Best Pumpkin Pie
Sometimes I surprise myself. One Thanksgiving I decided to give making a pumpkin pie a try. I picked up a can of Libby’s 100% Pumpkin and looked at the label and picked up my ingredients. I had most of the seasoning at home, but needed the pumpkin, a pie crust and evaporated milk.
Well. The pie crust I grabbed was a graham cracker pie crust. I just wasn’t thinking too much in my rushing around. And guess what? Pumpkin pie tastes so much better with that crust! And I bet if you were to make a ginger snap cookie pie crust – that would be amazing too! There is something about those spices – Yum!!!
I follow the directions on the can but also add 1/2 tsp of nutmeg and use the 9 oz graham cracker pie crust. If they only have the smaller pie crust, grab that one and a 6 pack of the mini pie crusts to use up all of your pie mix.
My father-in-law refuses to eat any other Pumpkin Pie, so I make sure that he has his own (and as a joke this year, we put the small one up front in his refrigerator and hid the larger one behind).
Serve with whipped cream or ice cream of your choice. I also recommend something warm to drink while enjoying this dessert or breakfast dessert if there is any leftover.
Like the idea of the graham cracker crust. Shortbread might be another possibility. Or I might crumble up one crust and sprinkle it in the bottom (or on top) of the pie.