Easy Eggless Spicy Pumpkin Pie |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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An adapted version of the Eagle brand pumpkin pie recipe and Rosemarie Emro's recipe from Bakin' Without Eggs. This version uses a ready-made graham cracker crust to make the process even easier. Ingredients:
14 ounces sweetened condensed milk |
15 ounces pumpkin puree |
2 tablespoons cornstarch |
1 teaspoon vanilla extract |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/2 teaspoon allspice or 1/4 teaspoon clove |
1/4 teaspoon nutmeg |
1 prepared graham cracker crust (9-inch) |
Directions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together sweetened condensed milk, canned pumpkin puree, cornstarch, and spices. Pour into graham cracker crust.
3. Place the pie crust tin on a cookie sheet, and bake on the center rack for 50-60 minutes or until pie filling appears firm. Chill for several hours or overnight before enjoying.
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