AuthorKristin and Alex- Two Peas in a PodCategoryBaked GoodiesDifficultyBeginnerAs I start to write this excerpt the US elections are coming to an end. I'm stressed and what helps with stress? Puppies, Reese's Peanut Butter Cups, and pumpkin pie. Obviously. Thanksgiving is right around the corner and my family typically has about 8-10 pies for about 30 people. Needless to say, there's still never enough pie. I started making this pumpkin pie recipe a couple years ago. I follow the standard Libby's pie recipe but I like to add some additional spices to help kick it up a notch. The pie is also placed in a graham cracker crust which pairs well with the pumpkin pie mixture to give it a nice soft texture. This also helps get rid of the stressful and difficult task of making crust. I'm all about de-stressing right now and making simple, tasty, holiday recipes. So give it a try and let me know what you think in the comments below!
Preheat oven to 425 degrees.
Combine the sugar, cinnamon, salt, ginger, cloves and nutmeg in a small bowl.
In a large bowl, beat the eggs and add the canned pumpkin and sugar mixture. Beat to combine and then stir in the evaporated milk.
Pour the pumpkin pie mixture in the two graham cracker crusts.
Bake the pies for 15 minutes at 425 degrees. Then reduce the heat to 350 degrees and bake for an additional 35-40 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours and then serve.
16 servings
1 slice
- Amount per serving
- Calories185
- % Daily Value *
- Total Fat 7g9%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 30mg10%
- Sodium 220mg10%
- Total Carbohydrate 28g11%
- Dietary Fiber 2g8%
- Total Sugars 19g
- Protein 3g
- Potassium 157mg4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 425 degrees.
Combine the sugar, cinnamon, salt, ginger, cloves and nutmeg in a small bowl.
In a large bowl, beat the eggs and add the canned pumpkin and sugar mixture. Beat to combine and then stir in the evaporated milk.
Pour the pumpkin pie mixture in the two graham cracker crusts.
Bake the pies for 15 minutes at 425 degrees. Then reduce the heat to 350 degrees and bake for an additional 35-40 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours and then serve.