whew, i made it through fall quarter! after writing and writing and writing some more, i’ve finally turned in all of my papers. yay!
so i know that thanksgiving came and went in the middle of my writing haze, and i didn’t get any new t-day recipes up…but i also know that a lot of us make pumpkin pie for christmas, too, so i thought i’d post this recipe anyways.
this is a super simple recipe to make – you just put all the ingredients in a blender and whirl until they’re combined. easy as pie (haha)! i have a great new pecan pie recipe i’ll post soon, plus some yummy wheat rolls we made on thanksgiving. so stay tuned!
one year ago: seven-layer cookies and cheese nut loaf
two years ago: polenta rancheros and potato tempeh curry
three years ago: brazil nut encrusted seitan and cheater beans
pumpkin pie
yields one 9″ pie
- 1 x 9″ pie crust, unbaked
- 3 eggs
- 1¾c pumpkin puree (or one 15 oz can)
- 3/8c white sugar
- 3/8c brown sugar
- 1/2t salt
- 1t ground cinnamon
- 1/4t ground ginger
- 1/4t allspice
- 1/8t ground cloves
- 1½c (soy) milk
- 1T molasses
- 1t vanilla
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- preheat oven to 350°
- prepare (or buy) a 9″ pie crust
- place the eggs, pumpkin, sugars, salt, cinnamon, ginger, allspice, cloves, milk, molasses, and vanilla into a blender
- blend until combined
- pour into the pie crust
- bake for one hour, or until a knife inserted off-center comes out clean