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Friday, November 22, 2013

Pumpkin Pie (YOU'RE WELCOME)

Thanksgiving is almost here, FINALLY. Has this been the longest month ever for anyone else? No? Just me? Okay.

Well, I'm getting all my recipes sorted out for the Holiday and I thought I'd throw this old post up for any of you who are looking for a great pumpkin pie (from scratch) recipe. Although, I don't make the crust from scratch. Sorry (NOT SORRY). I'm also going to make banana cream pie from scratch because even though I can't eat it, when I mentioned it to Kev he kind of interrupted me and said he'd eat it. Way to take one for the team, honey! And of course, with Sophia back in the states this year, she'll be in charge of the chocolate pudding pie.

So. My pumpkin pie recipe:

Lactose-free pumpkin pie:

1 small pumpkin (enough to yield 2 mashed cups)
1 C almond milk
3 eggs
3/4 C sugar
2 T (combined): cinnamon/ginger/nutmeg (you can use whatever you like, actually!)
pinch of salt

-Bake scooped out pumpkin 1 hour at 350 degrees (on covered baking sheet with olive oil)
-Cream baked pumpkin with milk in mixer
-Beat eggs, sugar and spices into pumpkin mixture
-Warm mixture on medium/low heat (you don't need to boil it)
-Bake pie in crust 30-40 mins at 350 degrees


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