A Yogin’s Cuisine
Pumpkin pie is loaded with Vitamin A, delicious, and easy to make, so why not enjoy it beyond the holidays?
My version focuses on a deep dish of pumpkin but sometimes I go one step further for a gluten-free version, and make it crust-less. Delicious for dessert or breakfast. Some say it’s better the next day. Let us know how and when you like your pumpkin and if you have a picture, we’d love to post that too.
2 cans (15 oz. each) pumpkin
1 c. sugar
1 can evaporated milk
a dash or 2, depending on your taste, ground
cinnamon, ginger, & cloves
1 unbaked pie shell ~ optional
1. Mix all ingredients except pie shell until smooth
2. Pour into pie shell. Omit this step if going gluten-free
3. Bake in 350 degree oven until center is set (doesn’t jiggle when pie is moved)
4. Cool on rack. Pie will continue to form cracks as it cools. That’s perfectly normal.