It’s the week of Thanksgiving and it’s time pull out those favorite recipes. Last year I made Yam Soufflé, cranberry sauce, and pumpkin roll recipe, but this year instead of the roll I decided to make my first pumpkin pie. This is a super easy and tasty recipe and goes perfect with my homemade whipped cream!
Ingredients:
1 Pre-made Graham Cracker Crust
2 large egg whites
1 large egg
½ cup dark brown sugar
¼ tsp salt
1 tsp pumpkin pie spice
¼ tsp all spice
¼ tsp cloves
¼ tsp nutmeg
¼ tsp cinnamon
1 cup canned pumpkin
½ cup evaporated milk
Directions:
Preheat oven to 350 degrees. In a mixing bowl whip egg whites until frothy.
Ingredients:
1 Pre-made Graham Cracker Crust
2 large egg whites
1 large egg
½ cup dark brown sugar
¼ tsp salt
1 tsp pumpkin pie spice
¼ tsp all spice
¼ tsp cloves
¼ tsp nutmeg
¼ tsp cinnamon
1 cup canned pumpkin
½ cup evaporated milk
Directions:
Preheat oven to 350 degrees. In a mixing bowl whip egg whites until frothy.
Fold in the egg, brown sugar, salt, all the spices, canned pumpkin and evaporated milk.
Beat until smooth and pour into pie crust.
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Bake until a knife inserted in center comes out clean, about 45 to 55 minutes
The graham cracker crust is a great twisted to a Thanksgiving classic and removes the pressure of possibly burning the crust!