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Finished Simple Cinnamon Pumpkin Pie on a plate with whipped cream- homemaking for God

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!
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Prep Time 15 minutes
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 425 F.
  2. Put your pumpkin puree in a bowl
  3. Add your cinnamon and mix. It should look kind of brown.
  4. Add your eggs and beat them in.
  5. Slowly pour in your evaporated milk and stir as you pour.
  6. Pour into your pie shell. Do not overfill.
  7. Put your pie on a cookie tray and then place it in your preheated oven for 15 minutes.
  8. Reduce the heat to 350 F and cook for about 40 more minutes. Add 5 minute increments if it isn’t cooked fully.
  9. Let your pie cool off. It may take a couple hours.
  10. 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.