I tend to be wary of desserts that don’t involve chocolate (what’s the point?), but this pumpkin pie (a family recipe) is rich and delicious enough to convince me otherwise.

I doubled the recipe because I was making two pies (one for us, one for Stephen and Dave), but it’s still an incredibly cheap and easy dessert to make. I already had the spices in my cabinet and a few eggs in the refrigerator, so all I had to buy was the pumpkin, the evaporated milk, and the pie crusts (yes, I use frozen pie crusts, because they taste exactly the same as fresh ones to me and I’m lazy), which totaled about $8. For two!