Not Your Grandma’s Pumpkin Pie-Better!
When it comes to Pumpkin Pie, a trip to Bakers Square was all it took growing up. Baking can be fussy, or it can be a memory making tradition. Just a few easy steps and you’ll be making your own homemade pumpkin pie too. PLUS you’ll find this one is much more “figure-friendly” than other recipes out there. Creamy yet firm pumpkin deliciousness and full of that seasonal pumpkin spice! This is a knock-out dessert for Thanksgiving!
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
Crust
- 12 whole graham crackers (6 to 7 ounces), or 1 1/2 cups graham cracker crumbs
- 1/4 cup coconut sugar or granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 1 can ( 15 ounce) pure pumpkin puree
- 1/3 cup sweetened condensed milk
- 1/2 cup brown sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
The easy part! Preheat oven to 350 degrees.
Mix all ingredients together until silky smooth.
Pour into crust. Leave the store bought crust inside it’s tinfoil and place onto a cookie sheet.
Bake for 50-60 minutes until middle is slightly firm.
Cool and top with your favorite whipped cream. Serve warm or cold! Even better the next day!
- Amount per serving
- Calories0
- % Daily Value*
