Effortless Pumpkin Pie
Following in the tradition of the Stupid Easy Recipe as established by the Cluttered Genius, I am pleased to present Navashino Effortless Pumpkin Pie. I’ve been baking and serving this nutritious, tasty snack to my family for years. The credit for developing this healthful pie recipe goes to a wonderful playgroup leader to whom I will always be grateful. In addition to organizing play dates and facilitating parenting discussion, she compiled a cookbook full of family-friendly recipes for group members. My copy of her book is now dog-eared and food-stained, which, of course, is a very good thing.
Featured as a vegetarian alternative to traditional pumpkin pie, this simple recipe caught my eye during a time when I was constantly on the lookout for nutritious snacks to feed my babies. I can’t even count how many times I labored over ‘super- snack’ recipes that were not always received with enthusiasm. But happily, this pumpkin pie recipe is both wholesome and easy to make and my kids love it. And I love the fact that the uncomplicated ‘dump and pour’ method used to prepare this pie means quick and easy clean up.
Really, if you have five minutes to place a few ingredients into a blender, turn it on then pour the mixture into a store-bought pie shell, you have time to make this pie! Actually, you don’t even need a pie crust – many times I’ve just poured the filling into a greased 9-inch pie plate and baked as usual. When it’s topped with a generous frosting of vanilla yogurt, nobody misses the crust.
Your little ones will love to help you create this pumpkin pie. It’s the simple things—measuring, pouring, cracking eggs and pressing buttons that make this a fun recipe to prepare together.
Effortless Pumpkin Pie
http://sunsationalhomeimprovement.com/tag/fun-facts Filling:
¼ cup apple juice concentrate
1/3 cup orange juice
1 teaspoon cinnamon
1 15-ounce can pumpkin
1 banana
2 eggs
Place all ingredients in a blender and blend on high until thoroughly combined. Pour into a 9-inch graham cracker pie crust. Bake at 400 degrees for 40 minutes. Allow to cool on a rack. Serve with a dollop of vanilla Greek yogurt. Cover leftovers and refrigerate.
Jacqueline enjoys cooking and baking for her always hungry family. As the Bread Babe, she posts tried-and-true bread and muffin recipes at her wildly popular blog. Thanks to her son’s expert cinematographic skills, the Bread Babe’s helpful and entertaining bread baking tutorials are all the rage on YouTube.
