Of all my many pumpkin loves, pie is number one. I’ve always adored pumpkin pie, but I can’t admit ever really liking the crust. Last year, I came across this recipe and my life changed forever. This pie is a creamy custard whose edges brown into sweet deliciousness–no crust required!
I adapted it slightly from the original recipe, and present it now to you: my crowning pumpkin achievement! Creamy, satisfying, and wonderfully spiced. As a bonus, my pumpkin pie is healthy enough to eat for breakfast! It is the perfect way to enjoy the flavors of Thanksgiving while still eating clean and healthy.
Julia’s Crustless Pumpkin Custard Pie
1 1/2 cups milk
1 Tbsp arrowroot powder or cornstarch
1 tsp vanilla
2 cups pureed pumpkin
1/2 cup white whole wheat flour
2 tsp baking powder
3/4 cup Sucanat
1/4 tsp ginger powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp salt
- Preheat oven to 350 F. Line a 9-inch deep dish pie pan with parchment paper.
- Mix all the ingredients together and whisk well.
- Pour into the pie pan and bake for about 60 minutes. The top and edges should be brown, and crispy, but the edges should not be over-done. To check if it is done, wiggle the pie pan back and forth. If there is any liquid in the center, put the pie back in for a few extra minutes.
- Remove from the oven and allow to cool before cutting. DEVOUR! 🙂
Top with homemade coconut whipped cream for a delicious end to any meal!
I had such a fantastic time at the Waterville Public Library this past Wednesday, and am looking forward to visiting the Red Lake Tribal College next Monday! I am SO honored to be invited to speak about my book at the college, and can’t wait to tell all about it!
Have a wonderful week! Happy Monday!