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.