Pumpkin pie is one of my top 10 favorite desserts, so it is exciting to make it from scratch. I also love the fact that pumpkins are super high in calcium, vitamin c, beta-carotene and potassium and other great nutrients. Who knew that pie could be good for you!
This delicious recipe has been passed my way from friends (Alison via Emily), and I made a little substitution putting original almond milk instead of regular milk.
I also doubled the recipe below (because I had enough pumpkin to) and ended up with enough filling for 3 pie crusts!!! Yum Yum!
*Pumpkin the size of a volleyball: cut in 1/2, bake @325 degrees F for 45 mins to 1 hour (probably less for a smaller pumpkin). Scrape out and blend good pumpkin. Use 2 cups of this stuff.
2 c. pumpkin (blended)
1.5 c. almond milk
1/4 c. brown sugar
1/2 c. white sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp cloves
2 eggs
Mix altogether and put into pie shell. Bake at 425 degrees for 15 mins and then reduce heat to 350 degrees and bake about 1 hour (until a knife stuck in comes out clean).
No comments:
Post a Comment