My easiest (square) pumpkin pie

I love pumpkin pie, but I have never been a fan of, or  fast at making pie crusts.  Enter the press-in crust.  Put it in a square pan.  Voila!  Quick and easy pumpkin pie that anyone can make, and because it is cut into squares instead of wedges the crust is less likely to break off, making for a prettier piece served.

Crust:

1 cup almond flour (whole wheat flour works great too)

1/4 tsp salt

1/2 cup rolled oats

1/2 cup brown sugar

1/4 cup butter

1/4 cup coconut oil

Blend dry ingredients.  Melt butter and coconut oil, then mix into dry ingredients.  Press into a 9×9 pan.  Place pan in oven, then start pre-heating it to 450.  Bake while oven is preheating for 15 minutes while prepping the filling.

Filling:

1 can pumpkin puree

3 eggs

1 cup milk

1/2 cup brown sugar

1 tsp vanilla

1 tsp cinnamon

1 tsp ginger

1/4 tsp cloves

if desired:  pecan pieces, instant coffee granules, or chocolate chips can be added for a fun, unique flavor

Mix together.  Pour over hot crust.  Bake at 450 for 10 minutes, then reduce to 350 and bake for 40 minutes more, or until an inserted knife comes out clean.

Serve cool with a dollop of real whip cream.

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