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 egg

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.

-Arianna Schioldager

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