'I Put Veggies in your Pie Hole'. That's what I imagine a Pumpkin Pie would say to me if it could talk.
The smooth combination of spices, cream, sugar and pumpkin puree can be enjoyed year round, not just during the Thanks Giving holidays. It's an American Classic right next to Apple Pie.
I don't know why people don't bake these more often. Pumpkin Pie is delicious, nutritious and easy to make.
Since I was baking it late at night, laziness came over me. That's why the crust is made with Graham Crackers instead of a traditional Pie Crust.
As always, feel free to change the sugar amounts a bit. I always use less sugar that what normal recipes call for. Add a half cup if you want the pie to be sweeter.
1 Can (15 ounces) of Pumpkin Puree
1/3 Cup Heavy Cream (or half and half)
1/4 cup Milk
1/3 cup Sugar
1 tsp Cinnamon
1/8 tsp Ginger Powder (ground ginger)
Pinch of Nutmeg
Pinch of Ground Cloves (optional)
Pinch of Salt
For the Crust:
1/2 cup Graham Cracker Crumbs
3 tbsp Butter
2 tsp Sugar
-Mix the cracker crumbs with the melted butter and sugar. Put the mix in the bottom of a 9 inch round baking dish. Bake at 400 degrees for 5 minutes. Set aside.
-In a bowl, mix the eggs with the cream and milk. Add the Sugar. Whisk well.
-Add the spices and salt. Whisk well.
-Add the Pumpkin Puree. Mix well, until it's a uniform mixture.
-Pour into the baking dish.
-Bake for 30 minutes at 350 degrees.
-Let it rest for 15 minutes before eating it.