Pumpkin Pie with Oreo Crust

So Easy!

I made one crust this year from scratch but I have been mainly popping everything into these easy to store, easy to cook with graham cracker and assorted crusts.   This would be breakfast food if made with whole wheat flour.

• Pre-heat oven to 425 degrees.
• Libby's or any generic 100% pumpkin in a can.   If you have pumpkins go for it!   Chop off the crown, scoop out the seeds, chop the pumpkin, slice off the peel,  steam until mashable and then-
• Mix in a bowl with 2 eggs.
• Evaporated milk, hmmm about 1/4 cup.
• Honey, Guava, Maple syrup, sugar or Splenda for cooking 1/2 cup or to taste.
• Some salt
• Cinnamon
• cloves
• ginger
• Spatula into Oreo crust.
• Sprinkle cinnamon on top.
• Bake for 15 minutes.

My husband and I were just discussing the real amounts of sugar in this pie.   Great for a dessert but not if you are cutting calories or sugar.   The pie filling has 4 grams per serving 3 1/2 servings per can.  Evaporated milk has sugar and the crust is 7 grams a slice.   If you are having sweets, then this is the one to blow it all on.  So good.

My pumpkins were actually Harlequin squash as pictured.   How come I don't know what my seeds will turn into?   This would be a compost bumper crop.