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No Bake-Lottsa Bang Dairy-Free Pumpkin Chiffon Pie

I know, the title’s a mouthful, but trust me, I couldn’t leave any adjectives out.  This pie is that good. One thing left out of the title: it’s crustless. I’m all for conserving on simple carbs whenever possible, but if you can’t bear to part with crust, by all means, pour this into a ready-made crust, preferably gluten-free. But this is so creamy and delicious, it simply stands on its own. Period.



Chef Bill invented this for Thanksgiving because he wanted me to have dessert and not be relegated to spectating while everyone else chowed down on pumpkin pie.  What a guy!

 

 



No Bake-Lottsa Bang Dairy-Free Pumpkin Chiffon Pie
Print Recipe
A dairy-free, veganish version of pumpkin chiffon pie. Not using a crust makes it even more borderline health food. LOVE this!
Servings Prep Time
6 slices 30 minutes
Passive Time
1 hour
Servings Prep Time
6 slices 30 minutes
Passive Time
1 hour
No Bake-Lottsa Bang Dairy-Free Pumpkin Chiffon Pie
Print Recipe
A dairy-free, veganish version of pumpkin chiffon pie. Not using a crust makes it even more borderline health food. LOVE this!
Servings Prep Time
6 slices 30 minutes
Passive Time
1 hour
Servings Prep Time
6 slices 30 minutes
Passive Time
1 hour
Ingredients
  • 1/2 cup coconut palm sugar
  • 2 packets unflavored gelatin
  • 1 1/4 teaspoon cinnamon
  • 3/4 teaspoon all-spice
  • 1 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 1/4 cups unsweetened vanilla almond milk
  • 1 15-ounce can pumpkin puree Not pumpkin pie filling
  • 3 large eggs, beaten
  • 1 can coconut milk full-fat
  • 1 teaspoon vanilla
Servings: slices
Recipe Notes

Spray a pie plate with non-stick cooking spray. Combine coconut palm sugar, gelatin, cinnamon, all-spice, nutmeg, and salt in a medium saucepan. Whisk in milk, pumpkin, and eggs. Cook over medium-low heat, whisking constantly for about five minutes. The sugar should be completely dissolved. Do not boil.

Remove from heat and transfer to a medium-sized mixing bowl. Place bowl with pumpkin filling into a larger bowl filled with ice cubes and water. Refrigerate filling for about an hour, or until the mixture is solid enough to be scooped with a spoon.

While filling is chilling, make the whipped cream:

Remove the coconut milk from refrigerator and open it. The fat will have risen to the top. Scoop it out into a small mixing bowl and set water aside (I love it in smoothies or it can be sipped as is). Whip with an electric beater until fluffy (about 2 minutes).

When the pie filling is set, remove from the refrigerator and with an electric mixer, blend the whipped cream with the filling on the lowest setting until completely blended. Pour into the greased pie tin, cover with plastic wrap, and refrigerate for several hours or overnight.

Optional: garnish with more cinnamon or nutmeg.

 

 

So YUM!

So YUM!

 

Not an instant dessert...and it shows in the final finish!

Not an instant dessert...and it shows in the final finish!

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    This one is for Great Lakes Collagen: