When I say almost homemade, I mean I cheated on making the crust and bought a graham cracker crust from the grocery instead of making my own. I also don’t have a pie pan, so I needed to buy the graham cracker crust so I had something to bake the pie in! Other than that, this pie was all hand made! I got the recipe from my local grocery and it goes something like this:
Almost Homemade Pumpkin Pie:
1 medium sugar pumpkin (around 3 pounds)
canola oil (you rub it on the pumpkin)
8″ graham cracker pie crust (I bought 2 and ended up having enough to make 2 pies)
1 14oz can of sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
Preheat the oven to 375 degrees. Remove the stem from the pumpkin and scrap out the seeds and gross bits. (If you don’t clear it out enough, it might burn a bit in the oven) Line a baking pan with foil and cut the pumpkin in half and rub canola oil all over the pieces.
It should take about 1 hour to bake, the pumpkin should be fork tender. Let the pumpkins cool before continuing.
The oven will need to be at 350 degrees for your pie!! So reduce that heat!!!
To make your filling, start by scooping out the pumpkin goop and put it all into a food processor. Puree it until it is REALLY smooth, you don’t want bits of stringy things left at all!! You need about 4 cups for the pie and you can save extra for other pumpkin projects! Still in the food processor add the condensed milk, whipping cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt, and eggs and combine it all together. Nice and smooth!
Pour the filling into your pre-made graham cracker crust and bake for about 1 hour, the filling should be set in the center! It should cool for around 30 minutes and then you can chill it! Remember, pumpkin pie tastes best covered in cool whip!!
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