Even though some of us don’t have any Betty Crocker in our blood, pumpkin pie is one of the easiest desserts to make, and is always a hit amongst family and friends (especially when topped with homemade whipped cream!).
You don’t have to make your own crust, but I recommend at least attempting. Practice makes perfect pie after all.
To make the graham cracker crust!
1 ½ cups crushed Graham Crackers
6 tablespoons butter
¼ cup sugar
In a small saucepan melt the butter.
Place about 24 graham crackers in a plastic bag. Use a rolling pin to crush finely.
Measure 1 ½ cups of graham cracker crumbs into a medium bowl.
Add the sugar to the graham crackers.
Add the melted butter.
Stir or blend together with your hands.
Press into the pie tin or plate.
To pre-bake the piecrust, bake for 8 to 10 minutes in a preheated 350 degree F. oven.
Now for the Pie!
15 oz. can solid pack pumpkin
14 oz. can sweetened, condensed milk
1 ¼ teaspoon cinnamon (will be used for pie and topping)
½ teaspoon ground nutmeg
½ teaspoon clove spice
½ teaspoon salt
¼ cup firmly packed brown sugar
2 tablespoon flour
2 tablespoon cold butter
¾ cup chopped nuts
Preheat oven to 425°
In large mixing bowl, beat pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, clove, nutmeg and salt.
Pour mixture into your homemade crust.
Bake 15 minutes.
Meanwhile, for the streusel topping, combine sugar, flour and remaining 1/2 teaspoon cinnamon. Mix in butter until crumbly. Easiest to use your hands. Stir in nuts.
Remove the pie from the oven.
Reduce oven temp to 350°.
Sprinkle streusel mixture over pie.
Bake 40 minutes or until set. Cool and serve with whipped cream.