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Susan M. Brooks, PhD

Health Educator

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Pumpkin Pudding Pie

December 4, 2018 By Susan M. Brooks

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

ingredients

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

preparation

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

 

Filed Under: Blog, Quick Cuisine

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