Ingredients
- 2/3 cup plain all purpose wheat flour
- 1/4 tsp baking powder
- 1/4 tsp bi-carbonate soda
- 1/4 tsp table salt
- 1/2 cup sugar or sweetener
- 1 tsp vanilla essence
- 2 tsp pumpkin pie spice
- 3/4 cup plant milk (almond)
- 2 free range eggs, beaten
- 1 1/2 cups pumpkin puree
Instructions
- Pre-heat oven to 180*C, and prepare a tart or quiche pan with a scant amount of spray oil.
- In a large mixing bowl, add flour, baking powder, soda, salt, spice and sugar if using dry sweetener, whisk to combine.
- In a large measuring jug combine eggs, vanilla, milk, (liquid sweetener if using) and pumpkin puree.
- Add wet to dry ingredients and combine well before transferring to a shallow tart tin or muffin tray.
- If making pie; bake for 40 minutes
- If making muffins; bake for 30 minutes
- Allow to cool before serving or the surface of the pie will tear, you can reheat to serve if desired.
- Serve with vegan ice cream or whipped coconut cream as dessert, or alone with coffee.
Notes
Because you use so little flour and you add extra raising agents and eggs, you can easily use gluten-free flour without compromising anything.
Using unsweetened almond milk still adds sweetness without sugar so i reduced the sweetener to 1/2 cup. Some milks are sweeter that others and some sweeteners are more potent than others so consider the balance. This recipe utilizes a standard caster sugar.
The wonderful thing about impossible pie recipes is that there is no crust, just one batter does it all. In a magic cake recipes you usually see more eggs which are then separated and the whites whipped to stiff peaks before being folded through the batter so the end result is one batter that makes three layers, sponge, filling and crust. Whipping whites when there are only two makes such a tiny difference its better to just beat them into the batter and enjoy the fudge-like texture (this also means chia and flax egg replacements will work).