Pumpkin Pie

I found this recipe here and thought it looked pretty good. It has a very simple crust and has the great flavor of pumpkin pie. I needed something quick and easy to take the kids for their Thanksgiving lunch and this did the job! The only changes I made was that I used Cool Whip instead of the sour cream and honey topping and I did not have any evaporated milk, so I used 2/3 C dry milk powder and 3/4 C water as a substitute.


Pumpkin Pie bars

For the crust:
1 1/4 c rice flour mix
1/4 t xanthan gum
1/2 c brown sugar
a pinch of salt
a stick of butter
1 T milk, water, or eggnog (!)

For the filling:
1 can pumpkin (15 oz)
3/4 c brown sugar
a pinch of salt
1 t cinnamon
a big pinch of ginger and clove and nutmeg
2 eggs
1 can evaporated milk (12 oz)

For the topping:
1 c sour cream
1/4 c honey

Preheat the oven to 450. Blend together the first four crust ingredients, then cut in the butter. You can do this in a food processor or by hand. Stir in whatever liquid you're using, and press into a greased 8x8 pan and set aside.
Stir together pumpkin, sugar, spices and eggs, then stir in the milk. Carefully pour over the crust and bake 15 minutes, then reduce the heat to 350 and bake for another 45-50 minutes until set.
Let cool. Combine the sour cream and honey, and pour carefully over the top. Cool to room temperature.