Electric Lunchbox #68: Pumpkin Pie

Still on my infatuation with pumpkin…this time we’ll be making a pumpkin pie! A personal sized, good for 2-4 servings, piece of a Thanksgiving tradition.

That serving number depends on your desire to share though, and if it is a single serving for you, then that is totally fine too! 😊

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Crust:

1/2 cup graham cracker crumbs

1 teaspoon brown sugar

2 tablespoons melted butter

Filling:

3 tablespoon brown sugar

1/8 teaspoon salt

3/4 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon each of ginger, cloves, and nutmeg)

1 large egg

1/4 cup canned pumpkin

1/4 cup evaporated milk

Procedure:

1. Line the large or medium bowl of the ELB with parchment cut to fit.

2. For the crust: mix all ingredients together and press onto the prepared bowl. Set aside

3. For the filling: Mix everything in a small bowl until combined. Pour over crust and cover with foil.

4. Place in the ELB base. Add 3 ELB cups of water to the base, cover and let steam until done, about 1 hour.

5. Carefully remove cover and check if pie is done, it should be firm and not jiggly.

6. Cool on a wire rack completely and refrigerate at least 1 hour.

7. Turn out onto a dish, remove parchment paper then invert on a serving dish.

8. Pipe with whipped cream if desired, before serving. (I didn’t have any on hand so I did without.)

9. Enjoy!

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