It’s pumpkin season, so I’m jumping on the pumpkin band wagon. When I originally thought about making pumpkin pie for the first time, I wanted to go all out! I had illusions of homemade crust, fresh pumpkins, fancy pumpkin pie spice mixtures. But then I remembered.... I have two kids. And this is Eyes Closed Cooking after all. It’s all about easy, time saving recipes!! So that’s how this Easy Pumpkin Pie Recipe was made.
In order to keep this pumpkin pie recipe as easy as possible, the first thing that had to be changed was the crust. I guess it’s not common for pumpkin pie to be served on graham cracker crust. But it was a good call! Not only did it save an immense amount of time, it made for a deliciously sweet flavor combo.
Since graham cracker crusts usually bake faster than the filling, I used a little trick to prevent the crust from burning. First, I brushed the whole crust with softened butter BEFORE adding the filling. I baked the crust EMPTY for 8 minutes. Then I added the filling. Now this is when I used the Bain Marie trick. This pretty much means you put the pie dish inside a larger pan that’s halfway filled with water. Make sure the water isn’t deep enough to actually touch the rim of the pie dish. Then place back in the oven to finish baking. This technique ensured that the crust remained perfect throughout the whole 40-minute bake time of the pumpkin pie.
Lastly, I wanted to note that I did not use a traditional pumpkin pie spice mixture in this recipe. The only flavoring, I wanted for sure was brown sugar and cinnamon. Mixed with the sweetness of the condensed milk, the final product still tasted exactly like traditional pumpkin pie, WITHOUT all the hassle!! This is seriously the easiest pumpkin pie recipe you will ever make. Top with whipped cream (pumpkin flavored whipped cream, dare I say?) and you’re ready for pumpkin season! Enjoy.
My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.