Crustless Pumpkin Pie (V, GF)
According to modern science, the existence of the second stomach, also known as the dessert stomach, is but a myth. However, every year on Thanksgiving, we find ourselves growing ever more confident of its existence, as time and time again we find room for dessert—even after a feast of epic proportions. This year will be no exception, as we plate up this gluten-free, crustless pumpkin pie.
Ingredients:
2 cups pumpkin purée
3 to 4 tbsp maple syrup
2 to 3 tbsp coconut sugar
1/3 cup Almondmilk
1 tbsp melted coconut oil, plus a little extra to grease the pan
1 tsp vanilla
2 chia eggs
1 tsp baking powder
2 tbsp arrowroot powder
1 tsp pumpkin pie spice
1/2 tsp cinnamon
Pinch of salt
To serve: Whipped coconut cream
Steps:
Preheat your oven to 400 F.
Whisk or blend together all of the ingredients.
Grease a pie plate and add a light sprinkling of flour, then pour in the pie mixture, topping with an arrangement of apple roses. Psst! These are bloomin’ easy to make—see our quick tutorial below.
Bake your pie at 400 F for 15 minutes, then reduce the heat to 375 F and continue to bake for another 30 to 40 minutes.
Remove from the oven and let cool completely. Once cool, transfer your pie to your fridge to help it fully set.
Serve with coconut whip and a sprinkle of cinnamon.
Apple Rose Tutorial
Slice your apple in half lengthwise, then thinly slice, so you end up with half-ovals.
Next, add a splash of lemon juice to your slices, and microwave for about 30 seconds, so that the apple slices soften.
Next, take about six slices and place them down so that all the flat sides align, and roll them up from one end, creating the flower’s ‘bud.’
Add more apple slices to the sides for larger flowers—make as many as you wish to decorate your crustless pie.
-Elena Mari and Nathan Legiehn for Greenhouse
