This vegan (gluten-, sugar-, dairy-, sugar-, and egg-free) no-bake rendition of the traditional dessert is outrageously delicious! Be prepared for it to become your new family favourite.
- 1 x 13.5 fl oz (400 ml) can premium full-fat coconut milk
- 2½ tbsp agar agar flakes
- 1½ tsp blackstrap molasses
- 1 cup maple syrup (or yacon syrup & reduce or omit the molasses, for low GI/diabetic-friendly version)
- 1½ tsp cinnamon
- ¾ tsp Himalayan salt
- ½ tsp ginger
- ½ tsp nutmeg
- ⅛ tsp cloves
- 2 x 13.5 fl oz (400 ml) cans pumpkin
- 1 recipe YUM Shortbread Pie Crust (p. 264) or your favourite deep-dish or 2 pre-baked gluten-free or raw pie crusts or custard dishes
- Place all the filling ingredients except the pumpkin into a medium-to-large heavy saucepan over high heat and bring to a boil, stirring frequently.
- Stir continuously while it boils for the next 7 minutes to ensure it doesn’t stick to the bottom of the pan.
- Stir in the pumpkin, reducing the temperature to medium, and cook for another 7 minutes, stirring continuously.
- Remove from the heat and immediately pour the filling into the pie shell(s) - or in custard dishes if making a crustless pudding.
- Refrigerate for 4–6 hours, or until completely set.
- Any extra filling (if there is any) can be used to make individual chilled pudding cups.
- If desired, top with some ice cream or with dairy-free whipped cream.
Unlike traditional pumpkin pie, the filling will only set after it has fully chilled and the agar agar has taken effect.
If you prefer a grain-free pie, you can use a nut-based raw or other grain-free pie crust.
Recipe excerpted and adapted for The Wellness Universe from YUM: plant-based recipes for a gluten-free diet (Sept 2015) by Theresa Nicassio, PhD (“The Inclusive Chef”).