Pumpkin Pie With Graham Cracker Crust

Indulge in the goodness of homemade pumpkin pie hugged by a delectably crisp and buttery graham cracker crust.

In a large bowl whisk together your pumpkin puree, evaporated milk, eggs, and sugar until combined and smooth.

Whisk in your spices, vanilla, and salt.

Place your prebaked graham cracker crust in the pie dish over top of a rimmed cookie sheet. Pour your pumpkin pie filling in to your crust.

Bake your pie at 425 for 15 minutes then reduce your heat to 350 degrees F and bake for 40 minutes. Your pie should still be jiggly.

When your pie is done baking, turn your oven off and crack the oven door open with the pie still inside. Allow pie to cool like that until it is room temperature, then place in your fridge until cool. Slice and enjoy!