Pumpkin Pie Filling – (usually enough for 2 pies)

• 3 Cups Pumpkin Puree,

• 1 Can condensed milk (dairy-free substitute: condensed coconut milk),

• 2 eggs (omit for vegan pie),

• 3/4 to 1 cup brown sugar,

• 1-1/2 tablespoon cinnamon,

• 1 teaspoon ginger,

• 1 teaspoon nutmeg and

• a pinch of salt.

Vegan Crust

• 2 Cups all-purpose flour,

• 3/4 teaspoon salt.

• 3/4 cup cold vegetable shortening, and

• 4-8 tablespoons cold water.

Non-Vegan Crust

• 5 1/2 cup all-purpose flour,

• 2 tsp salt,

• 1 pound lard or (1/2 butter, 1/2 lard),

• 1 tablespoon vinegar,

• 1 egg – lightly beaten and

• Ice water.

Puree Instructions

1. Carefully slice pumpkin in half or quarters

2. Remove stem, seeds, and fibers.

3. Roast pumpkin (350-400°F)

   Option 1: Skin up

   Option 2: Skin down (fill with a small amount of water if possible)

4. Cook until soft

5. Depending on how soft the pumpkin is when you take it out you can either peel the skin off the pumpkin or you can scoop the flesh out with a spoon.

6. Blend or puree pumpkin until smooth and the consistency of baby food (add water as needed to thin the mixture and blend easier)

Pie Directions:

1. Preheat oven to 400°F/ 204°C

2. Combine pumpkin puree, condensed milk, eggs and sugar in a bowl and stir until combined

3. Add your spices! add some extra if you like a bit more spice to your meals. ;)

4. Fill your pie shells (pre-made shells or make your own). You can also use tart shells, mini pie shells, or bake the filling on its own for a nice pumpkin pudding!

5. Place the pie in the oven, cook for approximately 40 min, watch the colour of your crust should be golden brown. Ovens vary so it may take longer to cook.

   The pie(s) should not be runny when cut into, and should not wiggle too much when shaken. If your pie is runny or wiggly put it back in the oven for 5 min intervals (should not take more than 55-60min)