Pumpkin Pie with
Graham Cracker Crust1 9-inch graham cracker pie crust
1 (15-ounce) can pumpkin puree
2 eggs
3/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 (12-ounce) can evaporated milk 1. Preheat oven to 425 degrees F.
2. In a large bowl, beat eggs. Add pumpkin, sugar, cinnamon, and nutmeg; beat well. Gradually stir in evaporated milk.
3. Place pie crust on baking sheet. Pour filling in pie crust and place in the oven. (You may have extra pumpkin pie filling. If so, you can make mini pumpkin pies.)
4. Bake for 15 minutes, then reduce temperature to 350 degrees F and bake for an additional 40 to 50 minutes, or until knife inserted near center comes out clean.
5. Cool on rack. Chill if desired.

Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, cracker, crust, food, Foodist Networks, graham, Pie, pumpkin pie, Recipes