I'm thankful that after many attempts I have a deee-licious, no-bake pumpkin pie that is homemade yet quick, creamy yet dairy free, and firm yet egg free. The easy crust is as good as the filling. Because you cook only part of the filling, it sets up faster than most stove-top pies. It's a bargain at only $1.30 a slice using organic ingredients. My friends Karen and Angelina gave it an enthusiastic Two Thumbs Up at a local-foods dinner last night. (Check out Angelina's Kitchen in Pittsboro NC for farm-to-table fabulousness and community spirit.)
I call it New New World Pumpkin Pie for two reasons. First, the recipe is a modern twist on the traditional pumpkin pie I grew up with in what European explorers called the New World. Second, it includes agar agar, a plant-based alternative to gelatin.
Active time: 25 minutes. Total time: 4 hours 25 minutes. Makes one 9-inch pie; serves 12. Vegan and gluten free.
Costs $15.53 per pie or $1.30 per slice using organic ingredients and canned pumpkin. I make it with "free" Halloween pumpkin, which makes it $13.89 per pie or $1.16 per slice.
2 1/2 cups roughly mashed roasted pumpkin (335 grams) (see tips below for using canned pumpkin)
1 tablespoon agar agar flakes
1/2 cup sugar (100 grams)
1/2 cup full-fat, unsweetened coconut milk (I used Thai Kitchen organic)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 1/2 cup pecan halves and pieces (250 grams)
1 1/2 cups raisins (190 grams)
1/4 cup rolled oats (30 grams)
1/4 teaspoon salt
1/4 teaspoon cinnamon
- Put pumpkin in a strainer over a measuring cup or bowl and drain, stirring occasionally. You should wind up with about 1 1/2 cups drained mashed pumpkin (280 grams) and 3/4 cups liquid.
- Put pumpkin liquid and agar ag