I’m not lazy, I’m clever!
Ha ha, I think cooking should be easy and good for you, like low-impact aerobics.
I love crockpot and roast-in-a-bag meals, and now I’ll share my secret labor-lite pumpkin pie recipe. It is a very forgiving recipe!
Bake the pumpkin in the oven. No, there’s no reason to gut, peel, dice, and boil the pumpkin.
Bake it. The seeds will become scoopable, the pumpkin flesh will fall away from the peel.
Dump into a blender:
1 cup brown sugar
1 cup pumpkin
1 small can of evaporated milk
ginger, cinnamon, nutmeg to taste.
Pour into a pie crust (learning to make my own will be my new year’s resolution). Bake at 425 for 15 minutes, then reduce heat to 325 until a knife comes out clean (ca. 40 minutes).
This recipe makes a light custard-like pie. Top it with toasted nuts or frozen yogurt to keep it on the healthy side. for a gluten-free option cook the filling in ramekins or glass baking pans as a pudding or flan.
This is a delicious way to have a dessert with protein and vegetables in it. We also eat it for breakfast! If I make it often (ahem, it’s harvest time), I change up the spices or drizzle it with homemade caramel or chocolate. If you try it, tell me in the comments what you did to mix it up!