Easy Pumpkin Pie - The Veggie Table

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

Yield	1 pie
Time	an hour
Tools	Cooking sheet Bowl Food processor Pie plate Rubber spatula
Ingredients	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
	Key to abbreviations and conversions