How about a famous holiday pie made easy? This creamy pumpkin pie with graham cracker crust is just as delicious as the classic but easier & faster!

INGREDIENTS

Graham cracker crust: – Graham crackers – Butter Pumpkin pie filling: – Pumpkin puree – Condensed milk – Pumpkin spice Garnish (optional): – Heavy cream – Sugar

How to make

Preheat the oven to 375°F (190°C). For the best results make sure you check out the whole recipe!

Graham cracker crust:

Process the crackers in a food processor until finely crushed. Alternatively, crush them with a rolling pin or another heavy object.

Graham cracker crust:

Melt the butter and mix it well with the crumbs. Press the mixture into the pie dish. Refrigerate while you make the filling.

Filling:

Mix: Stir the pumpkin puree, sweetened condensed milk, and spices well with an egg whisk or spoon until completely  smooth.

Filling:

Pour the mixture into the pie dish. Bake for about 40 minutes  or until almost firm. Swipe up for the full recipe!

The filling should still jiggle slightly in the middle, and a knife inserted 1 inch (2.5 cm) from the graham crust should come out clean.

Whip the cold heavy cream for about 20-30 seconds on medium speed. Add the sugar and beat the cream on high speed until slightly stiff peaks form. Don’t overbeat.

Serve:

Whip the cold heavy cream for about 20-30 seconds on medium speed. Add the sugar and beat the cream on high speed until slightly stiff peaks form. Don’t overbeat.

Serve:

Garnish the pumpkin pie with whipped cream just before serving. Tap "Learn More" below for the full recipe!

Check out other YUMMY recipes on our food blog: thefastrecipe.com

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