Step 1: What You'll Need:
Cookware: (which would be the non-eatable stuff)
1. Oven (naturally)
2. 9” Round Glass Pan
3. Medium Sized Bowl
4. Can Opener (of course, how else would you get the cans open?)
5. Spatula (not mandatory but helpful)
6. Spoon of Your Choice (I’m using my favorite in this instructable)
* Optional fill-in-the-blanks
1. 1 Can 100% Pure Pumpkin
2. 1 14oz Can Sweetened Condensed Milk
3. Quick Oats (1 min cook)
4. Small Marshmallows (Kraft Jet-Puffed is gluten free)
5. Chopped Walnuts (not in picture)
7. 2 ½ Teaspoons Pure Almond Extract* (can substitute with Vanilla)
8. 1 Teaspoon Cinnamon*
9. ½ Teaspoon Apple Pie Spice*
*Guesstimated measurements because I’m a memory cook, I don’t actually go by a recipe when making this pumpkin pie myself.
Step 2: Pan Preparation
Take stick of butter and smear directly to bottom and sides of the pan. No need to completely cover it, so don’t get too carried away.
Sprinkle Oats in the pan, making sure to get all the buttered surfaces. If you need you can pick up the pan and bounce it around to cover the pan more evenly, spinning it in a circle at the end to settle the oats.
Dust the oats with cinnamon and place pan to the side.
Step 3: Pumpkin Pie
Step 4: And to Top It Off...
Step 5: Bake and Serve
If you’re not sure whether the pie is done the marshmallows are a good indication. They should be toasted, but not burnt. Remember, this pie has no ingredients that require cooking, so you could eat it uncooked if you had the mind to (although, I much prefer my pies not to have the consistency of soup).
Once it’s done, take it out of the oven and let it cool for a few minutes to eat, or top with ice cream and enjoy immediately.
Note: Pie does get firmer after refrigeration.
Unfortunately, there are some tasty desserts that just don’t look quite so good in pictures; I think this just happened to be one of them. But it does look better after putting ice cream on top (butter pecan featured in the picture).
Hope this has contributed to the cooking community!