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Simple Pumpkin Pie with Graham Cracker Crust CLINTON KELLY

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So tasty!

ingredients
GRAHAM CRACKER PIE CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter (melted)
1 teaspoon Kosher salt
PUMPKIN PIE FILLING:
1 15- ounce can pumpkin puree
2 large eggs
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon Kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 12- ounce can evaporated milk
WHIPPED CREAM:
1 cup heavy cream
2 tablespoons confectioner’s sugar
1 teaspoon vanilla extract

directions
In a 9-inch pie plate, add store-bought pie crust. Fold over edges of pie crust and crimp.
In a large bowl, add pumpkin pie mix, evaporated milk and eggs, or ingredients indicated on back of pie mix can. Stir to combine. Pour mixture into pie shell. Bake according to package directions.
Allow to cool. Slice and serve.
Tip: Serve with your favorite store-bought whipped topping!

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