Crustless Pumpkin Pie with Condensed Milk
6 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2ยฝ cups pumpkin puree ((612g))
- 1 cup cashews ((130g) soaked and drained)
- ยพ cup vegan condensed milk ((177ml))
- 2 tbsp tapioca starch ((16g))
- 1 tbsp molasses ((20g))
- 1 tbsp vanilla ((13g))
- 1 tsp cinnamon ((2g))
- 1 tsp nutmeg ((2g))
- ยฝ tsp ginger ((1g))
Method
- Preheat the oven to 356F/180C.
- Lightly grease an oven proof dish then set aside.
- Place all of the ingredients in a blender or food processor.
- Blitz into a smooth consistency, it should be thick but not too thick (if it is, use a few tablespoons of almond milk).
- Transfer the mixture into an oven proof dish and use the back of a spoon or spatula to smooth it).
- Bake in the oven for roughly 30-40 minutes until the pie is golden brown/dark in colour (keep an eye on the pie, if it starts to brown too much cover with some foil.)
- Remove the pie from the oven and allow to completely cool down before slicing and serving.