Okay, the spiced cranberries are done and cooling and the pumpkin pie is in the oven. Here is my pumpkin pie recipe. it took a bit of fiddling with it over the years, but I finally got the texture that I wanted. I’ve tried other brands of pumpkin, but I prefer Libby’s taste. Do NOT use the mix! Feel free to adjust the spices to your preference. If you don’t want to make your own crust, Pilsbury Pie crust is dairy free. I use it when I’m not in the mood to make my own or if I’m crunched for time (like tonight).
1 (15oz) can of pure pumpkin puree
3/4 cup dark brown sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground clove
pinch of ground allspice
2 tbsp all purpose flour
1 1/4 cup rice milk
2 tsp vanilla extract
2 large eggs plus 2 egg yolks
Preheat oven to 425F.
Roll out on a floured pastry sheet (large cutting board or counter will work too). Just a couple of passes of the rolling pin.
Place the crust in a pie pan, trim and crimp the edges.
Put the empty crust in the fridge for 15-20 minutes.
In a large mixing bowl, combing and beat together the pumpkin puree and dark brown sugar.
Add the salt, cinnamon, ginger, clove, allspice, and flour.
Mix in the rice milk, vanilla extract, eggs, and egg yolks.
Bake at 425F for 15 minutes.
Reduce heat to 350F and continue to bake for 40-50 more minutes.
Cool and enjoy.