Homemade Pumpkin Pie

It’s officially AUTUMN, seasons are turning, leaves are changing color, and now it’s time to fall in LOVE with making homemade pumpkin pie!

Get rid of canned pumpkin! This is really what you want, and what you need! Because, I’m gonna tell you a secret, that’s not so secret, health is wealth!!! And putting your health on a second burner just isn’t gonna cut it, anymore.

This is a simple recipe that will make you never want buy canned pumpkin again.

INGREDIENTS

1 Baking Pumpkin

1 can condensed milk

2 eggs

3/4 cup brown sugar

1/2 tsp vanilla extract

1/2 tsp minced ginger

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp pumpkin spice

2 pie shells

Cake pan

Cookie sheet

DIRECTIONS

Start by trimming the stem off of your pumpkin

Preheat oven to 400°F

Wash and cut pumpkin in half, dig out pumpkin seeds and set aside, fill each half of the pumpkin with water half way and place both halves in cake pan and place in oven for 40 minutes

Wash your pumpkin seeds if you plan on roasting them, after washing them, shake dry and spread out on a cookie sheet, add a little season salt, and place on top oven rack while pumpkin is baking, check in 15 minutes, mix around and spread back out add 1/2 tsp of vegan butter at each end to melt over seeds and take out after 10 more minutes or to your desired crispness.

Once your pumpkin is out of the oven, let it cook for 30 minutes and it will absorb any water left as it settles.

Scoop out your pumpkin flesh and place in blender with all ingredients above, blend until smooth

Add mixture to pie shells and bake for 40 to 60 minutes depending on your oven. Check at 35 minutes, pumpkin will be firm when done.

Serve warm or room temp, good enough to go without whip, coconut whip, almond milk whip, or add some pumpkin to your whip, anyway, have it your way and enjoy!

~ANEWblog