Here’s a late addition to the pumpkin palooza post. Pumpkin pie. I lightened the recipe by using evaporated fat-free milk instead of cream and made a fast and easy graham cracker crust using liquid vegetable oil instead of the traditional, full fat pie crust. This recipe makes two, 9 inch pies, one for dessert, and in our family, one for breakfast the next day.
Creamy Pumpkin Pie with Graham Cracker Crust
- 3 cups graham cracker crumbs
- 4 1/2 tablespoons canola oil
- 4 tablespoons sugar
- 1 1/3 cups sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 4 eggs
- 1 (29 ounce) can pumpkin
- 2 teaspoons vanilla
- 2 (12) ounce cans evaporated fat-free or low-fat milk
Heat oven to 350 degrees. Process graham crackers in food processor to get 3 cups of crumbs. Pour into a mixing bowl. Add oil and sugar. Mix until combined. Divide crumb mixture into two 9-inch pie plates and press with the back of a spoon going up the sides of the pan. Bake for 5 minutes, just to set the crust. Don’t over bake the crust or it will get too brown when baking the pies.
Increase oven temperature to 425 degrees. Combine sugar and spices in a small mixing bowl. In a large bowl, beat eggs. Stir in pumpkin, sugar-spice mixture, and vanilla. Gradually add evaporated milk. Whisk until smooth and creamy. Gently pour into baked pie shells. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 40-45 minutes or until pie is set in the middle.
Note: This pie is very easy to make but if you’re really in a hurry, you can use store-bought graham cracker pie crusts. No need to pre-bake them, just add the pumpkin pie filling and bake as directed above.