Pumpkin Pie
I made a Pumpkin Pie for Thanksgiving that everyone really enjoyed. Here's the recipe:
1/2 small sugar pie pumpkin (or 2 cups canned pumpkin if you're in a hurry)
3 eggs
1 cup non-dairy milk. I used Living Harvest but any other brand would likely work as well.
3/4 cup maple syrup
1 tablespoon flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
Bake the pumpkin, cut side down, on a baking sheet for 45 minutes to 1 hour, or until soft. Remove skin and place pumpkin in a food processor or blender. Blend until pumpkin is very smooth. Transfer pumpkin to a small saucepan and cook over medium heat for 15 to 20 minutes so that it thickens. (Next time, I am going to try baking the pumpkin cut side up to see if I can eliminate this step.) Place all ingredients in a large bowl and use a whisk to mix well. Pour into prepared pie crust and bake for 45 minutes to 1 hour.
