Ingredients
Method
Crust:
- Preheat your oven to 350 degrees F and spray a regular pie dish with non stick spray and set aside.
- Combine your graham cracker crumbs and butter in a bowl and mix until combined.
- Press your crust evenly on the bottom and up the sides of your prepared pie dish and bake for 10 minutes. Remove from the oven and allow to cool while you make your filling.
Pumpkin Pie Filling:
- Preheat your oven to 425 degrees F.
- 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.
- Cover the sides of your crust with tin foil, do NOT cover the top of the pie filling with the tin foil. This ensures your crust does not burn.
- 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!
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Nutrition
Notes
*Make sure you are buying pure pumpkin puree and not pumpkin pie filling.