Easy Eggless Spicy Pumpkin Pie

“An adapted version of the Eagle brand pumpkin pie recipe and Rosemarie Emro's recipe from Bakin' Without Eggs. This version uses a ready-made graham cracker crust to make the process even easier.”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. In a medium bowl, whisk together sweetened condensed milk, canned pumpkin puree, cornstarch, and spices. Pour into graham cracker crust.
  3. Place the pie crust tin on a cookie sheet, and bake on the center rack for 50-60 minutes or until pie filling appears firm. Chill for several hours or overnight before enjoying.

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