Easy Pumpkin Pie

This "no-fault" pumpkin pie is the perfect end to Thanksgiving dinner.

Yield 1 pie
Time an hour
  • Cooking sheet
  • Bowl
  • Food processor
  • Pie plate
  • Rubber spatula
  • 3 c pumpkin purée
  • 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
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.

Buy it:

Amazon.com | Amazon.co.uk

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