No-Fault Pumpkin Pie

ccferne's Note:

From the Moosewood Cookbook with no variation. Our family has a controversy about 'pumpkin' pie vs. 'punkin' pie. This recipe comes closest to the PUNKIN pie my father remembers from childhood. I imagine it's the hint of molasses that makes the difference.

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

• 3 cups pumpkin puree
• ¾ cup honey
• 2 tablespoons molasses
• ¼ teaspoon ground cloves
• 3 teaspoons cinnamon
• 1 ½ teaspoons ginger
• 1 teaspoon salt
• 4 eggs , slightly beaten
• 1 (12 ounce) can evaporated milk

Directions:

1. Mix in order given.
2. Pour into whole wheat pie shell and bake 10 minutes at 450, then 40 minutes at 350, or till set.
3. Variation: for a delicious pmpkin pudding, omit pie shell. Bake filling in buttered baking dish and serve with vanilla ice cream or heavy cream.

Reviews

[Flower #2]

Excellent. I've made it several times. Instead of evaporated milk, I make cashew milk. I combine it all in the food processor.