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Rudy’s Recipe: (Laura’s Favorite) Pumpkin Pie

Since this weekend is Halloween I wanted to share one of my favorite pumpkin pie recipes. One of the reasons I like this recipe so well is because you use graham cracker pie crust instead of regular crust; I’m not a huge crust fan so that’s just fine with me!

You can make them at home and bring ’em with you while camping. Or if you’re staying in a rental make them there and bake in the oven. And it does make two pies so freeze one … they freeze really well and taste great after thawing. My husband can attest to this.

Pumpkin Pie


You Need:

  • 2 HONEY MAID Graham Pie Crusts (6 oz. each)
  • 3   eggs, beaten, divided
  • 1 can (29 oz.) pumpkin
  • 1-1/2 cups  half-and-half
  • 1/2 cup granulated sugar
  • 1/2 cup  packed brown sugar
  • 1-1/2 tsp. pumpkin pie spice
  • 1 tsp.  ground ginger

Make ‘Em:

Heat your oven to 400°F.

Brush crusts lightly with some of the egg. Bake 4 min. Meanwhile, mix remaining eggs with all remaining ingredients until well blended.

Pour into crusts.

Bake 15 minutes. Reduce oven temperature to 350°F and then bake an extra 40 to 50 minutes or until knife inserted in centers comes out clean. Cool completely.

– Recipe courtesy of KraftRecipes.com

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