Y’all do know that one can make pumpkin pie without the pie, right? And that as soon as that delightful buttery refined-flour-containing crust is gone, the healthiness quotient goes up immensely? And that you can also dispense with some of the more decadent things in the pumpkinny part that make it not as healthy?
Beat 2 eggs and 1/2-2/3 cup sugar (brown or white) till frothy (Sometimes at this stage I also beat in a little powdered milk; makes the mixture stand up better…)
Add 1 can pureed pumpkin (not pumpkin pie mix!) and up to 2 tsp pumpkin pie spices (like maybe 1 tsp cinnamon, 1/2 tsp each ginger and nutmeg; maybe some ground cloves too?); beat well.
Add 1 cup milk, mix in. (Some recipes say use a can of evaporated milk; you don’t really need it, just like you don’t really need the powdered milk, it just thickens it a bit and helps it to set.)
Pour into ramekins or a round casserole-y thing; bake at 350 for about an hour till just set in the middle but hopefully before it cracks.
Okay, look at those ingredients–pie, eggs, milk, spices. A reasonable amount of sugar, but not too much. You could probably substitute honey for the sugar and it might add a nice flavor; I’ve never tried it, but I sort of recall my mom doing something like that when I was a kid. The pies tasted a little…different…but still good. (Then was the year she grew white pumpkins; the pies that year were just ugly, sort of mutant-puke-green colored, but they tasted delicious…)
This is one of my winter staples, and I’m making it now to begin to pare down my pumpkin collection, obtained all those times when I went shopping and thought, “oh crud, do I have any canned pumpkin at home??” and got a can just in case.