As the leaves start to change colors and the air becomes crisp and cool, it’s time to indulge in some delicious fall flavors. And nothing screams fall more than a warm, comforting slice of pumpkin pie. While making a pie from scratch may seem daunting, using a premade graham cracker crust can make the process much easier. In this article, we’ll share our favorite pumpkin pie recipe with a premade graham cracker crust that will be sure to impress your friends and family.
Ingredients:
- 1 premade graham cracker crust
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions:
- Preheat your oven to 425°F.
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the mixture into the premade graham cracker crust.
- Bake for 15 minutes.
- Reduce the oven temperature to 350°F and continue baking for 35-40 minutes or until the center of the pie is set.
- Let the pie cool completely before serving.
Nutritional Information:
One slice of pumpkin pie (1/8th of the pie) contains approximately:
- Calories: 290
- Total Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 60mg
- Sodium: 300mg
- Total Carbohydrates: 42g
- Dietary Fiber: 2g
- Total Sugars: 32g
- Protein: 7g
Cooking Time:
Preparation time: 10 minutes
Cooking time: 50-55 minutes
Equipment:
- Large mixing bowl
- Whisk
- 9-inch pie dish
- Oven
Serving Suggestions:
Serve your pumpkin pie warm or cold with a dollop of whipped cream on top. You can also add a sprinkle of cinnamon or nutmeg for extra flavor.
Variations:
You can add a variety of toppings to your pumpkin pie to make it your own. Try drizzling caramel sauce on top or adding a crumble topping for some extra crunch. You can also add in some chopped pecans or walnuts to the filling for added texture.
Substitutions:
If you don’t have a premade graham cracker crust, you can make your own by crushing graham crackers and mixing them with melted butter and sugar. You can also substitute the sweetened condensed milk with evaporated milk and sugar, but you may need to adjust the sweetness to your liking.
Storage:
You can store your pumpkin pie in the refrigerator for up to 4 days. If you want to freeze it, wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator before serving.
Tips:
- Make sure to let your pumpkin pie cool completely before cutting into it to avoid a runny filling.
- If your crust is browning too quickly, you can cover the edges with foil to prevent burning.
- For a smoother filling, you can blend the mixture in a blender or food processor before pouring it into the crust.
Notes:
This pumpkin pie recipe is perfect for Thanksgiving, Halloween, or any fall gathering. It’s easy to make and always a crowd-pleaser.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin instead of canned. Simply roast a small pumpkin in the oven, scoop out the flesh, and puree it in a blender or food processor. You will need about 2 cups of puree for this recipe.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by using a vegan-friendly graham cracker crust and substituting the sweetened condensed milk with coconut milk or another non-dairy milk alternative. You can also use a flax egg or other egg substitute instead of the eggs.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using a gluten-free graham cracker crust or making your own crust with gluten-free graham crackers.
Personal Thoughts:
This pumpkin pie recipe with a premade graham cracker crust is one of my favorites. It’s easy to make and always turns out delicious. The combination of spices and sweetened condensed milk creates a creamy and flavorful filling that pairs perfectly with the crunchy graham cracker crust. I love serving this pie with a big dollop of whipped cream and a sprinkle of cinnamon on top. Give this recipe a try and I’m sure it will become a staple in your fall baking repertoire.