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Peter Peter Pumpkin Eater

crunchy

These days moms are strapped for time and a majority of us depend on Fast Food to take care of our cooking needs.  I am not here to judge because I know all too well how looking for the fast way out works. However,  I do try to make sure my family has a hot home cooked meal and none of the artificial, fast food stuff. I am also lucky to have a husband that works from home and can whip up something nutritious if I am not around.  So that being said, I have two jobs and a third one (counting my 3 yr old),  and being an avid recipe collector and reader, I had to turn to some of them to fulfill some of my cooking needs.

A little tweak here and there as I am not a cook that measures ingredients (except for baking), but rather glance over the recipe and make sure I have the required ingredients and then season or spice to my taste.  Here is a simple recipe that takes care of a snack and sweet tooth (well not so sweet), its nutritious and good for you…. all in one.  It certainly beats buying an apple pie from McDonald that is loaded with sugar and other unmentionables thats not fit to consume. Ask my 3 yr old on any given day or if he happened to be passing a McDonald’s and he would tell you that McDonald’s is poison, garbage or its McCancer……and would not go near it, even if you tried to bribe him…(awww, I’m so proud)

Here is a recipe that I made from one of my favorite recipe blogs, Fat Free Vegan Kitchen…It’s the Impossible Vegan Pumpkin Pie.  Let me just say that although mine wasn’t vegan because I used two eggs instead of the Ener-G egg replacer ( I have yet to do my research on this and refuse to eat it until I know exactly what it is), and I also use almond milk instead of soy milk (yes I have an aversion to anything Soy or corn based after learning about GMO food, unless the corn can be proven not to be a genetically modifiy organism).

Photo credit: Fat Free Vegan Kitchen

This is my version or what I used

1 1/2 cups Almond Milk or Organic Whole milk
2 Eggs
1/4 cup water*
1 tbsp. cornstarch
1 tsp. vanilla
2 cups pureed or canned pumpkin
1/2 cup unbleached white flour
2 tsp. baking powder
3/4 cup sugar
1/4 tsp. ginger powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

Heat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray.  A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.

Put the first five ingredients in a blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)

Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.  Noone in my household ever had pumpkin pie, so even though I went out on a limb and tried this, I was surprise even the little man said ” I like it mommy, it wasn’t nasty” and the hubs was in love with the crust (had to inform him though that there was really no crust, but he didn’t care as he went for seconds.)

Again credit is given to Susan from Fat Free Vegan Kitchen, she has an awesome blog and recipe collection and you should check it out.

See you next time bellas and thanks for visiting.


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