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Pumpkin Pecan Pie (Crustless)

What you need: 

1 1/2 cups nondairy milk
4 tablespoons cornstarch
1 1/2 cups cooked pumpkin
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves Topping:
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons vegan butter, chilled (I use Earth Balance)
1 cup pecans, chopped

What you do: 

1. Preheat oven to 425 degrees F. Spray pie pan with non-stick cooking spray. In a large bowl, whisk together the milk and cornstarch until smooth, then blend in remaining pie ingredients. Pour into prepared pie pan.
2. Bake for 15 minutes. While the pie is baking, prepare the pecan topping. In a small bowl, combine the flour, brown sugar and cinnamon. Blend in the vegan butter with a fork or pastry blender until crumbly. Mix in chopped pecans.
3. When 15 minutes is up, sprinkle the topping on the pie. Reduce heat to 350 degrees F. Bake an additional 30 minutes or until set.
4. Once this pie is completely cooled (preferably after some time in the refrigerator), it will be quite easy to cut and serve. However, serving shortly after removing it from the oven doesn't work out so well.
The pie crust seems like an unnecessary waste of calories since it doesn't add a whole lot of flavor. The pecan filling and topping is a much better usage of calories!

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This turned out amazing! I did add a 1/4 tsp of baking powder and used walnuts instead of pecans, but it set perfectly and held it's shape. I got RAVE reviews and recipe requests from everyone who tried it :)


I made this pie for a vegan potluck and let me tell you, they throughly enjoyed the pie! I did use a graham cracker crust for the pie, but i think it would be just as good without the crust. I am a big fan of pumpkin pies and by golly gee this one rules!  ;)b


I just made this for Christmas dessert. I used general pumpkin pie spice to replace the various spices in the pumpkin mix, and I doubled the topping. We won't be eating it until later tonight, but it looks fabulous!

I also bought a premade graham cracker crust for it, because while I'm not a huge fan of crust the flavors really compliment and it should help the pie hold together that much better!


I made this for Thanksgiving this year.  It was really good.  I followed the recipe exactly and both my friends and family loved it!  I was surprised at how well it held together without a crust (it didn't completely hold it's shape, but didn't really smoosh all over the plate either).  I think it would be great with a crust, but it's really not necessary.  I thought this pie was great!


my co-workers thought it was pretty good, my daughter said it was pretty good.  i was told thought that a crust would make it better -- i'm going to try that next time.  thanks for the recipe!


i am currently making this recipe, though i am using organic butternut squash instead of pumpkin, and firm silken tofu instead of soymilk and arrowroot (which i would have used in place of cornstarch)...let you know how it goes!
i'm also thinking about using a different topping - a mixture of ground almonds, flax and sesame, with cinnamon, honey and olive oil. i make little raw energy balls out of that mixture plus a few other things, and so i think it'd be delicious. also, i plan to top it with cashew cream, which is simply cashews, filtered water and sweetened to taste with whatever you like - stevia, agave, etc. - toss it in the blender and you're good to go. experiment with water amounts, depending on thickness and texture you like.
i'll let you know how it goes!

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