Pumpkin-Nog Pie

The fall and winter flavors of pumpkin and eggnog come together in this firm pie. Use the crust of your choosing, or don’t use crust at all – the pie is firm enough it doesn’t require crust.

CourseBaked Goods, Dessert

Servings	Prep Time
1pie	15-20minutes

Cook Time	Passive Time
50-60minutes	50-60minutes

Servings	Prep Time
1pie	15-20minutes

Cook Time	Passive Time
50-60minutes	50-60minutes

Ingredients

2cups pumpkin pureenot pumpkin pie mix
1/2cup firm silken tofu
1/3cup cashews
1/2cup pure maple syrup
1 1/2 cups imitation eggnogsuch as Silk Holiday Nog*
1/4cup + 2 TBS all purpose gluten-free flourI like Trader Joe’s brand
1TBS cornstarcharrowroot, potato starch or tapioca starch ok too
1 1/2tsp rum extract
1/2tsp vanilla extract
1TBS fresh lemon juice
2tsp cinnamon
1/2tsp nutmegI prefer freshly grated
1/4tsp ground cloves
1/4tsp allspice
1/2tsp ground ginger
1/2tsp sea salt
19 inch Pie Crustoptional*

Instructions

Preheat oven to 350 degrees.
Place all ingredients in a blender and process until smooth and creamy.
Pour pie filling into lightly greased 9 inch pie plate, or into prepared crust if using.
Bake for 50-60 minutes. It will set more as it cools. Let cool completely and refrigerate at least 4 hours before slicing.

Recipe Notes

* If you want to save on fat and calories, or are just feeling lazy and don’t want to deal with a crust, this pie is great crustless since it’s nice and firm. Just lightly grease your pie pan, pour in the batter, and bake!

* If you don’t have or like imitation eggnog, non-dairy milk of any kind will work just fine.