This title deserved a “!” because it was delicious! I was my usual self when it came to the recipe I was working with; did I follow it? Not much. My mother was joking at the Thanksgiving dinner table tonight that only 2 of her 4 daughters actually followed recipes. Oh well! One daughter (not me) is gourmet food-obsessed. I’m creative out of necessity, I’m sure you know my struggle. Oh, and since my back is currently causing me extreme pain, I bought the pie crust. Mi-Del brand gluten free graham cracker crust at Woodman’s on a 2 for $5 sale. I’m sure I’ll come up with a recipe for a more delicious one at some point, but today was not that day.
Preheat oven to 375 degrees F
Filling (makes enough to fill the pie, and then another cup+ to bake separately in a little Corningware bowl with a streusel top, because this is just too delicious to waste)
Whisk together just under 2 c of pumpkin puree (15 oz can), 2 large eggs + 1 large yolk and 2/3 c. organic brown sugar.
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1/4 tsp ground black pepper
Mix it up, then add
1 c. of dairy free Rich Whip (1 small carton from frozen section), or 1 c. of Mimicreme or cashew cream
1/2 c. of Silk (or SoDelicious) Eggnog
Whisk until smooth.
Pour into graham cracker crust (don’t fill all the way to the top)
Slide into oven (carefully!) and bake until firm…let it go 50 minutes, then check it…I had to do 70 minutes total.
Let it sit until cool to the touch, then refrigerate for a couple of hours.
Serve with RichWhip and a little pumpkin pie spice on top. It’s delicious, even with a store-bought crust.