Organic Pumpkin Pie:

Here is a traditional version of pumpkin pie, Ovo-lacto vegetarian (with dairy and eggs). The fresh pumpkin, and organic ingredients transform this old standby into something wonderfully delicious. The pumpkin is surprisingly easy to prepare, and you can freeze extra for another pie, pumpkin soup, or pumpkin bread. If you can't find a pumpkin, don't despair - butternut squash works just as well, if not better. If you want two pies, double the pie ingredients, and pie crust. The pumpkin should be enough for two pies.

Sorry to say, we weren't able to come up with a vegan version of pumpkin pie, but we did find a good one in Lorna Sass's "The Complete Vegetarian Cookbook." Her recipe uses firm tofu, maple syrup, and an oatmeal nut crust. The filling is heavier than the dairy and egg, but very tasty and satisfying.

Tools: Besides an oven, you'll need:

• 10" deep dish glass or metal pie pan
• a large sharp knife - chef's knife or cleaver
• rolling pin
• large baking pan
• foil wrap or cookie sheet
• blender, food processor, food mill, sieve or whisk
• pastry blender (you can use two knives, but it's laborious)
• large saucepan

Ingredients:*

1. 2 cups fresh pureed pumpkin: see recipe below
2. 1 1/2 cup organic milk
3. 3 organic eggs
4. 2 Tbsp butter
5. 1 tsp vanilla
6. 1 tsp. cinnamon
7. 1/4 tsp nutmeg OR cloves
8. 1/2 tsp salt
9. 1/2 tsp ginger
10. 1/4 c. light molasses (NOT blackstrap - too strong)
11. 1/2 c. organic unbleached suger
12. 1 pie crust: See recipe below

Pumpkin: This generally makes enough for two pies:

1. 1 pie pumpkin, 3 - 5 lb.
2. Using a big sharp knife, cut the pumpkin into 8 pieces & remove seed pulp
3. Place in a large baking pan, filled with 1/4" water, and cover with foil or cookie sheet
4. Bake at 350 degrees for 1 hour, or until tender
5. Let cool, then scoop the pumpkin out of the skins
6. Puree in a food processor, blender, or put through a sieve or food mill

Pie Crust: For 1 pie:

1. 3/4 c. organic unbleached white flour
2. 3/4 cup organic whole wheat pastry flour
3. 1/4 tsp salt
4. 1/2 c. organic cold butter
5. 1/4 - 1/2 c. ice water
6. Blend flours + salt. Cut in butter, or rub in oil, until mixture is crumbly
7. Mixing with a fork or fingers, gradually add just enough cold water to form a loose ball
8. Roll out, place in pie plate, trim and crimp edges, refrigerate.

Pie Recipe Directions:

1. Preheat oven to 425 degrees
2. Heat the milk, remove from heat, add the pumpkin, eggs, butter and spices
3. Blend with a whisk, blender stick or in a blender
4. Lightly coat the bottom of the crust with flour
5. Pour filling in crust, bake for 10 min at 425 degrees, reduce to 350 degrees, bake another 40 - 50 minutes.
6. Pie is done if the middle doesn't jiggle when you shake it a bit
7. Allow to cool completely before serving. Delicious with whipped cream or without

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