Little Bear picked out a pie pumpkin at the store last week. She helped me clean out the guts, and wash the seeds. The first thing we made with it was toasted pumpkin seeds:
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| Delicious toasted seeds. |
Then, I peeled the pumpkin and we boiled it.
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| Boiled fresh pumpkin. |
And puréed it.
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| Pureed fresh pumpkin - so bright! |
I made a pie crust using whole wheat flour and vegetable shortening.
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| Whole wheat crust. |
And looked up a recipe for eggless pumpkin pie (because we were out of eggs at home). I found
this one, but used half the sugar.
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| Ready to bake eggless pie. |
It took nearly twice (yes, twice) as long to bake, which makes me high suspect our oven (will have to buy an oven thermometer soon). I don't think it is because of the reduced sugar, but that might have contributed.
But, it turned out to be pretty tasty. I prefer the consistency of pumpkin pie with eggs (more custard-like), but this was a wonderful eggless/vegan option.
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