Pumpkin Pie Kit

11 ingredients
3 steps

Ingredients

  • 2-1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 2/3 cup butter, melted
  • 2 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mace or nutmeg
  • 1/2 teaspoon ground cloves

Directions

  1. 1
    Preheat oven to 425°. In a small bowl, mix graham cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of 2 greased 9-in. metal pie plates. Bake until lightly browned, 5-7 minutes. Cool on a wire rack.
  2. 2
    In a large bowl, beat filling ingredients until blended. Divide evenly between crusts. Bake on a middle oven rack 15 minutes. Reduce oven setting to 350°. Bake until center is set, 25-30 minutes longer. Cool completely on a wire rack. Store in the refrigerator.
  3. 3
    Preheat toaster oven to 425°. Prepare crusts as directed. Bake until lightly browned, 5-7 minutes. Cool on a wire rack. Combine filling ingredients; pour into crusts. Bake until center is set, 25-30 minutes. If desired, use prepared store-brought crusts but do not prebake them.

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