Easy Pumpkin Pie -- in case you can't wait for a "real" pie, like me... :P

  Ok, so I really eat pumpkin-pie-spiced pumpkin all year long...  :P  But sometimes you just need a quick real version of pumpkin pie, with a crust and everything.  :)  So I thought I'd share the 'recipe' I made up to fix my occasional 'real' pumpkin pie craving.

  Enjoy!  And leave a comment to let me know if you try it out.  :)


  Recipe:

     -Crust-
1/2 cup   rice flour  (or regular flour)
1/4 cup   baking Stevia or sugar  (or 1/2 to 3/4 tsp. powdered Stevia)
1/2 tsp.   salt
sprinkle   cinnamon  (optional)
1 Tbsp.   rolled oats  (optional)
1 to 2 tsp.   coconut oil, or butter, melted
2 to 3 Tbsp.   almond, rice, coconut, or other milk
   Mix flour, Stevia, salt (and cinnamon/oats if desired) together.  Add melted coconut oil, mix well into flour mixture.  Add milk, starting with 2 Tbsp. and adding more as needed to get a crust-like texture.  Press crust gently to bottom and edges of bowl (using the back of a floured spoon or your fingers); crust may not come all the way up the edges of the bowl.
  Place crust in freezer for a few minutes, until hardened.

     -Filling-
1 cup   canned pumpkin, unsweetened
1/4 cup   baking Stevia or sugar  (or 1/2 to 3/4 tsp. powdered Stevia)
1/4 tsp.   salt
dash   nutmeg
lg. dash   ground ginger
sprinkle   allspice, or ground cloves
1/2 to 1 tsp.   cinnamon
1/2 cup   almond, rice, coconut, or other milk
1 Tbsp.   raisins  (optional)

  Mix pumpkin, Stevia, salt, and spices. (and raisins if desired)  Add milk and mix well.

  Spoon pumpkin into crust, and enjoy immediately.  :)  Top with whipped cream or Rice Whip if you like.

  (For a different, baked version:  Make sure you're using a bowl that can be heated.  If baking, try adding a Tbsp. or so of hulled millet (NOT millet flour) for a fun texture, before pressing crust to edges of bowl and baking.  Bake crust lightly [instead of putting it into the freezer] at 325 for a few minutes, until golden.
  Add 1 egg to pumpkin mix, and adjust milk to 1 to 2 Tbsp. then bake until toothpick inserted off-center comes out clean.)

 (this isn't my picture -- it just might look something like this when baked. :) )