October 20, 2012
Good afternoon everyone! I’ve been having a craving for pumpkin pie so this morning I made one. I really love making at least one just before Thanksgiving so I’m not rusty that day, even though I may not make one this year for Thanksgiving. I had my husband take the first bite and he loved it, saying “It’s so smooth!”. I hope you all enjoy and please don’t forget to leave me a comment! Thanks!
Graham Cracker Crust-
1 1/2 Cups of Finely Crushed Cinnamon Graham Crackers
6 Tbsp. Melted Butter
1/3 Cup Granulated Sugar
Preheat oven to 350 degrees.
Place about 1 sleeve of cinnamon graham crackers in a large zip lock bag. Take a rolling pin and mash until the graham crackers are finely crushed. This should measure out to be 1 1/2 cups. Place in medium bowl and add melted butter and sugar, mix well. Press mixture in a 9″ pie dish.
Place in center of oven and bake for 10 minutes.
1 1/3 cup Pumpkin Puree (see my recipe here!)
14 oz. Sweetened Condensed Milk
1 1/4 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1/2 tsp. Ground Ginger
1/4 tsp. Ground Cloves
1 Hot Cup Water
Preheat oven to 375 degrees.
Combine all ingredients in a large bowl and whisk until smooth. Pour into pie dish. Cover pie dish edge with a pie shield or with foil.
Place in middle of oven and bake for 55-65 minutes.
Remove from oven (please note that the middle of the pie may still look a little runny). Let cool. Serve or refrigerate.