The pumpkin pie is a favorite holiday dessert for Thanksgiving and Christmas.

The finished product After eating some

Crust

Ingredients

  • 1.5 cups (350 ml) finely ground graham cracker crumbs
  • ⅓ cup (80 ml) white sugar
  • 6 tablespoons (85 g) unsalted butter, melted
  • 1/2 teaspoon (2.5 ml) ground cinnamon (Optional)

Instructions

  1. Crunch up the graham crackers
  2. Combine in a mixing bowl and mix
  3. Bake for 10 minutes or so
  4. Let cool for at least ten minutes

Pie

Ingredients

  • 1 can pumpkin pie mix
  • 1 tablespoon cornstarch
  • 1/2 teaspoon (2.5 ml) cinnamon
  • 1/2 teaspoon (2.5 ml) ginger
  • 1/2 teaspoon (2.5 ml) nutmeg
  • 1/2 teaspoon (2.5 ml) salt
  • 1.5 tablespoon (7.5 ml) melted butter
  • 1.5 cups (350 ml) milk OR 12 oz. evaporated milk
  • 1 cup (240 ml) sugar
  • 1/8 cup molasses
  • 2 eggs (beaten)

Instructions

  1. Preheat oven to 450℉ (230C)
  2. Sift sugar, cornstarch, salt, cinnamon, ginger, and nutmeg together.
  3. Mix in the pumpkin mx
  4. Add eggs, beaten, melted butter, mlasses, and milk.
  5. Line a 9-inch pie dish with the pie crust and pour in contents
  6. Bake at 450℉ for 15 minutes then reduce temperature to 350℉ (175C) and continue to bake for 50 minutes.

Provenance

This recipe is from the pumpkin puree can!