Not Your Grandma’s Pumpkin Pie-Better!

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
  • Cuisine
    • American
  • Course
    • Dessert

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
1

The easy part! Preheat oven to 350 degrees.

2

Mix all ingredients together until silky smooth.

3

Pour into crust. Leave the store bought crust inside it’s tinfoil and place onto a cookie sheet.

4

Bake for 50-60 minutes until middle is slightly firm.

5

Cool and top with your favorite whipped cream. Serve warm or cold! Even better the next day!

  • Amount per serving
  • Calories0
  • % Daily Value*

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