1 cup butter or shortening 1 cup sugarAdd and mix well:
1 cup cooked pumpkin 1 egg 1 teaspoon vanillaSift together and add to above mixture:
2 cups sifted all-purpose flour 1 teaspoon double-acting baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon allspiceStir in:
1 cup chopped nuts* 1 cup raisins*Drop cookies onto a well-greased cookie sheet and bake about 15 minutes. *Moe is allergic to nuts, and I didn't have any raisins; so I substituted about half a bag of chocolate chips (about 6 oz.) From The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker; 1995 edition, p. 709
Makes 6 servings.
1 (15-ounce) can pumpkin
1 cup low-fat soy milk or rice milk
3/4 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
9-inch unbaked pie shell
In a large bowl, mix all filling ingredients, blending until smooth.
Pour into crust and smooth the top. Bake 15 minutes at 425 degrees
F, then reduce oven temperature to 350 degrees F. Bake until
filling is set, about 50 to 60 minutes. Chill.
Moe loves this pie (although I will admit that the rest of us have never been brave enough to try it), and one year on the day after Thanksgiving, Grandma B. let him eat a piece of it for breakfast. He thought he had died and gone to heaven. And if I make this one at Christmas, I will be sure to post a photo!
Have a safe and wonderful Thanksgiving!