So, did you know you could make pumpkin pie without condensed milk and even without tofu? Or that you could put it in a chocolate graham cracker crust?
That's what Joe did for me Thursday night. He used the ugly squash custard recipe, substituting canned pumpkin for the squash. It was probably about 2 cups pumpkin.
I know the ready-made graham cracker crusts are supposed to be for no-bake pies. But as long as the filling is liquidy enough, they come out great in the oven. This one had a fudgy-brownie like consistency on the bottom. Delish!
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