This "no-fault" pumpkin pie is the perfect end to Thanksgiving dinner.
|Directions||Combine purée, sugars, spices, eggs, and milk 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.
|Notes||Pumpkin pie is divine topped with sweetened or unsweetened whipped cream.
Wondering what to do with the seeds? Roast ’em!
Also try my recipe for pumpkin cheesecake.
This recipe is part of my vegetarian Thanksgiving menu
Adapted from Molly Katzen’s New Moosewood Cookbook, in which it’s called “No-Fault Pumpkin Pie” – read my review.
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