Easy Pumpkin Pie Recipe
The hardest part about making pumpkin pie is getting the crust right. With this easy pumpkin pie recipe, you don't have to worry about that, because it starts with a frozen pie crust. Crushed pecans and graham crackers provide a barrier to keep the pie crust from getting soggy. To make this pie healthier, use a whole wheat frozen pie crust. You can find them in specialty grocery stores.Prep Time: 10 minutes
Cook Time: 65 minutes
Ingredients:
- 1 9-inch frozen pie crust, thawed according to package directions
- 1/2 cup crushed graham crackers
- 1/2 cup finely chopped pecans
- 2 large eggs
- 1 15 oz. can pumpkin puree (unsweetened, not pumpkin pie mix)
- 3/4 cup sugar
- 1 12 oz. can evaporated milk (skim is okay)
- 1 tsp. cinnamon
- 1/2 tsp. kosher salt
- 1/2 tsp. nutmeg
- 1/2 tsp. ground cloves
Preparation:
- Preheat oven to 425 degrees F.
- Mix graham cracker crumbs and chopped pecans. Press into bottom and up the sides of thawed pie crust, forming a thin layer on top of the pie crust.
- Whisk the eggs in a large bowl. Add the remaining ingredients. Pour into prepared crust.
- Bake 15 minutes. Reduce temperature to 350 degrees F. Bake another 35-50 minutes, until a knife inserted one inch from the edge comes out mostly clean. The center of the pie will still look wet and be jiggly.
- Cool completely (2-3 hours) before serving.
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