I chose a graham cracker crust for my pumpkin pie because it is easy and delicious. If you prefer a pastry crust, you can find my pastry recipe written in my butter tart recipe.
Graham Cracker Crust Ingredients:
1-1/2 cups of Kinnikinnick Graham Cracker Crumbs
1/3 cup of white sugar (I used a bit less because the graham cracker crumbs were sweet).
6 tbsp. melted butter (salted)
1/2 tsp. Dion ground cinnamon
Note: if you cannot find the boxed Kinnikinnick Graham Cracker Crumbs, buy the Kinnikinnick Graham Crackers and use a food processer to turn them into crumbs.
Mix all of the ingredients, then press them into an 8 or 9-inch pie plate (you want the crust to be thick, and even so it holds together while serving).
Bake at 375F for approx. 7 minutes and let cool before adding pie mixture.
Pumpkin Pie Ingredients:
2 cups of canned (unseasoned) pumpkin
1 can of Sweetened Condensed Milk
2 large Eggs
2 tsp. Dion Ground Cinnamon
Heat oven to 350F.
Whisk all ingredients together.
Pour into graham cracker crust.
Bake approx. 40 minutes or until knife inserted 1 inch from crust comes out clean.
Cool to room temperature.
I stored mine in the fridge overnight, not sure if you need to.
This pie was delicious, and I’m not Celiac