Crustless Pumpkin Pie

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I have felt a lil lost for words lately. I’ve hit a rough week in my pregnancy. Between work, keeping my home together, and supporting my partner on his school endeavours I’m feeling a lil wiped out. I just simply haven’t had energy for anything else outside of essentials: family, friends, work, and home. All the other ‘stuff’ just will have to wait for a minute. I’m not sure if you’ve ever felt the same way?

 

This recipe is somewhat reflective of this exhaustion:

~no crust

~one bowl to mix everything in

~1 hour and 5 minutes to make and bake everything

 

Crustless Pumpkin Pie

serves 6-12

 

Ingredients:

~15 oz cooked pumpkin, pureed

~1/2 cup silken tofu

~1 cup raw sugar

~1/2 teaspoon sea salt

~2 level tablespoons pumpkin pie spice

~1 can evaporated coconut milk

~spray oil for pie pan

Directions:

1) Pre heat your oven to 425F or 218C

2) Mix everything together with a hand blender in a large bowl.

3) Grease a pie pan with spray oil – pour the pumpkin pudding inside. Give it a little wiggle to get rid of any air bubbles – place pie pan inside the oven and set a 15 minute timer.

4) After the first 15 minutes turn heat down to 350F or 175C and bake for another 45 minutes or until a knife comes out clean when inserted into the middle of the pie.

5) Allow pie to cool for 15-20 minutes before serving with a lil soy whipped cream.

 

Much Luv, Laters

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