(no subject)

[ocelot]

I made a pumpkin pie today, except it isn't really. I used this recipe because it is non-dairy. Except we don't have karo syrup. koyote suggested molasses in it's place, which I was dubious about because of the strong flavor, but he assured me it would be ok.

There were two screwups here - I apparently missed the part where he suggested cutting it with honey, and I expressed "molasses has a very strong flavor" as "molasses isn't very sweet", which really isn't the same thing.

So the pumpkin is totally overpowered, but it's very addictive, and I'm trying to resist going back for a third piece. However, everyone else has eschewed it in favor of the sweet potato pie (which I can't eat), so perhaps I am just a molasses fiend.

Comments

[dragongoddess.livejournal.com]

I made three pies today, 2 pumpkin and a Toll house pie. I used Milnot in my pumpkin pie, it's the one on the back of the Libby's pumpkin can. I had planned to make it with Splenda, but Mom forgot to get it. So dad only got one tiny piece of pie.

My recipe

[live-momma.livejournal.com]

This is denser than "regular" pumpkin pie, but it is dairy free, and I actually like it better. It has a *lot* more flavor, but if you prefer, you can reduce the spices.

3/4 cup sugar (brown sugar gives it a bit more depth, IMO, but you can use white sugar or other sweeteners, too, like real maple syrup or honey)
1/2 tsp salt
1 Tbs cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
Vanilla to taste (1 tsp - 1 Tbs)
30 oz pumpkin
2 large eggs
Your favorite pie crust (or crustless works, too)

Preheat oven to 425° F. Mix the sugar, spices and pumpkin in a large bowl. Beat in the eggs. Pour into a deep pie pan (with or without crust). Bake for 15 minutes, then reduce the heat to 350° and bake another 45 min.