Impossible Pumpkin Pie

Instructions

1. Preheat oven to 350 degrees F. Grease and flour a pie pan.
2. Put all ingredients in a blender and blend for about 20 seconds. Pour into the prepared pie pan.
3. Bake 45 minutes or until knife inserted in the middle comes out clean.
4. Let cool, slice and serve with whipped cream. (Optional)

Tips: 

Adapt recipe to suit your dietary needs (organic, gluten-free flour, non-dairy and sweetener alternatives.)

Pumpkin Puree – Farmers Market Pumpkins straight to your pie

1. Look for smaller pumpkins, a pie variety. Choose the weight of the pumpkin to determine the number of cups used in the recipe. A 1 1/2 pound pumpkin = approximately 1 cup.
2. Scrub the outside of the pumpkin with warm water and a vegetable brush. Remove the stem.
3. On a cutting board using a large knife, cut the pumpkin in half.
4. Scrape out the seeds and fibers using a spoon.
5. Cut the halves into smaller wedges and arrange skin side up in a roasting pan. Pour 1/2 cup water in the bottom and cover with foil.
6. Bake for 60 minutes at 350*, or until pumpkin is soft and easily pierced with a fork.
7. Cool.
8. Scrape the soft pulp into a food processor or blender. Compost or discard the skin.
9. Pulse. Add a little water at a time if a smoother puree is desired.
10. Strain puree through fine mesh, cheese cloth, etc. for smoothest puree.
11. Add ingredients, and viola, pumpkin pie ready to bake!

*If you are uncertain which pumpkin variety is right for the pie, just ask the Farmer! They’ll be able to tell you about the sweetness and cook-ability of each variety!*