Courtesy of Susan V at blog.fatfreevegan.com. Delicious, low-cal, custardy, oil-free, vegan pumpkin pie - and no crust! The crust creates itself as it bakes! Only 150 calories per 1/8 of the pie - how can you NOT make it?? Use rice flour to make it gluten-free.

Ingredients

375	g unsweetened soy milk (1.5 cups)
1/4	cup water
4	tbsp. cornstarch
1	tbsp. cornstarch
1	tsp. vanilla
2	cups cooked pumpkin. mashed (or cushaw or winter squash)
1/2	cup whole wheat flour (or flour of your choice)
2	tsp. baking powder
3/4	cup sugar
1/4	tsp. ginger powder
1	tsp. cinnamon
1/2	tsp. nutmeg
1/4	tsp. ground cloves
1/2	tsp. salt

Directions

1. Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
   
   
2. Mix the 4 tbsp of cornstarch with the water (this acts as a replacement for 2 eggs). Put this mixture, the other tbsp of cornstarch, and the soy milk and vanilla into the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended.
   
   
3. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn't be uncooked.)
   
   
4. Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.
   
   

Categories

Dessert, Christmas, Thanksgiving, Bake, Puree, Vegetarian, Gluten-Free

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat No cholesterol High in phosphorus Very high in vitamin A

Bad points Very high in sugar Contains alcohol