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23 October 2009  |  Recipes


I love pumpkin pie.  And it seems like a waste that people only make it during the holidays.  This recipe calls for twice the amount of pumpkin that other recipes call for, and it doesn’t have any crap in it.  It is super easy to make, especially if you are using canned pumpkin.  I’m sure you could substitute any other winter squash, but I haven’t tried it yet.  I like to use this savory olive oil crust, but you can use whatever crust you like.  This pie is delicious for breakfast too.  (But honestly, what pie isn’t delicious for breakfast?)  Also, I have to recommend serving it with real whipped cream (sweeten with a touch of powdered sugar and a dash of vanilla extract).

Anytime (or All-The-Time) Pumpkin Pie (adapted from moosewood cookbook)

preheat oven to 450

Olive Oil Crust:

  • 8 3/4 oz flour (half whole wheat, half regular flour)
  • 1 tsp salt
  • 1/4 c olive oil
  • 1/2 c water
  1. mix flours and salt
  2. add oil and mix with fork until it’s incorporated
  3. add water and mix until it comes together
  4. turn out onto countertop and knead a few times
  5. then roll out and put in a pie pan
  6. then put in the fridge until you are done making the filling


  • 3 cups canned pumpkin (or cooked and pureed fresh pumpkin)
  • (to cook pumpkin, cut it in half, remove seeds, place halves cut-side-down on a baking sheet and bake at 350 until soft, then when it’s cool enough to handle, scoop out filling and puree until smooth)
  • 3 tsp cinnamon
  • 1.5 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup milk or soy milk
  • 4 eggs
  • 2 tbsp molasses
  • 1/2-3/4 cup sweetener (honey, agave nectar, maple syrup, sugar etc. 1/2 cup works just fine, but if you have a super-sweet tooth, you might need to go with 3/4)

whisk together ingredients until smooth, then pour into pie crust and bake 10 mins at 450 and 30-40 mins at 350 (or until set- when you jiggle it, the middle doesn’t look all soupy)


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