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Pumpkin Pie from Scratch

Pumpkin Pie from Scratch

Pumpkin Pie from Scratch We grow our own pumpkins so I don’t use the canned stuff from the grocery store. There is no comparison in the taste. Pumpkin Preparation for Pie Cut a 3-4 pound pumpkin in half and scoop the seeds out. Place the pumpkin, cut side down, on an aluminum-covered cookie sheet. Bake in the oven at 350 degrees for about an hour until a fork pierces the pumpkin skin easily. Take the pumpkin out of the oven…

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Oat-Crisp Vegan Pumpkin Pie

Oat-Crisp Vegan Pumpkin Pie

Rustic Vegan Oat Crisp Pumpkin Pie My daughter, who doesn’t like pumpkin pie, tried this and said it was the best she’s ever eaten. A decadent veganized version of classic pumpkin pie served with luxurious coconut whipped cream! To allow for optimal cooking and cooling time, this pie is best baked the day before you plan to eat it. Ingredients Pumpkin Pie Filling • 1½ cups pure pumpkin puree • 1 cup evaporated cane sugar • ¼ tsp salt •…

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Pumpkin Processing

Pumpkin Processing

Do you have some left-over pumpkins? Don’t throw them out. Cook them. They make the most delicious pumpkin pie. Stab it a few times with a knife around the top. Put it in a glass dish and pop it in the microwave for 20 to 30 minutes. Take it out and let it cool. Cut it in half, dig out the seeds, then scoop out the meat. Blend it in the food processor until it’s smooth. Put 1 1/2 cups…

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