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.
- 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
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