Crustless Pumpkin Pie!

(It’s pretty ugly, I know.)

I have no clue why I like pumpkin pie so much. Technically, I think it should revolt me. I don’t like squash, can only stand sweet potato in fry form, and am I firm believer in keeping sugar and vegetables separate. I don’t even like mushy foods. 

There’s absolutely no reason why I should be obsessed with a pie that’s basically soft, sweetened squash, but considering this is my third post about pumpkin pie and I’m just approaching 50 recipes, clearly I am. It’s not even a phase! I briefly had another food blog two years ago, and even with only 10 posts, pumpkin pie made an appearance. I might have a problem.

This year, I didn’t even have cake for my birthday — I HAD PUMPKIN PIE — and I’ve been eating pumpkin pie as breakfast (and dessert) for the past three days straight. Is there a pumpkin pie eaters anonymous club I can go to? 

Please?

Crustless Pumpkin Pie

Adapted from here.

See when you’re obsessed with pumpkin pie as I, you don’t want any crust distracting you from the real goodness — the filling. So here’s a crustless pumpkin pie recipe I adore. The pie pictured was really just me throwing ingredients together so it turned out a little more custardy than I prefer, but I’ve made the recipe below several times and the pie is always perfect. I even have a picture!

• 1 can PURE pumpkin puree (15 oz)
• 1 can evaporated milk (12 oz)
• 2 tablespoons butter
• 2 tablespoons vanilla extract
• 2 eggs
• 2 1/2 teaspoons pumpkin pie spice (I just add heaps of cinnamon, and a little nutmeg, cloves and allspice)
• 1/2 cup biscuit baking mix (NOTE: For a more custardy texture, I’d reduce this to 1/4 cup, OR, I’d  do what I did for pumpkin pie first pictured and add 1/4 cup potato starch instead.)
• 3/4 cup white sugar 
• 1 teaspoon molasses (optional, but adds a great flavor)

1. Combine everything but the biscuit baking mix in a food processor. Blend until combined.
2. Add the biscuit baking mix and pulse until smooth.
3. Bake in a greased pie pan for about 45 minutes at 350 degrees, or until a knife inserted into the center comes out clean.
4. Serve with whipped cream or ice cream!

Oh, and I forgot to say, Happy Thanksgiving! I’m still recovering from my family’s chaotic nineteen people affair. (Partially because I ate my weight in food.)

Gluten Free Pumpkin Bread

Unless I’m baking for a particular reason (a present, a party, to try making a new dessert), I don’t usually follow recipes. There’s something liberating about blending ingredients without any idea of what the end result will be. It’s the ultimate trial and error method for learning how ingredients interact - and I’m a trial and error sort of person (did you know I once spent 2 days making vegetarian marshmallows 3 different ways). 

For a while I would just make simple cakes and biscuits, but lately I’ve been having more fun, working quinoa and beans and oatmeal into the baked goods I make. I just throw ingredients together and scribble down in what quantities, and usually, the end result is fine! 

An example “recipe”

This method is how I somehow ended up with this gluten free pumpkin bread (which I’m pretty excited about, not gonna lie).

It wassuper easy to make, and it’s not dry NOR gummy like many gluten free baked goods tend to be. I’m already thinking about all the possible variations: chocolate cake, banana cake, carrot cake, everything cake. Yum~

I topped it with this cream cheese frosting, but I’m sure most anything would taste good.

Gluten Free Pumpkin Bread

• 1 1/2 cups uncooked oatmeal
• 1/4 cup gluten free protein powder
• 1/4 cup potato starch (I’m willing to bet tapioca starch would work too - and it’s easier to buy think.)
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup sugar
• 6 ounces plain greek yogurt*
• 1 cup pumpkin
• 2 tbs syrup (maple, honey, or pancake syrup)
• 2 tbs oil
• 1 egg

*The final bread had a bit of tanginess from the yogurt. I liked it, but will probably replace with applesauce in the future.

1. In a food processor, blend the oatmeal until powdery. Add the protein powder, potato starch, baking powder, salt, and sugar, and pulse a couple times until combined. 
2. In a separate bowl, whisk together the yogurt, pumpkin, syrup, oil, and egg.
3. Whisk the dry ingredients into the wet ones. Whisk about 30 seconds.
4. Bake at 350 degrees for around 30 minutes in a greased 8x8 pan, or until a toothpick comes out clean. 
5. Top with frosting, and serve.

Three Ingredient Banana Cookies

These are quite possibly the easiest cookies to make, ever.

They are vegan, gluten free, and sugar free, yet still taste great and are fun to eat. I added some cinnamon and chocolate to make them even more fun.

When it comes to baking on school nights, I’m super lazy, so these were an easy way to use up ripe bananas. Plus, my dad was able to try them, something he isn’t usually able to do because he’s still on his raw food + fish (+ chocolate ice cream, but he’d deny it if you asked) diet.

If you have bananas and want an easy recipe to try, make these cookies. They’re not thick and buttery like most cookies, but they’re still delicious! I ate them with ice cream and melted chocolate - just because.

Three Ingredient Banana Cookies

• 1/2 cup mashed bananas
• 3/4 cup old fashion oats
• 1 tsp cinnamon

Optional Ingredients (I added all):

• 1 tsp vanilla extract
• 1/8 cup chocolate chips

1. Mash the bananas. 
2. Add 1/2 cup oats.
3. Grind the remaining 1/4 cup oats in a blender or food processor to create a fine powder, then add. OR, simply add the remaining 1/4 cups whole.
4. Add the coconut butter and stir the batter.
5. *OPTIONAL* Add in the vanilla extract and chocolate chips.
6. Let the batter sit for 30 minutes.
7. Scoop into round balls onto a baking sheet, flatten with your fingers, and bake at 350 degrees for about 15 minutes.

Buttermilk Pancakes with Berry Syrup

Pancakes and I have a shaky history. 

I remember my brother Jonathan took me to an iHop when I was younger, around the time my dad switched to a raw food diet and cut my access to all “junk food” off, and being completely astounded by the sheer number of syrup flavors, let alone pancake combinations, served. Of course, at that time, all food not raw or completely natural had a negative stigma attached to it, so my experience was only slightly tainted by the guilt of eating white flour and sugar (the horror!). Still though, they were delicious and definitely fueled the love for pancakes I have today.

Pancakes and I are on good terms now. I haven’t been to an iHop since (turns out, they’re really not that delicious compared to homemade ones), rather I prefer to make my own pancakes. My favorite part of homemade pancakes is making syrups to go along with them, a process which is actually super, super easy. Berry syrup, caramel syrup, pudding (?), the toppings for pancakes are endless.

I’m definitely going to be making pumpkin pancakes sometime soon, but for now, these super simple, but delicious, buttermilk pancakes ought to suffice. 

Buttermilk Pancakes

• 1 cup flour
• 1 teaspoon baking soda
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 1/8 cup buttermilk
• 1 egg
• 2 tablespoons butter, melted

1. Stir together the flour, baking soda, sugar,and salt.
2. In another bowl, whisk the buttermilk, egg, and butter.
3. Add the wet ingredients to the flour mixture, and GENTLY fold together. Do not overmix.
4. Cook on medium heat until golden brown.

Berry Syrup

• 1/4 cup pancake syrup (I used this sugar-free syrup, and I highly recommend it. It’s delicious!)
• 1/4 cup diced/crushed berries (I used about 3 strawberries and 2 blackberries)

1. Combine the syrup and berries together in a pan. Boil until the syrup is thick and the berries are cooked.
2. Serve with buttermilk pancakes! (Or basically anything)

Classic Chocolate Brownies

I’m currently trying to write my common app essay, which is, to put it lightly, a painful and mind numbing process.

So here are some brownies I made a while ago. (What I would do for one now.)

Classic Chocolate Brownies

adapted from here

• 1/2 cup vegetable oil
• 1 cup white sugar
• 1 tsp vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup dutch-processed cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips

1. In a large bowl, mix together the oil, vanilla, sugar, and eggs.
2. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. Stir the dry ingredients into the wet ingredients until combined. Fold in the chocolate chips.
4. Bake in a 9x9 or 8x8 inch greased baking pan at 350 degrees F for 20-25 minutes, or until the sides begin to pull away from the pan.