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“try this variation of pumpkin pie”
READY IN:
1hr
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Combine all crust ingredients into a medium bowl and stir to combine. Press wet crumbs into the bottom and sides of a 9 or 10 inch pie plate.
  3. Bake 12-15 minutes, until just beginning to brown at the corners.
  4. Set aside to cool completely before filling.
  5. Turn oven up to 425°F.
  6. In a large bowl, beat eggs with a whisk until slightly foamy, about 1 minute. Whisk in all the remaining ingredients, except the milk, and beat until smooth. Then whisk in the milk.
  7. Pour mixture into prepared, cooled pie crust (you can also use a pastry crust or a store-bought pie crust) and bake for 15 minutes at 425°F
  8. Reduce the temperature to 350F and bake for about 30 more minutes, until the pie filling jiggles only slightly and a knife inserted into the center comes out clean.
  9. Cool completely on a wire rack before cutting and refrigerate if storing leftovers.

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