• Cooking sheet
• Bowl
• Food processor
• Pie plate
• Rubber spatula

• 3-pound whole pumpkin or 29 oz canned pumpkin
• 3 T white sugar
• 3 T brown sugar
• 2 T molasses
• ½ t cloves or allspice
• 1½-2 t cinnamon
• 1½-2 t powdered ginger
• ½ t salt
• 2 eggs, beaten
• 1½ c evaporated milk
• 1 pie crust, unbaked

Cook the pumpkin (if using canned pumpkin skip to the next paragraph): Cut the pumpkin in half, place it face down on cooking sheet, prick with a fork, and bake at 375º until flesh is tender, at least 45 minutes. Let cool for 5 minutes, remove the seeds, then scoop out the flesh and purée. You'll end up with about 3 c of pumpkin purée.

Add the sugars, spices, eggs, and milk to the pumpkin purée and beat until smooth.

Pour into the pie crust and bake for 10 minutes. Lower the heat to 350º and bake until pie is firm in the center, about 40 minutes.

Cool and serve.

Wondering what to do with the seeds? Roast 'em!

Adapted from Molly Katzen's New Moosewood Cookbook, in which it's called "No-Fault Pumpkin Pie"

Also try my recipe for pumpkin cheesecake

This recipe is part of my vegetarian Thanksgiving menu

Dessert Recipes     Pumpkin Recipes     Thanksgiving Recipes     Vegetarian Cookbooks     Vegetarian Recipes A to Z