Pumpkin Pie

Thanksgiving season was on and what better way to celebrate it than to indulge in pies ? First up on the list – pumpkin pie with a graham cracker pie crust. I fell in love with this pumpkin pie after I had it at my aunt’s Thanksgiving luncheon. Couldn’t wait to go home just to try this out. 

INGREDIENTS

For the Crust

Honey Graham Cracker Crumbs – 350g (about 1 ½ cups)
Butter – 8oz (1 stick)

For the filling

Brown Sugar – 2/3 cup
Corn Flour – 2 tbsp
Pumpkin Spice – 2tsp
Condensed Milk – 1 can
Pumpkin Puree – 16oz (2 cups)
Vanilla extract – 1 tsp

PREPARATION

1. To prepare the crust , combine melted butter and honey graham cracker crumbs. Pack the mixture tightly at the bottom of a pie tray. Bake it at 325F for 5 minutes. 

2. For preparing the filling , combine all ingredients into a very smooth mixture. Pour this mixture onto the crust and bake for 50 minutes to 1 hour. 

3. Cool the pie at room temperature and then refrigerate the pie for 4 hours before serving.