No Crust Pumpkin Pie

No Crust Pumpkin Pie


Recipe by Nancy Walker, for more delicious recipes.

I tried all kinds of dairy-free pumpkin pie before we found and modified this recipe. It tastes even better than “traditional” pumpkin pies that are full of fat and dairy. Everything is blended in blender and poured into a pie pan, so clean up is a snap.



1 ½ C soy, almond or rice milk

1 T Ener-G egg replacer

¼ cup water

1 T cornstarch

1 tspn vanilla

1 15oz can pumpkin

½ C flour

3/4 cup sugar

2 tspn baking powder

1 tspn cinnamon

1/4 tspn ginger powder

½ tspn nutmeg

¼ tspn ground cloves

½ tspn salt


Preheat oven to 350 degrees.

Spray a 9 inch deep dish pie pan with cooking spray. (Use a deep dish pie pan because the pie will rise a lot during cooking – then fall back down as it cools.)

Place the first two ingredients in a blender and blend well.

Add the remaining ingredients and blend on high for 2 minutes or less if using a Vitamix.

Pour into the pie pan and bake for about 60 minutes. The top and edges should be brown, but not overdone.

Remove from the oven and allow to cool



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