Gluten-fucking-free Crustless Pumpkin Pie

So I took off for a month doing some crazy soul searching and guess what?  I came back the same crazy bitch.  Don't get me wrong it was life changing and I will never look at things the same way... but I am who I am and that just happens to be a crazy bitch.  Wait, I know what you are thinking, "that sucks, what was the point of taking off like that?".  It's actually an amazingly beautiful and transformational thing to be a crazy bitch and fully accept it... to love it... to radically accept yourself... crazy bitch and all.  To learn what it means to trully be in the moment both with yourself and the world around you... its easy when things are going good but the real transformation comes with sitting with the ugly and like I said earlier, radically accepting it.  So, show your inner crazy some love, maybe a little cuddle sesh with your demons or plung into the ugly and swim for a bit and see what you find, you might be suprised what a little acceptance can do.  Ok, enough Buddha talk, now on to what we're all here for, the food!

So I am finally back home and in the kitchen and does it feel fucking amazing.  My first big cooking adventure since I have been back was cooking tamales with my best vegan cooking buddy Emily.  It was epic.  I grew up making tamales... there is just something about spreading the masa in the corn husk just warms my heart:)  Anyways, I got way ahead of myself that day.  We made three kinds, two with homemade sauces.  Yeah, it was a shit load of cooking.  I could write the most beautiful heartfelt book about this glorious day but guess what?  My dumbass didnt document anything, no recipes, no pictures, no nothing... which means no blog for you beezies, sorry:(  But, I did roast a pumpkin on that very same day and had the vision of this beautiful crustless pumpkin pie.  It is actually hella better than regular pumpkin pie and guess what?  Gluten-fucking-free! Yes, so for all you wheat adversed beezies this one is for you:)

Pie Filling

1 3/4 cups or 15 oz can pumpkin

3/4 cup sugar

1/2 block firm silken tofu

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger
1/4 teaspoon clove
1/4 teaspoon salt

2 tablespoons cornstarch

Topping

3/4 cup oats
1/4 cup brown sugar
1/4 cup chopped nuts (I used pecans and walnuts but you don't have to be as fancy as me)
2 tablespoons gluten free flour of your choice
2 tablespoons vegan butter
1/4 teaspoon salt

1.  Preheat oven to 350 degrees.  Mix all the ingredients for the filling in a blender or food processor and pour into a greased 8 inch pie pan.

2.  For the topping measure everything into a bowl and use the back of a fork to mix the butter in.  It will take a minute if the butter is good and cold.  Then pour over the pie and place in the oven for about 45 minutes.