The fussier my recipes get, the worse off they are. Perhaps this is the case with most cooks, and most food, but in my case the correlation between longer ingredient lists and more inconsistent recipe outcomes is striking. The best food I’ve created for this blog is definitely what I’d call simple food (of course, this is all a little subjective), and the recipes I’d call flops nearly always involved overreaching.
So it has been with me and pumpkin pie. This version, from two years ago, tastes absolutely lovely. But the whole Irish moss thing…well. It’s a nifty ingredient to play around with, but the honest truth is that it’s also kind of a pain. And while my “you won’t believe it’s vegan pumpkin pie” for Food52 last year is delicious–and the pie I’d recommend if you’re sharing with friends who have more traditional tastes–it involves making pie crust. Meh.
This year, I kept things super simple. And the result was a no bake, no fuss, high raw pumpkin pie with less ingredients than any other I’ve made. It was every bit as delicious, to me, as those versions, and it took less time. It’s my new go-to, and I’m sure I won’t need to use Thanksgiving, or any other holiday, as an excuse to make it often!
In the spirit of simplicity and un-fussiness, I’ll keep things short and sweet, and let images do the talking.
I should note that this is not a traditional pumpkin pie–no flaky crust, no warm, lightly golden filling. The filling also isn’t as firm as a baked pie is. But if you keep it cool, it’ll hold its own. And the taste?
I hope you enjoy it. Tomorrow, I’ll return with a vegan recipe round up for Thanksgiving!