Yes, friends, that time of year is upon us again. Tables laden with pies and cakes and all those things that make us drool and curse our allergies. BUT, this year, there is a bright spot in all that gloom!
My wonderful husband has done it again! Welcome back to holiday desserts!
He was determined to not have me left out of desserts this year and came up with this variation of my favorite pumpkin pie.
1 can pumpkin(your favorite brand)
2 eggs
1 1/2 cup sugar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 1/4 cup vanilla almond milk
pie crust nabisco graham crackers (these are dairy free, you can also use your favorite gluten free pie crust recipe!), crushed and your favorite butter substitute
baking instructions
crush the crackers and add your softened butter until it is sticky enough to hold a crust. Line a pie pan with it and chill while you make the pie filling
In a small bowl, mix sugar and spices. In a larger bowl, whisk the eggs, then add the pumpkin. After combining, add the sugar/spice mix and then slowly add the milk, mix thoroughly.
preheat oven to 425.
Pour your filling into your crusts (yes, this will make 2 pies!)
bake for 15 minutes, then reduce your oven heat to 350 and continue baking for another 50 minutes or until a knife comes out clean in the center.
cool 2 hours then ENJOY!
I couldn't wait to try this one and ate it warm.
AMAZING!!!!
The only thing missing was the whipped cream topping. He has that far off look in his eyes contemplating how he can remedy this!
There is nothing on earth more enchanting than a good man who loves to cook.
