Pumpkin Pie
Servings: 9" pie pan | Time: 90 minutes
Pumpkin pie is the heart of every holiday dessert table—creamy, warmly spiced, and beautifully simple. Over the years, I’ve tested countless versions, but I always come back to one key ingredient that makes all the difference: sweetened condensed milk. Not only does it add a rich, silky sweetness that complements the pumpkin perfectly, but it also helps prevent the dreaded cracks that can form on the surface as the pie bakes. The result is a smooth, custard-like filling that sets gently and looks as flawless as it tastes. This pumpkin pie is all about comfort and consistency, delivering that familiar holiday flavor with a little extra magic in every slice.
Directions
Preheat the oven to 350 degrees Fahrenheit.
Crumble the graham crackers to fine sand like consistency.
Add the graham cracker crumbles to a large bowl and mix in the butter and cream cheese.
Spray a pie pan with nonstick spray and press in the crust mixture.
In a large bowl add the canned pumpkin, condensed milk, eggs, cinnamon and nutmeg.
Add the pie mix to the crust and then bake for 60 minutes.
Let cool and serve.
Ingredients
1 (15 oz.) can Libby’s pumpkin
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 tsp. ground nutmeg
2 cups graham crackers, crumbled
1 stick butter, unsalted softened
¼ cup cream cheese
