#MINIMALIST BAKER PUMPKIN PIE FULL#

You will find full instructions and measurements in the recipe card at the bottom of the post. If you love smoothies then also check out our awesome kale smoothie (that seriously tastes like a milkshake) and carrot cake smoothie! And if you love pumpkin drinks then our pumpkin spice latte is right up your street. It takes 5 minutes to prepare and gets its wonderful flavor from pumpkin, pumpkin pie spice, maple syrup and almond milk. This smoothie is velvety smooth, ice-cold and refreshing and combines the best fall flavors in a glass. You get the taste and the enjoyment without even having to switch your oven on.

Perfect for when you want pumpkin pie without turning your oven on!įancy a slice of pumpkin pie but not in the mood for baking? This pumpkin pie smoothie is for you. I think the crust would be good for other no-bake pies, maybe varying the nuts.Get the best fall flavors in this pumpkin pie smoothie. Very much like cool-whip but much healthier!! So next time, and there will be a next time, I will double the pudding, using the whole can of pumpkin and have TWO pies:)) Oh yeah, Topped it with Tru-Whip, another great product from my health food store. I did find the one recipe made enough crust for two pies.

No problem getting it out of my stainless steel pie plate. Once the pudding was cooked, I poured it into the date nut crust and set it in the fridge to cool. Don’t remember if I added the salt or not. And I used sucanat sugar, a rich brown sugar from my health food store. I used 2 teaspoons pumpkin pie spice, regular recipe would call for 1-3/4 teaspoons. I added an egg, something that does go in regular pumpkin pie and I wanted to be sure it set up. My regular pumpkin pie recipe from the name brand pumpkin label does not call for it. Though I recommend following the recipe first time…on this one I did not. If it does a lot of sloshing around it probably isn’t a good can. – Make sure your coconut milk is fresh – I find the longer it’s set on the shelf the less likely it is to whip. So I would only add tapioca flour in the case that your coconut milk is still liquidy after chilling as more of a “last chance” method of saving it. Plus, because tapioca flour is so fine it didn’t affect the flavor or texture one bit! I added in a little vanilla extract and powered sugar and ‘voila’ – perfection! I did try this method with a can that produced plenty of thick cream after my initial test and it didn’t seem to help as much. And it stayed thick and luxurious in the fridge for days after. I was ready to count it a loss when I accidentally added the tapioca flour and it thickened right up! I couldn’t believe it – literally thee best and thickest coconut whipped cream I’d ever made. It couldn’t have been more perfect timing because the can of coconut milk I’d bought was a dud, meaning it was still liquidy and unseparated after chilling. It happened when I thought I’d grabbed the powdered sugar from my newly organized mason jar pantry when I’d actually grabbed the tapioca flour.

NOTE: While making this pie I accidentally discovered a secret way to make perfect coconut whipped cream even if you get a bad can!

Minimalist baker pumpkin pie