a greased 8 inch pie dish and bake for about an hour and a half or until set.
  4. Leave the pie to cool completely and it will solidify.
  5. Serve with vegan cream or vegan ice cream.


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