Saturday, November 17, 2012

Crust-less Pumpkin Pie!

A saturday post?! Have I just recently gotten super motivated or what? Well, kinda. Also we're leaving Tuesday for Chicago for the holiday and I'm trying to get all my recipes posted before then :-) Working on a Saturday is super distracting for me though, FOOTBALL IS ON! Luckily my Seminoles already won a blow-out and wrapped up their conference this morning so I have a little downtime before the big games tonight to do a little blogging. Have I talked about my sports obsession before? It's a little out of control. Growing up ESPN was on in my house 24/7 the way that Fox News is in Dr.'s offices. I don't usually think of the year as divided into seasons as much as I think of the sports seasons. Spring is baseball (beginning of anyways), summer continues baseball, Fall is football (YES!), and winter is basketball. Duh. Doesn't everyone think that way? Football season is the most wonderful time of the year, forget Christmas. As mentioned above Florida State football is my college team, and my hometown NFL team would be the Jacksonville Jaguars but they're really not worth mentioning this year. I also have my own fantasy football team, The Lady Bears who are having a pretty okay 5-5 season so far and still have a nice little shot at the playoffs. When it comes to basketball, I root for the Boston Celtics and in NCAA I always pull for FSU. Baseball is probably what I grew up on the MOST and my heart will always be with the Boston Red Sox. Love. Them. Now that I've filled your head with sports nonsense that I'm sure you don't really care about let's talk about pie.
Alright so the pictures kinda suck for this recipe. What had happened was.... this was the very last recipe I made during my "Fakesgiving" feast and I was tired and lazy and I might have had a couple glasses of champagne... so the pictures aren't great. But the recipe is super delish and I would make this not just for Thanksgiving but anytime I wanted a "treat" that really isn't bad for you at all. Sweetened with just 100% maple syrup and containing lots of good fats from coconut milk (Fat isn't bad for you! Just trans fats are... get your fats from natural sources:)) this pie is actually pretty darn good for you. Make some fresh whipped cream from some heavy cream (I meant to do this, but like I said I was tired & lazy) and you'll be in  crust-less pie heaven. :-)

1 14- oz can 100% pumpkin
1 Tablespoon Pumpkin Pie Spice
1/2 teaspoon salt
3 Eggs
1/4 Cup 100% pure maple syrup
1 tsp pure vanilla extract
1 14-oz can  full fat coconut milk (found in Asian foods aisle!)

Step 1: Pre-heat oven to 350 degrees Fahrenheit. Whisk together Pumpkin, pumpkin pie spice, salt, and eggs until fully combined.
Step 2: Add maple syrup, vanilla, and coconut milk and whisk together.
Step 3: Pour into greased pie pan. I didn't have one, so I used an 8x8 brownie pan. Sue me.
Step 4: Now because this is more of a custard than a real "pie" because of lack of crust we want to gently bake it so we need to create a water bath. You'll need a casserole dish type pan large enough for your pie pan to fit into. Fill that casserole dish with about an inch of water, enough to go up about half the side of the pie pan but not enough so that the water will actually get in your pie.
Step 5: CAREFULLY put your pans into the oven and bake 50 min- an hour or until the center is cooked through. Let rest about 5 minutes before you cut into it.
Sorry again for the less-than-stellar pictures but it did taste really good, I swear! Hope everybody is having a great weekend!


  1. Made this today and LOVED IT!!!! Thank you! :)

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