I grew up with homemade pie crusts. I have lived my entire adult life having never bought a store bought pie crust. I simply can’t bring myself to it. Once you have tasted the finest of crusts . . . a store bought crust pales in comparison. But sometimes . . . I’m lazy.
Pumpkin Pie in a Bowl
- 2 eggs
- 1/4 tsp. allspice
- 3/4 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cloves
- 1/2 cup milk
- 2 cups cooked pumpkin*
Beat 2 eggs in a wide bowl.
I recommend the wide bowl to minimize spills if your youngster is helping you out. Add all other ingredients.
Please note, that I used palm sugar in lieu of brown sugar . . . because that is just what I do. I try and avoid overly processed sugars.
Bake at 425 degrees for 10 minutes. Then, lower to 350 degrees and cook until custard is hot.
Note: Don’t forget that even dessert can function as a teaching moment. We used our measuring to discuss fractions. It paired quite nicely with what Asher is learning in his Saxon Math.
Since you don’t have to make a pie crust for this recipe, let me challenge you to cook your own pumpkin. You want to look for a sugar or pie pumpkin. In reality, you can use a carving pumpkin, too. I tend to stick to the smaller pumpkins, though.
Slice it in half and have your kiddos scoop out the seeds. (I get so grossed out by the inside of a pumpkin. Shh!!! Don’t tell my kids!)
However, you may find that not all children enjoy emptying the guts of said orange ball.
You can try and persuade your cute kid. . . that they will get to have toasted pumpkin seeds as a salty incentive. (Not to mention, pumpkin seeds are great source of minerals and protein.)
Place pumpkins concave in an 8×13 glass pan filled with 1/2 inch of water. Bake at 350 degrees for one hour or until soft.