It’s the perfect holiday treat or a quick lunch.
Or a hearty dinner.
Or just a treat.
But if you’re looking for something that doesn’t take too long to make, you can add pumpkin to the list.
That’s what one of my neighbors did.
I think she does a lot of baking in her backyard.
She does pumpkin pie in a big batch and makes the best pumpkin pie pie ever.
So I did a little research and found out that pumpkin is really easy to make.
It doesn’t require a lot, and there are lots of ways to make it.
It can be made in the oven, in the refrigerator, or at home.
The key is to make the pumpkin pie right the first time you cook it.
The dough can be left on the baking sheet for a few minutes before you move on to the next step.
Once you’ve made the pumpkin, you’ll need to add in some of the other ingredients, like salt, baking powder, cinnamon, ginger, cloves, cloves of garlic, and all the other spices.
For the pumpkin filling, add in the pumpkin seeds, 1/2 cup of pumpkin puree, 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and a little bit of brown sugar.
When you’re done, the pie should be about 8 ounces (250 grams) and be thick enough to fill a muffin tin.
It’s also delicious served as a holiday or lunch.
If you want a lighter recipe, add 1 cup of flour, 1 tablespoon of coconut flour, and 1 tablespoon coconut milk.
If the filling is a bit thinner, you could add a bit of coconut oil or cream, too.
It could even be served with cranberry sauce.
This pumpkin pie is a great way to get your family together on a warm winter evening.
You can use it to fill the bottom of a pie pan, or serve it with mashed potatoes or other holiday favorites.
Just remember to check the pumpkin for its nutritional yeast and don’t forget to add a few more ingredients, too!
Recipe source: Cooking Light, recipe adapted from Allrecipes, and Allrecerences.