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This pumpkin pie is more of a pumpkin custard than pie.
The filling is very smooth like a pudding. It's lightly sweetened, but full of flavor.
I could eat the sreusel topping all by itself, but I try to control myself!
2c oven roasted pumpkin
1c coconut milk
1/4c cornstarch
1 1/2tsp pumpkin pie spice
1tsp vanilla extract
your favorite pie crust (I used a vegan shortbread crust and prebaked it)
Mix all ingredients in a blender and set aside.
Topping
1/2c sucanat sugar
3/4c oats
1/4c flour
2tbs natural balance
1tsp vanilla extract
Put all topping ingredients into a bowl and mix with a fork until combined.
Mixture should be slightly moist, but crumbly.
Preheat oven to 350 degrees.
Pour filling into prebaked pie crust.
Enjoy!
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i wouldn't have thought to put a topping on pumpkin pie, looks great :D
ReplyDeleteThanks! It gives it some texture and a little something extra :)
ReplyDeleteTopping on pie may just be my new favourite thing.
ReplyDeleteB.A.D, Toppings give it a regular pie a boost...and extra calories of course :)
ReplyDelete