Pumpkin Pie

2014-02-10 19.29.46

 

The CSA gave us a pie pumpkin, so I had to make a pie. Yummers! It had been years since starting from an actual pumpkin, but I was up for the adventure. What you will need:

1 real pie pumpkin, these are smaller and more round than carving pumpkins

1/2 cup agave

1 and 1/2 cups vegan sour cream, one tub of Tofutti sour cream fits the need

1 TBS molasses

3 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ginger

pinch of nutmeg

pinch of cloves

1 pie crust

Preheat oven to 350. Cook pumpkin in microwave safe container with lid for 10 minutes, press on the pumpkin to make sure fully cooked and then cut open and remove seeds. Once cool enough, scoop out pumpkin meat and mash with a potato masher. If desiring a smoother consistency, place pumpkin meat into a food processor and puree. Measure out two cups of pumpkin and place in a bowl with the other ingredients. Mix well and pour into pie crust. Bake for 60 minutes. Let cool for 15 minutes to set the pie and eat it up yum!

 

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