It's not quite Thanksgiving, but the rustling of golden aspen and red maple leaves in our yard made me crave a slice of pumpkin pie. My son thought it was a fabulous idea, too.
Who says you can't make a pumpkin pie on a school night?
This pumpkin pie comes together so quickly, especially if you have a gluten-free Tender Vinegar Pastry crust in your freezer, ready to roll out. This was a fabulous night time snack before bed.
School Night Pumpkin Pie
1 15-oz can of pumpkin puree
(or 2 cups cooked, purred squash)
1 cup almond milk
(if you have time to simmer 2 cups of almond milk
down to 1 cup of condensed milk, this works best)
1/4 c. brown Sugar
1/2 c. white sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1/8 t. cloves
3 slightly beaten eggs
Mix until well blended.
Pour into a prepared pie shell. Brush pie shell with egg white if desired.
Bake at 350 degrees for 70 minutes, or until knife or wooden pick inserted into center comes out clean. Cool for at least an hour and enjoy!
P.S. If you've got kids, employ them to make decorations out of leftover crust for the pie edges. They bake a beautiful, artful golden brown treat.