I’ve made this dessert more than any other. Simple, Delicious. Perfect every time. My daughter had the idea of putting the pumpkin pudding into a pie crust – hence the recipe name. You can make your own crust or I often buy a gluten-free one from the frozen food section of my favorite local market Lucky’s. https://www.luckysmarket.com.
I like to cook a small sugar pumpkin for about an hour at 350º. Organic canned organic pumpkin also makes a great pie.
Pumpkin Pudding Pie
3 cups pumpkin puree (organic canned or fresh)
1/3 cup honey or coconut nectar
1 1/2 TB molasses
1/2 tsp powdered cloves
1 1/2 tsp ginger
1 tsp salt
4-5 eggs, slightly beaten
2 cups scalded skim, whole, or goat’s milk, rice milk, coconut, almond, hemp milk etc.
5 tsp cinnamon
Mix in order given. Pour into buttered or oiled baking dish. Bake for 10 minutes @ 450 degrees. Then bake @350 degrees until set for another 30 minutes or so. Let cool for an hour or more.
adapted from the Moosewood Cookbook