I know I missed last Friday (I think Thanksgiving was a good excuse ) so I’m doing a double feature today to make up for it. One is a regular pumpkin pie and the other is vegan/allergy friendly.

This first recipe is based on a recipe from PickYourOwn.org, I of course changed it just a little bit . I chose this one because this year we had good intentions of making jack-o-lanterns when we purchased our pumpkins but we ran out of time (and weren’t at home for trick-or-treating anyway). So rather than throw them out I was sure I could use them for something. You could use this recipe for a pumpkin pie pumpkin and cut out most, if not all the sugar (check the site for a regular recipe).

Pumpkin Pie (from a Jack-o-lantern pumpkin)
*do not use one that you carved, it has started to grow bacteria or even fungus after being exposed)
Ingredients:
1 c. sugar or 3/4 c. honey (I used 1/2 c. sugar and 1/2 c. honey to make it a touch sweeter)
1.5 tsp cinnamon
1 tsp cloves
1 tsp allspice
1/2 tsp ginger
1/2 tsp salt
1/4 tsp. nutmeg
4 eggs
3 c. pumpkin puree (check above website for tips to making pumpkin puree)
1-1.5 cans evaporated milk (I used 1, it was liquidy enough)
2 crusts (yes I used store bought, Pillsbury, I’m sure homemade is better but I’ve never made one and this was my first ever pie)
*Need 2 8″ or 9″ round pie plates* (I used glass pyrex)

Directions:
1. Preheat oven to 425. Prepare pie crusts.
2. Mix together ingredients using a mixer until mixed thoroughly (make sure there are no spice clumps)
3. Roll out pie crusts and press into pie pans (get out any air bubbles). Don’t poke with a fork. Tuck any edges under the top of the pie plate, make it pretty if you want.
4. Pour the mixture into the pie crusts, splitting evenly between the two. It will be soup-like so be careful moving them.
5. Cover the edges with aluminum foil or a pie crust shield. From experience (and a friend’s suggestion for the next time) cover them before starting to bake, it’s hard to put foil on after it gets hot.
5. Bake at 425 for the first 15 minutes. Reduce temperature to 350 and bake for an additional 45-60 minutes or until toothpick/knife inserted comes out clean (mine was done after an additional 35 minutes, gas oven).
6. Cool completely on a rack and then refrigerate over night or serve warm. Top with whipped cream or vanilla ice cream if desired.

The second recipe is based on a recipe from Bryanna Clark Grogan. I chose to make this for my my dairy, soy, and egg intolerant child and my vegan step-sister. I didn’t make a crust although she has recipes on there for that but since I had never made one before and didn’t have all the necessary tools/skills/etc I chose to go crustless in a square 9×9 pan. It turned out similar to thick pudding texture, and was a bit spicy so I would reduce those amounts unless you like a heavily spiced variety. I’d probably half the spices in the above recipe and it would be perfect.

Vegan Pumpkin Pie
Ingredients:
2 c. pumpkin puree
1 c. milk alternatives (I used rice milk although I think a richer one would be better)
3/4 c. brown sugar
3-4 tbsp cornstarch (I used 4 since rice milk is very thin)
1 tbsp molasses (I didn’t have any and used dark Karo syrup, not the same but…)
1 tsp cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves (oops I used both)

Directions:
1. Preheat oven to 350. Prepare pie crusts.
2. Mix together ingredients using a mixer until mixed thoroughly (make sure there are no spice clumps)
3. If going crustless, skip steps 4-6 and pour mixture into lightly greased square pan.
4. Roll out pie crust and press into pie pan (get out any air bubbles). Don’t poke with a fork. Tuck any edges under the top of the pie plate, make it pretty if you want.
5. Pour the mixture into the pie crust, it will be soup-like so be careful moving it.
6. Cover the edges with aluminum foil or a pie crust shield. From experience (and a friend’s suggestion for the next time) cover them before starting to bake, it’s hard to put foil on after it gets hot.
5. Bake at 350 for 45-60 minutes.
6. Cool completely on a rack and then refrigerate over night to finish setting up.

I forgot to take a picture but that’s alright, they didn’t look all that special even though they tasted fine. But here is a picture of my mess

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