Oven:375º Makes: 1 pie (9 inch pie plate)
Ingredients:
1 cup Pumpkin (I usually use closer to 1.5 cups)
1/2 cup heavy cream
3/4 cup dark corn syrup (This can be reduced, or replaced with 1/2 cup of brown sugar)
1/4 teaspoon salt
3 eggs
1 heaping teaspoon cinnamon
1/2 heaping teaspoon ginger
1/2 heaping teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 Cup sugar
1/2 Cup walnuts (optional)
1 pie crust, homemade or otherwise!
Directions:
Mix everything together (put nuts in last) & pour into a 9 inch pie crust.
Bake at 375º for 50-60 minutes.
It is done when a toothpick inserted near the center comes out clean.
This goes best with homemade whipped cream!
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Vegan Alternative:
Substitute eggs and cream with 1/2 package silken tofu. Subsitute dark corn syrup and sugar with 3/4 cup brown sugar. This will require a bit more mixing than the egg/cream version, but it is worth it! Use a vegan pie crust of your choosing, and bake as usual. This version will require cooling to firm up a bit. I was surprised how yummy this was!
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