This recipe tastes like it was made for your solar cooker. Enjoy the taste of fall all year around with this simple to make recipe.
Yield: 4 servings
Prep Time: 25 minutes
Total Time: 1 hour 20 minutes
1 sleeve of graham crackers
1 stick of butter, room temp
Don’t open the graham crackers. Just smash them up in the package. Use your hand, a rolling pin, whatever, just reduce it to crumbs. Once crumbed, toss them into a bowl with the soft room temp butter and mix it all together. In a lot of pie crust or biscuit recipes, you want the butter to be cold and diced because you don’t want it to melt until its in the oven. Well make that later but for this it can be room temp because the graham cracker flour is already cooked. This could take an entire blog post just getting into the technicality of baking with shortening and why its called shortening but I would totally lose your guys attention so if you’re interested in getting lost in a food Wikipedia hole for the next several hours, click here: http://www.foodtimeline.org/shortening.html
Pie Filling Ingredients:
½ cup sugar
1 tsp pumpkin pie spice
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 c heavy cream
Mix the egg first just to make sure all the yolk and white is mixed then add your cream. Then every thing else and mix until its uniform. You can add this all in any order and it will be fine. But if you toss the spices into the pumpkin, you might get a big clump, or if you toss them on the eggs, they’ll tend to clump a little.
Line the insert with parchment and pack the crust down in there. At the ends, make little mounds, kind of like building a barricade for a sand castle. This will help keep all the filling in. Pour in the filling and bake for 35-40 minutes. Just lift the parchment out and serve with whipped cream.