My mom used to make THE most amazing Pumpkin Chiffon Pie, the finest in all the land…
She used to tell us that it was the same pumpkin pie that Mamie Eisenhower served in the White House. (Does anyone else out there have this same Thanksgiving pie story?)
I recently confirmed that a recipe for Pumpkin Chiffon Pie “credited to Mrs. Dwight D. Eisenhower, the White House,” did indeed appear in a cookbook “without much fanfare nearly 60 years ago.” The Associated Press food editor at that time said “tasters finished last mouthfuls with blissful satisfaction, and declared it the best of its kind.”
Yes. That good.
That’s why I’m so excited about this vegan makeover, magically accomplished without whole eggs, heavy whipping cream, or a butter-laden pie crust.
Appearing here today for your holiday pleasure is this delicately-flavored, delightfully addictive crustless creation, offering all the goodness of classic pumpkin pie – with a light, healthy glow.
BAKED PUMPKIN PUDDING PIE
1 15-ounce can cooked pumpkin
1 cup unsweetened soy milk
1/3 cup organic brown sugar
1/3 cup sucanat or organic whole cane sugar
3 tablespoons organic cornstarch
3/4 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/8 teaspoon nutmeg
1 teaspoon vanilla extract
Optional garnish: Coconut Whipped Cream.
Preheat oven to 375 degrees.
In a blender process all ingredients together until combined well. Pour mixture into a ceramic pie dish.
Bake 40 to 50 minutes, or until center is set. Remove from oven, and cool on wire rack for 1 hour.
Refrigerate for at least 1 hour. Serve chilled, and garnish if desired with Coconut Whipped Cream.