Not a cookie, but what Christmas is complete without pumpkin pie? This recipe is both insanely delicious and quick to prep -- ~10 minutes and it's in the oven. Why by the "pumpkin pie mix in a can" when you can make a more delicious (and less sugary, IMHO) pie yourself? The hubs, who is a self-confessed anti-sweets person, will eat a whole pie by himself over the weekend. It's good for dessert, it's good for breakfast (yes! breakfast!), and you can even convince yourself it's good for YOU (think of the vitamin A! the calcium! the protein!). And, in the spirit of The Naptime Gourmet, I insist you use store-bought crust. Delicious (and cheap) I-come-in-my-own-pan varieties can be found at 2 for less than $2.50 at any grocery store. Adapted from the Better Homes & Gardens cookbook.

1 9" frozen in-its-own-pan pie crust
1 15-oz can of pumpkin (NOT pumpkin pie mix)
2/3 c sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
3 slightly beaten eggs
1 5-oz can evaporated milk
1/2 c milk

1. Preheat oven to 375.
2. Combine pumpkin, sugar, and spices in a large mixing bowl. Add eggs, stirring lightly until just combined. Stir in evaporated milk and then milk; mix well
3. Place empty pie crust on a cookie sheet in preheated oven. Carefully pour pie filling into crust.
4. Bake, monitoring crust for browning, like so: bake for 20-25 min or until crust is golden. Once desired level of goldenness is achieved, make an aluminum-foil tent for your pie(tear off a sheet of aluminum foil big enough to cover entire pie. Make a stiff crease down the middle, then open sheet again. Place over pie). This will prevent further browning. Bake for an additional 25-35 min, or until knife inserted near center comes out clean.

Categories: pies