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Pumpkin Pie with Graham Cracker Crust

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An easy way to enjoy pumpkin pie without the mess of making your own crust!

Ingredients

Scale
  • (2) 9″ graham cracker pie crusts
  • 2 cups pumpkin puree
  • ⅔ cup packed light brown sugar
  • 3 eggs, lightly beaten
  • 1 1/2 cups half-and-half
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • ¼  teaspoon ground nutmeg
  • ¼ teaspoon freshly ground black pepper

Instructions

Preheat the oven to 350. (Or 325 if you have an oven that runs hot). In a large bowl, mix together the pumpkin puree, brown sugar, beaten eggs, salt and spices. Mix until well combined. Pour equally into the two 9″ graham cracker crusts.
Cover the edges with foil to prevent burning and place on top of a baking sheet for stability.
Bake at 350 for 40-50 minutes until a toothpick comes out clean. Cool slowly at room temperature. Once it comes to room temperature, refrigerate any leftovers.

Find it online: https://www.weaversorchard.com/pumpkin-pie-with-graham-cracker-crust/