easiest pumpkin pie ever

I've always been a bit intimidated by the art of pie-making. Gorgeous crusts with little maple leaf cutouts, latticed tops...it's awesome, but my version would probably end up on failblog.

I have visions of my mom rolling out her crust to just the right thickness, folding it into quarters, carefully lifting it into her pie plate and crimping the edges. Lovely. When I try, the dough sticks to the counter or rips en route to the plate.

Guess what? This dough presses in. Seriously. No rolling, folding, or nail-biting. This is the easiest pie I've ever made. Done and in the oven in twenty minutes tops, barring interruptions.








Easiest Pumpkin Pie
developed with input from edible perspective and simply recipes

For the filling:
2 cups pureed pumpkin
½ cup coconut milk
½ cup soy or almond milk
½ tsp vanilla
2 eggs plus the yolk of a third egg
1 cup brown sugar
½ tsp salt
2 tsp cinnamon
1 tsp ginger
¼ tsp nutmeg
¼ tsp cloves
¼ tsp cardamon

Mix together the sugar, salt and spices with the eggs. Then add the pumpkin, milk and vanilla. Your filling is ready. :)

Preheat your oven to 425 degrees F. 

For the crust: 
1 1/2 cups flour {I've tried all purpose and white pastry flour. both work just fine. I'll try ww pastry flour next.}
2 tsp white sugar
1 tsp salt
1/2 cup vegetable oil
2 tbsp milk {your choice}

Combine dry ingredients {make sure the salt is mixed in well} and then add oil and milk. Mix up into a blob, place it in your pie plate and press with your fingers until your plate is covered, bottom and sides. Your crust is ready! :)

Now pour the filling into the crust and place it in the oven! It needs to bake at 425 degrees for 15 mins. Then turn the temperature down to 350 degrees and finish baking {40-50 minutes}.

Remember, your pie needs to cool for a couple hours before you dig into it. And it tastes even better with a dollop of whipped cream.  Enjoy!

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