(Just a stove and no oven, right? How about some pumpkin pudding instead of pie? Tastes on point, but isn’t solid like a pie would be. Although, freezing makes it pie cut-able. If using a crust make sure it’s fully baked before adding pie.)
- 1/3 c oil
- 1/3 c cornstarch
- 2 c oat milk
- 3.5 c pumpkin puree
- 1 Tbl pumpkin pie spice
- pinch salt
- 1/2 c molasses
- 1/2 c brown sugar
- stove top
- sauce pan
- Heat up oil in sauce pan on low.
- Whisk in cornstarch. Whisk for several minutes.
- Add in spice and salt, whisk well.
- Add milk.
- Whisk until thickened.
- Add rest of ingredients. Whisk until thoroughly mix and heated through.
- Remove from heat and let cool down.
- Pumpkin pie is normally a custard. This is not. Any pudding can be used in a pie similar to custard. Most don’t get eaten hot. Pumpkin pie can.
- More spices are fine. There is a lot of give in the amount and type of spice.
- Can’t do oat? Want an added flavor? Switch out the milk with anything else in a similar liquid consistency. Oat milk offers a creamier texture without flavor. Coconut milk adds a hint of coconut. Lots of options.
- Toppings are dependent who wants to eat it. I prefer plain or with a little whipped topping. (Coconut cream can whip up nicely and would suit.)
- I’ve tried baking it after being made, but it does not want to change texture. Freezing it allows for it to hold it’s shape. Treat it like a pudding pie and you’ll have an edible no bake pumpkin “pie”.
- Quick pie crust needed?
- 1 cup crumbled cookies + 1/4 melted “butter” (has to be able to solidify) + up to 1/4 c sugar + flavorings.
- Combine and form fit to a pie pan. Refrigerate before adding pudding and then freeze.
- Cutting frozen pies is difficult. Use a knife that was heated in hot water. Defrosting may be required.
- This uses a roux to build the pudding. It’s probably the easiest method to build pudding and sauces, but can take some practice to perfect. Don’t rush it.
© Hartliebe 2020