No Crust Pumpkin Pie With Coconut Whip

I love the flavors of fall and that includes pumpkin in all its' forms! This is a pumpkin pie that has no crust but has all the flavor and is more like a pudding consistency. I paired it with coconut whip but you could easily have it on its own or with a scoop of vanilla icecream. Enjoy!

Yield: 1 pie
You will need:
Pumpkin Pie:
-1 1/2-2 cups pumpkin purée
-1 teaspoon baking powder
-A dash of cinnamon and pumpkin spice
-1/4 cup flour
-1/2 cup milk
-1/2 tablespoon ground flax
-1 teaspoon vanilla
-1/2 tablespoon maple syrup
Coconut Whip Cream:
-1 can full fat coconut milk
-1 teaspoon vanilla

Directions:
1. Open can of coconut milk and place in fridge overnight. You will see that the fat content rises to the top. In the morning, scoop out the coconut fat and place in bowl with vanilla. Beat it with a hand/electric mixer until peaks form. Store in fridge or freezer in airtight container until ready to use.
2. Preheat oven to 400F
3.  Mix all the ingredients together and pour into lined baking dish
4.  Bake for 35-40 minutes and remove onto a cooling rack to cool completely once finished
4. Place in the fridge for 5-7 hours until ready to eat


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