Pumpkin Pie

My husband David LOVES pumpkin pie and only his mother’s pumpkin pie.  Our biggest food related fight was about pumpkin pie and how I couldn’t make it as good as his mother.  Luckily, Cathy was willing to share the recipe with me (THANK YOU!) and after making it for the last eight years or so I have managed to satisfy David with a pie as good as his mothers.  This is a great pumpkin pie, it firms up wonderfully and you don’t miss the eggs at all.  The key is not to skimp on the pumpkin, one can has a cup and three-quarters but you need a full two cups.  I usually double this recipe to get two pies, then David can have one and the rest of us can share.

Vegan Pumpkin Pie

2 cups pumpkin puree (not pumpkin pie filling)

1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

1 1/2 Tbsp butter or margarine

1 cup brown sugar

1 Tbsp vanilla extract

1/3 cup cornstarch

1 1/2 cups milk

1 Tbsp white flour

1 unbaked 9″ pie shell

Preheat the oven to 450*F.  In a saucepan mix together the pumpkin, spices, salt, butter, sugar and vanilla.  In a small bowl mix the cornstarch with the milk.  Heat the pumpkin mixture over medium heat, stirring constantly until hot.  Add the cornstarch mixture and cook, stirring constantly, until thickened.  Sprinkle in the flour and cook for two more minutes, stirring contantly.  Cool slightly and pour into pie shell.  Bake at 450*F for 15 minutes and then lower the heat to 350*F and continue baking for another 30 minutes.  The center will be set but slightly jiggly and the pie will have puffed up.  Let cool completely before cutting.  Make one 9″ pie.

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