Homemade pumpkin pie in a flash

During the holiday season there is almost always one opportunity or another that requires a baked good of some sort. I used to run to the store before these occasions to pick a gourmet goody, but by the time January rolled around I was cash poor from the many purchases.

These days I keep ingredients on hand to throw together deserts in the blink of an eye for any type of social gathering. One of my favorite winter treats is pumpkin pie, I love to bake it almost as much as I love to eat it. Fortunately pumpkin pie is easy to make and can be almost healthy if you keep fresh fillings on hand.

In September and October I start the process by purchasing fresh pumpkins to cook and then freeze for pie filling. November first is a great day to buy pumpkins on sale for a dollar or less. After I have prepared the filling, I freeze it in two cup increments, the average size of a small can of pie filling, for later use. Then if I am feeling really motivated I will make up a bunch of pie crust dough and mold it into pie pans and then freeze these. If I am feeling lazy I just buy a bunch of pre-made crusts on sale and toss them in the freezer.

When I know that either the kids or I have a bake sale or school dinner to attend I will remove the pumpkin filling and pie crust from the freezer and then follow the directions I long ago scavenged from a Libby's pie filling can. This I improvise with a few more spices and by substituting sweetened condensed milk for evaporated milk. And if I am feeling particularly motivated I will go ahead and make enough filling for several pies and then freeze the pre-made mixture so that next time all I have to do is thaw it and pour it straight into a pie shell. When all is said and done I have vary little work to do once it comes time to bake and enjoy the pies. This process definitely proves that a little preparation goes a long way towards a lot of enjoyment.