PUMPKIN PIE KIT

Pumpkin Pie Kit image

When my husband, Randy, was deployed in Afghanistan, I sent him the ingredients to make this easy pumpkin pie recipe. He and his team were so happy to have the smell of homemade pie wafting through the base kitchen while they were away from home over the holidays. -Rowenna Hamper, Mishawaka, Indiana

Provided by Taste of Home

Time 1h5m

Yield 2 pies (8 pieces each)

Number Of Ingredients 12

Ingredients

2-1/2 cups graham cracker crumbs
1/2 cup sugar
2/3 cup butter, melted
FILLING:
2 large eggs, lightly beaten
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground mace or nutmeg
1/2 teaspoon ground cloves

Steps:

Preheat oven to 425°. In a small bowl, mix graham cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of 2 greased 9-in. metal pie plates. Bake until lightly browned, 5-7 minutes. Cool on a wire rack., In a large bowl, beat filling ingredients until blended. Divide evenly between crusts. Bake on a middle oven rack 15 minutes. Reduce oven setting to 350°. Bake until center is set, 25-30 minutes longer. Cool completely on a wire rack. Store in the refrigerator.Toaster oven option: Preheat toaster oven to 425°. Prepare crusts as directed. Bake until lightly browned, 5-7 minutes. Cool on a wire rack. Combine filling ingredients; pour into crusts. Bake until center is set, 25-30 minutes. If desired, use prepared store-brought crusts but do not prebake them.

Nutrition Facts : Calories 245 calories, Fat 12g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 239mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.