Saturday, December 01, 2007

Pumpkin pie for breakfast

And lunch.

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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