Pumpkin Pie

• Unbaked 9 inch pie shell, well chilled
• 4 eggs
• 1 ¾ cups baked pumpkin pulp (or 1 15 oz. can)
• 1 cup half and half (or plain soy creamer)
• ½ cup brown rice syrup
• 1/4 cup maple syrup
• 1 tbsp. molasses
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• ½ tsp. ginger
• ½ tsp. freshly grated nutmeg
• ¼ tsp. ground cloves
• ½ tsp. salt

Preheat oven to 425*.

In blender, puree together eggs, pumpkin pulp, and half and half or soy cream. Pour into a large mixing bowl and whisk in the remaining ingredients until well blended. Pour into unbaked pie shell and bake at 425* on the bottom shelf of the oven for 15 minutes.

Make a collar to cover the edge of the pie crust with a strip of aluminum foil about three inches wide and long enough to fit around the pie. Turn down oven temperature to 350* and bake an additional 30 to 40 minutes until done. Pie is done when filling is set and a knife inserted in the middle comes out almost completely clean.

Remove from oven and let cool for at least 30 minutes before serving. Store in the refrigerator but serve warm or at room temperature.

Home baked Pumpkin Pulp: Use a small, sugar pumpkin, or a hubbard squash or butternut squash.

Preheat oven to 375*.

Cut squash in half length wise and place cut side down in baking dish and bake until tender enough to mash easily. A small pumpkin or butternut squash will be done in about 45 minutes while a large hubbard squash could take an 1 ½ hours or more to bake. Remove from oven and let cool.