Okay, so we know that Pumpkin is not a soup. It’s actually a puree, which is awesome for making pumpkin pie, as a flavoring ingredient for a hearty meal, and even as a standalone soup (right, we meant puree). Pumpkin is a seasonal offering available in select stores. If you have trouble finding it, shoot us a note and we’ll figure out how to get you some.
Fig Food Pumpkin Pie
Ingredients: 9″ crust • 1 pouch Fig Food Organic Pumpkin • 1 c. unsweetened soy milk • 3/4 c. brown sugar • 3 T. ground flax seed • 1 t. vanilla extract • 1 t. ground cinnamon • 1/2 t. salt • 1/4 t. ground ginger • 1/4 t. ground nutmeg • 1/4 t. ground allspice
Instructions: Preheat oven to 425°. Combine soymilk, vanilla extract and ground flax seed in a blender, mix, and let stand for 15 minutes. Add remaining ingredients, and blend until smooth. Pour into crust. Bake 10 minutes at 425°, then reduce oven temperature to 325° for about 60 minutes or until filling is set. Set on wire rack to cool, then refrigerate overnight.
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