We’re wrapping up our vegetarian Thanksgiving feast in grand fashion with – what else? – homemade pumpkin pie. This recipe has a cookbook style; just photos and text, but it adds a soaring soundtrack to keep it moving. This certainly isn’t a low-fat recipe, but it can be modified to cut down the calorie count with fewer sugars and a light crust.
If you’re like me, you haven’t made every part of a pumpkin pie from scratch. (I must confess to cheating by using canned pumpkin now and again!) But if you follow this recipe, it’ll be like nothing you’ve tasted before. A perfect end to a perfect holiday meal. Happy Thanksgiving!
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