Simple Cinnamon Pumpkin Pie Recipe
Want a more budget-friendly pumpkin pie? Then you will want to try this cinnamon pumpkin pie. It's sweet, spiced, delicious, with a graham cracker crust. All you need is some whipped cream and you have the perfect fall/Thanksgiving dessert!
Ingredients
- 1 Graham Pie Crust
- 3/4 Cup White Sugar
- 1/2 Teaspoon Salt
- 1 Tablespoon Cinnamon I don't actually measure, this is a guestimate, I measure with my heart. Your mixture should look a light brown before mixing in milk.
- 2 Large Eggs
- 15 Ounce Canned Puree Pumpkin
- 12 Ounce Evaporated Milk
Instructions
- Preheat your oven to 425 F.
- Put your pumpkin puree in a bowl
- Add your cinnamon and mix. It should look kind of brown.
- Add your eggs and beat them in.
- Slowly pour in your evaporated milk and stir as you pour.
- Pour into your pie shell. Do not overfill.
- Put your pie on a cookie tray and then place it in your preheated oven for 15 minutes.
- Reduce the heat to 350 F and cook for about 40 more minutes. Add 5 minute increments if it isn’t cooked fully.
- Let your pie cool off. It may take a couple hours.
- Serve with whipped cream!
Notes
There should be enough for 2 pies, so you can make a second pumpkin pie, though it might not be as full as the first unless you evenly pour them better than me.