Pumpkin Pie

Friday, Dec. 9th 2011 7:13 PM

Pumpkin Pie

(yields 2 pies)

5 cups cooked Pumpkin, mashed
2 cups thick Milk, Soy Milk, or Cream
½ cup Arrowroot Powder or Cornstarch
½ cup Cashew or Almond Butter
1 cup Honey
1 Tbspn. Vanilla
1 tspn. Cinnamon
¼ tspn. Coriander
¼ tspn. Nutmeg
¼ tspn. Ginger
¼ tspn. Allspice
1 ½ Tbspn. Molasses

Mix all ingredients together with an electric mixer or in blender until smooth. Pour into pie shells and bake at 425 degrees for 15 minutes, then at 250 degrees for 1 hour fifteen minutes. Cool until firm.

Pie Crust (yields 2 shell crusts)

2 cups whole-wheat pastry flour
½ tspn. salt
½ cup oil
¼ cup ice water

Mix flour and salt. Pour oil and water into cup but don’t stir. Mix with flour. Press into ball and cut in halves. Place one at a time between waxed paper and roll out to fit pie pan.

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One Comment on “Pumpkin Pie”


I used this recipe and it turned out really good! i was wondering if you have a doughnut recipe that i could try next. Please message me back as soon as you can. Thank you :)

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