I was going to make my pumpkin pie and apple pie for Thanksgiving, but my aunt bought the wrong type of pie crust so we made do with just two graham cracker crust pumpkin pies. I wrote down the directions for how to make both types of the pie below, since the graham cracker crust is already cooked and doesn’t need to be baked for that long. I want to eventually make my own homemade regular pie crusts, but right now I’m lazy and those store-bought pie crusts in the refrigerated cookie dough section are just so darn convenient.
I don’t remember where I picked up this recipe from, but I’ve been making it for the past few years and I absolutely love it because it’s yummy and super easy to make. I like to pop a slice in the microwave to warm it up then top it with a scoop of vanilla ice cream and whipped cream. Give it a try and hopefully it can become a new addition to your holiday season!
(makes 1 9-inch pie)
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 large eggs
2 teaspoon ground cinnamon
2 teaspoons Pumpkin Pie Spice (you can find it in the spice aisle–it’s a combination of nutmeg, cinnamon, allspice, and ginger)
1/2 teaspoon salt
1 (9 inch) unbaked pie crust or graham cracker crust
- Preheat oven to 425 degrees F (if using a graham cracker crust, preheat to 350 degrees F).
- In a medium pan over low heat, heat up pumpkin, spices, and salt. Pour the mixture into a bowl and allow it to cool. Whisk in sweetened condensed milk and eggs until smooth. Pour into crust. Bake 15 minutes (if using a graham cracker crust, bake for 35 to 40 minutes then skip to step 4).
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
- Cool. Garnish as desired. Store leftovers covered in refrigerator.