Pumpkin Pie Sweetened Condensed Milk Graham Cracker Crust
Introduction
Pumpkin pie is a classic dessert that is perfect for any occasion. It is especially popular during the fall and winter months, as it is a warm and comforting treat. One variation of pumpkin pie that is particularly delicious is pumpkin pie with sweetened condensed milk and graham cracker crust. This article will provide a step-by-step guide on how to make this delicious dessert.Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons melted butter
For the filling:
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
1. Preheat the oven to 425°F (218°C).
Begin by preheating your oven to 425°F (218°C).
2. Make the crust.
To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Mix until well combined.
Press the mixture into a 9-inch pie dish, making sure it is evenly distributed. Bake the crust for 8 minutes, then remove it from the oven and let it cool.
3. Make the filling.
To make the filling, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a bowl. Whisk until well combined.
4. Pour the filling into the crust.
Once the crust has cooled, pour the filling mixture into the crust. Spread it evenly, making sure there are no lumps or bumps.
5. Bake the pie.
Bake the pie at 425°F (218°C) for 15 minutes. Then, reduce the heat to 350°F (177°C) and bake for an additional 45-50 minutes, or until the filling is set and the crust is golden brown.
6. Let the pie cool.
Once the pie is finished baking, remove it from the oven and let it cool completely before slicing and serving. You can serve it with whipped cream or ice cream, if desired.
