Pumpkin (barefoot photos)

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.

INGREDIENTS

Pumpkin Pie (barefoot photos)

2 cans (15 oz. each) pumpkin

1 c. sugar

2 eggs

1 can evaporated milk

a dash or 2, depending on your taste, ground

cinnamon, ginger, & cloves

1 unbaked pie shell ~ optional

DIRECTIONS

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.