Pumpkin Pie with Graham Cracker Crust
Pumpkin pie is a classic fall dessert. If you've never made one before, you may be intimated by it. There's no reason to be scared, though. This recipe for Pumpkin Pie with Graham Cracker Crust is really easy. It uses a premade graham cracker crust, so it's easy to whip up. Just think about how proud you'll be when you cut the first slice of your very first pumpkin pie. You can't beat this easy and delicious pumpkin pie.
- 1 9-inch graham cracker pie crust
- 1 (15-ounce) can pumpkin puree
- 2 eggs
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 (12-ounce) can evaporated milk
Preheat oven to 425 degrees F.
In a large bowl, beat eggs. Add pumpkin, sugar, cinnamon, and nutmeg; beat well. Gradually stir in evaporated milk.
Place pie crust on baking sheet. Pour filling in pie crust and place in the oven. (You may have extra pumpkin pie filling. If so, you can make mini pumpkin pies.)
Bake for 15 minutes, then reduce temperature to 350 degrees F and bake for an additional 40 to 50 minutes, or until knife inserted near center comes out clean.
Cool on rack. Chill if desired.
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